Lechon De Yaca Recipe

Prepare and shred jackfruit

Drain and rinse the canned young jackfruit. Remove any hard core pieces and seeds. Using your fingers or two forks, pull the jackfruit into shreds resembling pulled pork. Place shredded jackfruit in a bowl and set aside.

Cook aromatics

Heat 2 tbs oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the braising sauce

Stir in achiote paste and cook 1 minute to bloom color. Add soy sauce, orange juice, vegetable broth, maple syrup, cumin, oregano, smoked paprika, black pepper and salt. Stir well to combine and bring to a gentle simmer.

Braise jackfruit

Add the shredded jackfruit to the skillet, toss to coat in the sauce. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally so the jackfruit absorbs the liquids. If the mixture looks dry, add up to 1/4 cup additional broth or water.

Reduce and finish

Remove the lid, increase heat to medium-high and cook 5–8 minutes to reduce the sauce until it clings to the jackfruit and some edges caramelize. Stir in lime juice and adjust salt/pepper to taste. For a drier, nuttier texture, spread jackfruit on a rimmed baking sheet and roast at 425°F (220°C) for 10–12 minutes, turning once, until edges are crispy.

Optional crisping (air-fryer or broiler)

To imitate lechon crackling, transfer the sauced jackfruit to an air-fryer basket and crisp at 400°F (200°C) for 6–8 minutes, shaking halfway, or place under a hot broiler for 3–5 minutes watching closely to avoid burning.

Rinse rice under cold water until water runs mostly clear. In a medium saucepan, heat 1 tbs oil over medium heat. Add the rinsed rice and toast 1–2 minutes, stirring. Add 2.5 cups vegetable broth (or water) and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes; fluff with a fork before serving.

In a small saucepan or skillet, heat 1 tbs oil over medium heat. Add the sliced onion and cook until soft, about 4 minutes. Add minced garlic and cook 30 seconds more. Stir in cumin, then add the drained cooked black beans and 1/4 cup vegetable broth or water. Gently simmer 5–7 minutes to warm and allow flavors to meld. Mash a few beans with the back of a spoon for creaminess if desired. Season with 1/4 tsp salt and 1/4 tsp black pepper and finish with chopped cilantro if using.

Heat a large nonstick skillet over medium heat and add 3 tbs oil. When hot, add plantain slices in a single layer (work in batches if necessary). Fry until deep golden and caramelized, about 2–3 minutes per side. Remove to a paper towel-lined plate and sprinkle lightly with 1/8 tsp salt. Keep warm.

Divide rice among 4 plates (recommended serving size below). Spoon warm black beans beside the rice. Top with a generous portion of Lechon de Yaca. Arrange 3–4 sweet plantain slices on each plate. Garnish with chopped cilantro and serve with lime wedges for squeezing over the jackfruit.