Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse the 2 cans of young green jackfruit thoroughly, then gently shred or cut the larger pieces into bite-sized chunks.

2. 2

   In a large bowl, combine 0.5 cup coconut vinegar, 0.25 cup Filipino soy sauce, 6 minced cloves of garlic, 2 tablespoons brown sugar, 1 teaspoon freshly crushed black peppercorns, and 2 bay leaves to create the marinade.

3. 3

   Add the prepared jackfruit to the marinade, ensuring all pieces are well coated, then cover and refrigerate for at least 30 minutes.

4. 4

   Preheat your tandoor oven to medium-high heat, around 400-450°F (200-230°C); if using a conventional oven as a substitute, preheat to the same temperature with a baking sheet.

5. 5

   Thread the marinated jackfruit onto metal skewers, optionally alternating with red onion wedges, then brush the skewered jackfruit generously with 0.5 cup full-fat coconut milk and 2 tablespoons annatto oil.

6. 6

   Carefully place the skewers inside the preheated tandoor, or arrange them on the hot baking sheet in a conventional oven, and cook for 10-12 minutes.

7. 7

   Remove the skewers from the tandoor, baste again with the remaining coconut milk and annatto oil mixture, and cook for another 10-12 minutes, or until the jackfruit is tender and lightly caramelized.

8. 8

   Let the Tandoor-Baked Inihaw na Langka rest for a few minutes before serving, adjusting salt to taste if needed, and enjoy.