Ingredients
▢ 20 oz. young green jackfruit drained and squeezed
▢ 1 cup onion diced
▢ 1 teaspoon fresh ginger grated
▢ 1 tablespoon garlic minced
▢ 3 green chilies sliced (or 1 tablespoon jalapeño, minced))
▢ 1 tablespoon palm sugar coconut sugar, or brown sugar
▢ 1 tablespoon calamansi juice or lime juice
▢ 1 cup unsalted vegetable broth
▢ 1 cup coconut milk
▢ ¾ teaspoon salt or to taste
To Garnish:
▢ Sliced Green Chilies
▢ Cilantro leaves
▢ Thinly sliced scallions or chives
Squeeze the drained jackfruit in a colander or wire mesh strainer to break up the pieces and get rid of extra liquid.
Heat olive oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the drained jackfruit and cook for 8-9 minutes, flipping the pieces around occasionally, until browned on all sides.
Add the diced onion to the skillet and sauté for 4 minutes until translucent.
Stir in the grated ginger, minced garlic, and green chilies, sautéing for an additional 2 minutes until fragrant.
Add the sugar, calamansi (or lime) juice, vegetable broth (if you can’t get unsalted broth, make sure to decrease the amount of salt you add), and coconut cream. Lower the heat to low, and simmer for 8 minutes to tenderize the jackfruit.
Transfer to an attractive serving dish and optionally garnish with sliced green chilies, cilantro leaves, and thinly sliced scallions or chives before serving