Jackfruit Sisig

Ingredients

• 20 oz Young green jackfruit
• 1 large Onion
• 1/2 medium Red bell pepper
• 1/2 medium Green bell pepper
• 2-3 Chili peppers (siling labuyo)
• 3 tablespoons Soy sauce
• 3 tablespoons Calamansi juice (or lime juice)
• 2 tablespoons Vegetable oil
• 2 tablespoons Vegan mayonnaise
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 20 oz young green jackfruit in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20 minutes, or until the jackfruit is tender. Drain the jackfruit and let it cool completely on a plate. Once cool, use two forks to shred the jackfruit into small pieces.
2. 2While the jackfruit is cooling, prepare the vegetables. Finely chop the 1 large onion. Cut the 1/2 medium red bell pepper and 1/2 medium green bell pepper into small, 1/4-inch pieces. Mince the 2-3 chili peppers (siling labuyo).
3. 3Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the chopped 1 large onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften and become translucent.
4. 4Add the chopped 1/2 medium red bell pepper and 1/2 medium green bell pepper to the skillet. Continue to cook for another 4-5 minutes, stirring often, until the peppers are softened.
5. 5Add the shredded 20 oz young green jackfruit to the skillet. Cook for 5-7 minutes, stirring occasionally, until the jackfruit is lightly browned and slightly crispy in places.
6. 6Stir in the minced 2-3 chili peppers, 3 tablespoons soy sauce, 3 tablespoons calamansi juice (or lime juice), and 2 tablespoons vegan mayonnaise. Cook for 2-3 minutes, stirring constantly, until everything is well combined and heated through.
7. 7Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and add more salt or pepper if needed. Serve the Jackfruit Sisig hot, ideally on a sizzling plate or over cooked rice.

Substitutions

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