Before I get started, I would like to say that this adobo recipe is directly inspired from Panlasang Pinoy’s Chicken Adobo recipe! I made very few changes, the major one being that I veganized his recipe. I don’t want to take credit, rather show you the ways I adjusted the recipe for jackfruit. I’ve also never had adobo outside of this recipe! I’m hoping when Mike and I visit the Bay Area we can hit up Nick’s Kitchen in Daly City, so I can get a taste of Filipino flavors outside of my own cooking for Mike. (We tremendously enjoy Jayce Lab’s creations, which we have enjoyed at pop-ups all over LA, Anaheim and the IE. His IG stories crack me up!) And though I’ve never had authentic adobo, I trust Mike and his dad when they compliment this recipe!
3, 20oz cans jackfruit in water or brine (not syrup)
1 small white onion
4 cloves garlic
2 cups water
1/2 TBS sugar or agave syrup
1/4 cup white vinegar
3 Bay leaves
1/3 cup soy sauce (you can substitute coconut aminos or tamari if making gluten and/or soy free)
1/4 cup cooking oil
Salt and pepper to taste
Open and drain cans of jackfruit. Shred in a colander, using either forks or your hands. Depending on what brand you buy, you may need to trim the tougher, woodier parts. I use Trader Joe’s brand, which shreds very easily!
In a medium size sauce pan, heat up the oil on medium to medium/high. Dice your white onion and sauté on medium. You want it to lightly brown, not burn, so adjust heat accordingly. When onion is translucent and the edges are browned, add the jackfruit. Lightly cook for a few minutes to absorb flavor of onions and also lightly brown on some of the edges. Add water, vinegar, sugar, soy sauce and bay leaves, bring to a boil, put on a lid and lower heat to medium low to simmer. Chop garlic, stir in, and seal the lid again. You can simmer this adobo anywhere from 30 minutes to an hour – the longer it simmers the richer the flavor will be. Just make sure the heat is low enough that the liquid doesn’t boil away. Add salt and pepper to taste throughout the cooking process. Remember that you can always add more salt, but you can’t take it away!
Serve with rice!
You may also like
Mike and I moved to Orange County on Halloween night and so much has changed since then, and since my last post in December! We started eating much healthier, both of us dropping about 10lbs each. I started working at a specialty run shop, so my knowledge about shoes, shoe fittings, nutrition and apparel has […]read more
I try to enjoy egg nog (non-dairy for the last 12 years) the same way I try to enjoy Hallmark Christmas movies: with no dice. I’m not a fan, but that doesn’t stop me from trying every year with new movies and new beverage brands. Well, thank goodness for that resilient attitude because I’ve realized […]read more
I don’t know why it took me so long (37 years) to roast my own garlic, but now I’m going to constantly have roasted bulbs in my fridge! It’s seriously so easy, and it adds a beautiful depth of flavor to whatever you incorporate it to! I followed this recipe, and seriously, my bulbs came […]read more
One of my new favorite things to do with Mike is scout out the local Grocery Outlet and 99 Cents Store Only before we head to the standard supermarket for our groceries. It’s like a treasure hunt — we find the best stuff! Recently we were able to stock up on Daiya cheese for $2.50 […]read more
Mike is not usually one into sweets or dessert, so when he gets a craving, I am all about it! While in the supermarket one night, Mike decided he was in the mood for banana splits, and as a supportive girlfriend, I wanted to make this happen for me us him! I didn’t realize Hershey’s […]read more