Vegan Filipino Adobo Jackfruit

Ingredients

• 20 oz Young Green Jackfruit (canned in water)
• 1/2 cup Coconut Aminos
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic
• 2 leaves Bay Leaves
• 1 tbsp Black Peppercorns
• 1/2 cup Water
• 1 tbsp Brown Sugar
• 2 tbsp Coconut Oil
• 4 cups Cooked Rice

Instructions

1. 1Open the can of 20 oz Young Green Jackfruit, drain it well, and rinse it under cool water. Use your fingers to shred the jackfruit into pieces that resemble pulled meat.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove and set the heat to medium (350°F / 175°C). Add the 2 tbsp of Coconut Oil and let it heat up until it shimmers. Add the 6 cloves of Garlic, which have been peeled and minced, and cook, stirring constantly, for about 1 minute until you can smell its fragrance. Be careful not to let it burn.
3. 3Add the shredded 20 oz Young Green Jackfruit to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the jackfruit pieces begin to look slightly browned on the edges.
4. 4Pour in the 1/2 cup Coconut Aminos, 1/4 cup Apple Cider Vinegar, and 1/2 cup Water. Add the 2 leaves Bay Leaves and 1 tbsp Black Peppercorns. Stir in the 1 tbsp Brown Sugar until it dissolves.
5. 5Increase the heat to medium-high and bring the liquid in the pot to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. Stir occasionally. The sauce should thicken, and the jackfruit should become tender. You'll know it's ready when the sauce has reduced and coats the jackfruit nicely.
6. 6Carefully remove and discard the 2 Bay Leaves from the pot.
7. 7Serve the Vegan Filipino Adobo Jackfruit hot over the 4 cups of Cooked Rice.

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