Jackfruit Recipe

Prepare jackfruit

Drain and rinse the canned jackfruit. Using your hands or two forks, pull apart the jackfruit into shredded pieces, removing any tough core pieces. Set aside.

Sauté aromatics

In a large skillet or Dutch oven, heat 2 tbs olive oil over medium heat. Add the sliced onion and green pepper and sauté for 5–6 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Add jackfruit and seasonings

Add the shredded jackfruit to the pan. Stir in orange juice, lime juice, adobo seasoning, ground cumin, dried oregano, smoked paprika, soy sauce, and brown sugar. Stir to combine and coat the jackfruit.

Simmer

Pour in 1 cup vegetable broth, bring to a gentle simmer, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until jackfruit is tender and flavors have melded.

Crisp edges (optional)

Increase heat to medium-high, remove the lid, and cook uncovered for 4–6 minutes, stirring frequently, to allow some pieces to caramelize and develop 'pernil' edges. Taste and adjust salt and pepper.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine 1.5 cups rice, 2.25 cups water, 1 tbs olive oil or butter, and 1/2 tsp salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and sauté 30 seconds.

Add the drained black beans, 1/4 cup water or reserved bean liquid, 1/2 tsp ground cumin, and 1/2 tsp salt. Stir and bring to a gentle simmer for 6–8 minutes, mashing a portion of the beans with the back of a spoon for creaminess.

Stir in 1 tbs lime juice and optional chopped cilantro. Adjust seasoning to taste and keep warm.

Peel the green plantains: cut off both ends, make a lengthwise shallow slit through the peel and pry away the skin in sections. Slice each plantain into 1-inch rounds.

In a heavy skillet or deep pan, heat 1–1.5 inches of neutral oil (about 2 cups) to 350°F (175°C) or medium-high heat. Fry the plantain rounds in batches for 2–3 minutes per side until golden and slightly soft. Transfer to a paper towel–lined tray.

Using a tostonera, the bottom of a glass, or a flat spoon, flatten each fried round to about 1/4-inch thickness. Return flatten pieces to the hot oil and fry again for 1–2 minutes per side until crisp and golden. Drain on paper towels and immediately sprinkle with salt.

In a bowl, combine diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.

Dress with 2 tbs lime juice, 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine and serve immediately to avoid browning.

Divide the white rice among 4 plates as the base (about 3/4 cup cooked rice per serving).

Spoon 1/4 of the jackfruit pernil over or beside the rice.

Add 1/4 of the warmed black beans beside the rice.

Place 2–3 tostones alongside each plate (approximately 3–4 pieces depending on size).

Spoon a generous portion of the avocado salad on the plate and garnish with cilantro leaves and lime wedges. Serve hot.