Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and thoroughly rinse the 500 grams of young green jackfruit, then use your hands to shred it into pulled meat-like pieces, discarding any tough core parts.

2. 2

   Heat 4 tablespoons of olive oil in a large skillet or wok over medium-high heat, then add 200 grams of chopped onion and sauté for 5 minutes until softened and translucent.

3. 3

   Stir in 4 minced garlic cloves and 1 bay leaf, cooking for another 1 minute until fragrant, being careful not to burn the garlic.

4. 4

   Add 150 grams of sliced red bell pepper and 150 grams of sliced green bell pepper to the skillet, stirring occasionally for 3-4 minutes until they begin to tenderize.

5. 5

   Incorporate the shredded 500 grams of jackfruit, 1 teaspoon of smoked paprika, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt, tossing everything to combine and cook for 5-7 minutes.

6. 6

   Pour in 100 ml of dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and allow it to simmer for 2 minutes until the alcohol has cooked off and the sauce slightly thickens.

7. 7

   Remove the bay leaf and stir in 2 tablespoons of freshly chopped parsley just before serving the Jackfruit Alentejano Salteado hot.