Sweet and Sour Braised Jackfruit Stew
A savory vegetarian comfort stew complete with spice-rubbed Jackfruit.
Ingredients
5 lbs DOLE® Shredded Young Green Jackfruit in Brine, drained
½ cup garlic, minced
1 Tbsp cumin, ground
1 Tbsp oregano, dried
1 qt sour beer, divided
8 ea roma tomatoes, quartered
3 ea serranos, deseeded
½ cup DOLE Sweet & Sour Mix
1 ea cilantro, whole bunch
¼ cup extra virgin olive oil
2 cups red onions, minced
2 Tbsp achiote, ground
2 cups red bell pepper, minced
¼ cup brown cane sugar, grated
1 Tbsp allspice, ground
5 cups white rice, cooked
3 Tbsp Aji Amarillo paste
Directions
- Season the jackfruit with garlic, cumin, oregano, and half of the beer and let it marinate for an hour.
- While the jackfruit is marinating, blend the tomatoes, serranos, sweet and sour mix, cilantro and remainder of the beer. Strain and set aside.
- Remove the jackfruit from the marinade and reserve the marinade.
- Heat the oil in a large pan and brown the jackfruit.
- Add the onions, achiote, and peppers, and cook until soft and aromatic. Roughly 10 minutes.
- Add the strained purée and the reserved marinade. Add the brown cane sugar and allspice and bring to a boil. Reduce to a simmer and cook for an hour.
- While the jackfruit is cooking, fold the rice with the Aji Amarillo paste.
- Serve the jackfruit with ½ cup of rice with each portion. Garnish with additional cilantro, fried ripe plantains or avocado.