Directions

1. In a large mixing bowl, whisk together the hoisin sauce, pineapple juice, soy sauce, garlic, mirin, wine and 5 spice. Set aside ⅓ of it. 
2. Mix the remaining ⅔ with the jackfruit and allow it to marinate for 30 minutes.
3. In a large sauté pan, caramelize and heat the jackfruit (having drained off as much marinade as possible) 10-15 minutes. Add the green onions in the last 5 minutes of heating. 
4. Fold the heated jackfruit with the remaining marinade.
5. In a small mixing bowl, fold the cilantro, bean sprouts and pineapple together to create a slaw.
6. Build each taco with the jackfruit char siu, garnished with the pineapple tidbits and bean sprout slaw and a drizzle of Japanese mayo.