Jackfruit Pibil

NEVER LET YOUR MEMORIES BE GREATER THAN YOUR DREAMS: Its true, I am a nostalgic person. But nostalgia will never replace my desire to seek out, learn and fulfil my dreams. So, whenever I travel, I am inspired by the cuisine and the culture. But rather than replicate what I come to love; I redesign with my own twist.

Like this Jackfruit Pibil. Cochinita Pibil, such a beautiful Mexican dish. But as someone who doesn’t eat meat, I always find myself longing for the flavour and the texture. So, I developed this pulled jackfruit recipe. An update of a recipe in my previous jackfruit eBook.

Perfect for gatherings with family or friends, this is the ultimate sharing food.


Achiote Paste:

20g Annatto Seeds

1 tsp Coriander Seeds

1 tsp Mexican Dried Oregano (substitute regular dried oregano)

1 tsp Ground Cumin

Pinch Ground Cloves

3 Cloves Garlic, roughly chopped

50ml Orange Juice

20ml Lime Juice

Pinch Salt

Pulled Jackfruit:

2 Tins Jackfruit, drained

4 tbsp Rapeseed oil

100ml Orange Juice

20ml Lime Juice

30ml Maple Syrup

Salt & Pepper to taste

Rice, Avocado, Pink Pickled Onions & Coriander to serve


1. Begin with the Achiote Paste. Grind the Annatto Seeds & Coriander seeds in a spice grinder. Add the ground spices, with the garlic to a pestle & mortar and pound until you form a thick sludge.

2. Add the juices and a pinch of salt and blend until smooth. Transfer to a bowl.

3. Pull the jackfruit into shreds. Mix through the paste and set aside for 20 minutes.

4. Heat the oil over a medium heat. Add the jackfruit, plus the orange juice and cook for 8-10 minutes or until smelling fragrant and delicious.

5. Add the lime juice & Maple syrup and taste. Season with salt & pepper to your liking.

6. Serve in bowls with rice and all the garnishes.