Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 800 grams of young green jackfruit thoroughly and gently press out excess water, then cut into bite-sized pieces if large.

2. 2

   Combine 0.5 cup (120 ml) soy sauce, 0.33 cup (80 ml) cane vinegar, 6 minced garlic cloves, 3 bay leaves, and 1 tablespoon whole black peppercorns in a bowl with 1 tablespoon brown sugar and 0.5 cup (120 ml) water to create the marinade.

3. 3

   Place the prepared jackfruit and the entire marinade mixture into a vacuum-sealable bag, ensuring the jackfruit is fully submerged, then seal the bag.

4. 4

   Submerge the sealed bag in a sous-vide water bath preheated to 85°C (185°F) and cook for 3 hours until the jackfruit is tender.

5. 5

   Carefully remove the bag from the water bath, transfer the cooked jackfruit and marinade into a saucepan, discarding the bay leaves, and bring to a simmer over medium heat.

6. 6

   Sauté the jackfruit and sauce mixture for 10-15 minutes, stirring occasionally, allowing the sauce to reduce and thicken slightly, then stir in 2 tablespoons cooking oil.

7. 7

   Continue simmering for 5 more minutes, ensuring the jackfruit is well coated with the rich adobo sauce, and serve hot with steamed rice.