Jackfruit Caldereta (Filipino Stew)

Instructions

1. 1Open the about 570 g can of young jackfruit, drain it, and rinse it well under cool water. Use your fingers or a fork to shred the jackfruit into bite-sized pieces.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil.
3. 3Once the oil is shimmering, add the 1 medium onion, chopped, and the 3 cloves of garlic, minced. Cook, stirring often, for 3-5 minutes until the onion is softened and the garlic is fragrant, but not browned.
4. 4Add the shredded young jackfruit to the pot. Cook for 5-7 minutes, stirring occasionally, until it is lightly browned.
5. 5Stir in the about 170 g of tomato paste. Cook for 2-3 minutes, stirring constantly, until the paste darkens slightly in color.
6. 6Pour in the 4 cups of vegetable broth and the 2 tablespoons of soy sauce (or coconut aminos). Add the 2 bay leaves. Stir everything together, scraping up any bits stuck to the bottom of the pot.
7. 7Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer gently for 30 minutes. Stir occasionally to prevent sticking.
8. 8Peel and cut the 2 medium potatoes and 2 medium carrots into 2.54 cm cubes. Remove the seeds and membranes from the 1 medium red bell pepper and 1 medium green bell pepper, then cut them into 2.54 cm pieces. Add all the prepared vegetables to the pot. Stir to combine, cover, and continue to simmer for another 20-30 minutes, or until the potatoes and carrots are easily pierced with a fork and the bell peppers are tender.
9. 9Remove and discard the 2 bay leaves. Taste the stew and add more soy sauce if desired. Serve the Jackfruit Caldereta hot, ideally with steamed rice.

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