BBQ Jackfruit Bao
- 200 grams jarred jackfruit drained
- 2 tbsp kecap manis
- 2 tbsp sunflower oil
- 200 grams baby pak choi
- 100 grams kimchi drained and sliced
- 1 tsp spirulina
- 100 ml Hellmann's® Vegan
- 2 spring onion sliced
Preheat the oven grill to 200C. Make sure the jackfruit is nice and dry and glaze it with the recap manis. Brush the baby pan choi in some oil and season lightly. Put them on a baking tray lined with some foil and grill for about 10 minutes, turning from time to time until they are nicely charred. The jackfruit will be ready before the pak choi, so watch out that it doesn’t burn. Pull its fibres apart - it will look like pulled pork!
Mix the spirulina through the vegan mayo and season it lightly with salt.
To assemble, spread the mayo inside the steamed bao, add the kimchi and charred jackfruit, pak choi, herbs and spring onions.