What People Love About This Recipe
✨"Glossy red glaze"Looks just like the real thing
🥤"Jackfruit texture is perfect"Shreds just like pulled pork
😋"Sweet and savory"Caramelized perfection
🍚"Great in bao buns"Restaurant-quality filling
Recipe Overview
This vegan char siu uses young jackfruit to recreate the classic Cantonese BBQ pork. The jackfruit is braised in a sweet, sticky glaze made with hoisin, soy sauce, five-spice, and red fermented tofu for that signature color and flavor.
Pro Tips from the Comments
- Rinse the jackfruit: "Rinse canned jackfruit well to remove the briny taste" - @jackfruitlover
- Shred it first: "Shred the jackfruit before marinating for better sauce absorption" - @veganbbq
- Broil at the end: "Broil for a few minutes at the end for charred edges" - @charmaster
Community Reviews & Tips
478 commentsShare Your Experience
This brought tears to my eyes! As a Hong Kong native who went vegan, I missed char siu so much. This recipe is incredible - the red tofu gives it that authentic color and slightly funky flavor. I serve it over rice with some blanched choy sum. Perfect!
Made char siu bao (buns) with this filling and they were AMAZING! The jackfruit has the perfect stringy texture. I caramelized it extra in the oven for charred bits. My omni family couldn't tell the difference!