50g ginger, thinly sliced or (1tsp dry ginger)
5 cloves Australian garlic, peeled and lightly crushed
2 bird’s eye chilies
3 star anise
2 tsp Sichuan peppercorn, coarsely ground in a mortar and pestle
1 tsp coconut sugar
1 tsp. coconut oil
1 tbsp. sake
¼ cup Tamari sauce, plus extra (or coconut aminos for Paleo)
1 tbsp. vegetable stock paste and 1 cup water
1 tbsp. rice wine vinegar
1 tin Jackfruit in brine (320grams)
Drain Jackfruit and rinse, set aside.
Place Sichuan, chillies, garlic and ginger in TM bowl and mince, 3 seconds, speed 7.
Add sugar and oil and cook 3 mins, 100 degrees, speed 1.
Add remaining ingredient and cook 30 minutes, 100 degrees, REV, speed soft.
Spread onto baking tray and Place in oven at 180 degrees for 20-25 mins until going slightly crispy.
serve on cauliflower rice, mixed vegebtales, taco style using lettuce cups, the limit is your imagination.