Explore Orlando’s ethnic markets.
Accompanying a colleague through a few local Asian markets was one of the more fun foodie experiences I’ve had in a few weeks.
We marveled at spiky oblong jackfruit, snagged a jar of preserved bamboo shoots in chili oil (how they’ll be used is still in the works) and debated the necessity of buying all new dishware for her.
It’s easy to pass by these smaller, often family-owned markets for an all-in-one grocery, but you’re missing out on the opportunity to explore Central Florida and infuse your cooking with some unfamiliar-to-you ingredients.
We’re lucky to have a number of markets that span a variety of cuisines, from Spanish to British. Not sure where to find these stores? Go to OrlandoSentinel.com/EthnicGroceryGuide for a look at Italian, Caribbean,
gourmet and other shops.
Seeing the whole jackfruit at Phuoc Loc Tho (2100 E. Colonial Drive, Orlando) got me brainstorming on a recipe. I didn’t want to carve up an entire fruit (they can weigh up to 80 pounds) so I decided to hunt for a canned version.
Found in Asian markets, jackfruit doesn’t have much protein (about 2.8 grams in a cup), but the fruit’s meaty texture makes it a staple in vegan cooking. Flavorwise, it reminds me of artichoke hearts. Don’t pick up the canned ripe version, or you’re in for a sweet taste — the young or green jackfruit is what you want for a savory dish.
At Mia Supermarket (2415 E. Colonial Drive, Orlando) I found the canned young green jackfruit along with Koala’s March cookies. A final stop at La Hacienda Market and Taqueria (3090 Aloma Ave., No. 145, Winter Park) supplied fresh tortillas and some conchas, or Mexican sweet buns.
I don’t care what grocery store you’re in, it’s impossible to leave with just the items on your list.
I love tacos, so using pulled jackfruit (it looks like pulled pork!) as a filling made sense to me. This recipe looks complicated with its lengthy list of ingredients, but it comes together easily.
Korean BBQ Pulled Jackfruit Tacos
6-8 tortillas, for serving For the jackfruit
2 (20-ounce) cans young or green jackfruit in brine 1 tablespoon olive oil 3 cloves garlic, minced and divided ½ cup vegetable stock 2 tablespoons each: gochujang; brown sugar; soy sauce 1 teaspoon sesame oil 1 tablespoon ginger, minced For the coleslaw
2 scallions, diced 2 cups very thinly sliced green cabbage 1 cup peeled and grated carrots
1⁄4 cup each: chopped cilantro; lime juice
1 teaspoon each: ground cumin; honey 2 cloves garlic minced Salt and pepper to taste
1⁄4 cup olive oil
For the jackfruit:
1. Preheat oven to 400 F. 2. Drain jackfruit in a colander. Rinse with water. Pat dry. 3. In a medium skillet, heat 1 tablespoon olive oil over medium temperature. Add 1 minced garlic clove. Cook for 1 minute.
4. Add jackfruit and vegetable stock to skillet. Cover and allow mixture to simmer for 10 minutes.
5. Carefully mash jackfruit with a potato masher or fork. Transfer jackfruit to baking sheet covered in parchment paper and bake for 15 minutes.
6. Meanwhile, heat skillet over medium temperature. Combine gochjuang, brown sugar, soy sauce, sesame oil, remaining garlic and ginger in the skillet. Stir until combined and heated through. Mix jackfruit into gochjuang mixture.
For the coleslaw: Combine lime juice, cumin, honey, garlic, salt, pepper and olive oil in a small bowl. Mix green cabbage, scallions, carrots and cilantro in a large bowl. Pour lime juice mixture into slaw. Toss until veggies are coated.