Jackfruit Adobo

A Meat-Free Take on a Filipino Classic

When people think of Filipino cuisine, three dishes come to mind: Lumpia, a variation of a pork spring roll; Pancit, a traditional rice noodle dish; and Adobo, a dish with many variations, and the ingredients and preparation methods can vary depending on the region or household. 

Filipino adobo is usually prepared with vinegar, soy sauce, garlic, bay leaves and black pepper. Some versions add fresh ginger or coconut milk. The protein used in adobo can also vary, but chicken and pork are the most common. Adobo can also be made with squid, fish, or vegetables. 

Today, I am sharing my vegetarian take on this classic Filipino dish. I will be using jackfruit, a popular meat-free substitute for pulled pork and other meats. The key to making jackfruit taste like meat is to marinate it overnight in a mixture of salt, black pepper, soy sauce, sugar, and smoked paprika. Another important ingredient is to cook it with coconut oil, which gives the jackfruit a rich and flavorful aroma.

 So, without further ado, here is the list of ingredients and instructions:

Serves 4

2 cans of Jackfruit in brine

For marinade:

½  cup Soy Sauce

2 cloves of garlic

Generous amount of smoked paprika

Freshly ground black pepper

1 tablespoon of sugar

••••

¼ cup of White vinegar

3 cloves of garlic

1 tsp whole black peppercorn

1 tablespoon of sugar

Salt only when needed

Bay leaf

Coconut Oil

••••

Optional:

Green onions (green tops for garnish)

To prepare the jackfruit, drain the cans and press them with layers of paper towel to remove excess liquid. Place the jackfruit in a large bowl and mash it with your hands or a fork until the fibers have been broken into shreds. Smash two cloves of garlic and add them to the bowl along with a generous amount of smoked paprika and freshly ground pepper. Mix together the soy sauce and 1 tablespoon of sugar, then pour it over the spiced jackfruit. Cover the bowl with plastic wrap or transfer the jackfruit to a container and refrigerate for at least 30 minutes, or up to overnight.

Heat coconut oil in a skillet over medium heat. Add the marinated jackfruit and cook for 2 minutes, or until browned. Add the remaining smashed garlic and cook for 1 minute more. Reduce heat to low, cover, and simmer for 10 minutes, or until the jackfruit is tender and the sauce has thickened. Stir in the bay leaf, peppercorns, vinegar, and 1 tablespoon of sugar. Cook for 5 minutes more, or until the sauce has reduced slightly. Season with freshly ground pepper to taste. Add salt only if needed, as the soy sauce is already salty. 

To enjoy Adobo to its fullest, serve it with warm white rice and pour some of the sauce over the rice before eating.

Enjoy!