Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and thoroughly rinse 20 ounces of canned young green jackfruit, then shred it into strands using your hands or two forks.

2. 2

   In a bowl, combine 0.25 cup of soy sauce, 2 tablespoons of calamansi juice, 4 minced cloves of garlic, and 1 teaspoon of freshly ground black pepper; add the shredded jackfruit and marinate for 15 minutes.

3. 3

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat, then sear the marinated jackfruit in batches for 3-4 minutes per side until lightly browned and slightly crispy; set the seared jackfruit aside.

4. 4

   In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté 1 medium red onion, sliced into rings, until softened, about 3 minutes, then add 8 ounces of sliced button mushrooms and cook for another 5 minutes until tender.

5. 5

   Return the seared jackfruit to the skillet with the sautéed onions and mushrooms, then pour in 0.5 cup of water or vegetable broth and the remaining marinade from the bowl.

6. 6

   Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly reduce; add 1 teaspoon of sugar if desired to balance the taste.

7. 7

   Taste and adjust the seasoning as needed, then serve the Piniritong Langka Bistek immediately, garnished with fresh calamansi wedges if available.