Ingredients for jackfruit pork:
4 tbsp olive oil
1 red onion, medium, coarsely diced
4 garlic cloves, coarsely diced
1/4 tsp ground cinnamon 1/8 tsp ground cloves
0.5 grams ground cumin
2 tsp dried oregano, plus enough for fries
12 teaspoon chili powder, to taste
2 tbsp tomato paste
2 tins of young (green) jackfruit in water
4 tablespoons soy sauce
2 tbsp maple syrup
1/4 teaspoon pepper (black is okay too)
2 tsp apple cider vinegar
Remaining ingredients
1 small cucumber
1 handful of sliced sweet cherry tomatoes
1/4 cup of vegan tzatziki (recipe here)
6 huge Greek pitas (gluten-free if required)
6 shredded Romaine lettuce leaves
1 small red onion, sliced extremely thinly
2 medium potatoes (optional)
olive oil
How to prepare jackfruit pork:
(for best flavor, make a day ahead)
Drain both cans of jackfruit. Each triangular slice of jackfruit should be trimmed of its firm, pointed ends (you can still use them, but I don't). Set aside.
In a medium saucepan with a thick base, heat olive oil. Fry red onion cubes until tender, transparent, and faintly caramelized. Add minced garlic and cook over low heat until soft and aromatic.
Add most of the spices to the onion-garlic mixture, including cloves, cinnamon, cumin, and oregano. For about a minute, cook them over low heat, stirring constantly.
Incorporate tomato paste.
Now, combine the cooked jackfruit with soy sauce, maple syrup, and apple cider vinegar. Combine everything thoroughly. Crush the jackfruit pieces with a mixing spoon so that the fibres become more distinct. If desired, season with white pepper and a dash of ground chili. Allow the mixture to cool after simmering for an additional 10 to 15 minutes. Place in the refrigerator overnight to enhance flavor.
Just prior to assembling the gyros, preheat the oven to 200° C / 390° F. (fan function). Spread the jackfruit pieces on a baking sheet coated with parchment paper and bake for 20 to 25 minutes, or until the edges are somewhat caramelized and browned.
