NGREDIENTS
- 3 tablespoons canola oil
- 4 cloves garlic, peeled, crushed and minced
- 1 (10 ounce when drained) can green, unripe jackfruit in brine (NOT in syrup), chopped and shredded. You can also use fresh jackfruit if available. Just make sure you use unripe fresh jackfruit (still green), remove seeds and tough parts, and boil until tender then drain.
- 2 pinches sea salt
- 3 tablespoons soy sauce
- 1 tablespoon vinegar, add more if using fresh jackfruit
- 3-4 pieces bay leaves
- 2 tablespoons organic sugar
- ½ - 1 teaspoon black pepper
INSTRUCTIONS
- Heat small pan over medium heat. Once hot enough, add oil and garlic. Saute until garlic is slightly golden and fragrant.
- Add jackfruit and salt. Saute for another 2-3 minutes.
- Season with soy sauce, vinegar, bay leaves, sugar, and black pepper.
- Let it simmer for 15 minutes without cover or lid. Adjust seasoning to taste.
- Serve hot, preferably with rice.
NOTES
If you have access to fresh green jackfruit, by all means use it instead of canned. Otherwise, you could get canned green jackfruit in brine at Asian grocery stores. If you're using fresh jackfruit, make sure you use unripe fresh jackfruit (still green. Remove seeds and tough parts, and boil until tender then drain.
When using fresh jackfruit in the recipe, add another teaspoon of vinegar to the recipe then adjust seasoning to taste.
You can also use a popular Lechon sauce called "Mang Tomas". Just check the ingredients list first before buying. The Mang Tomas in the states are usually vegan but the local ones in the Philippines have liver.