Adobo is a popular filipino dish and most often made with chicken, you can use any type of meat for this dish. Filipino adobo is different than latino dishes with the same name, the difference is that the Filipino dish you boiled the meat in vinegar or in this case the fruits and vegetables.
Jackfruit is a species of tree in the fig, mulberry and breadfruit family (Moraceae) and originally from parts of south Asia. Jack fruit is one of the largest fruit in the world and can grow up to 90 cm long and a diameter of 50 cm. The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango, and banana. Immature fruit is often used in cooking, the fibers resembles shredded chicken or pork.
For this dish, I have chosen to use ripe fresh fruit, I tried with canned unripe fruit first(can’t get hold of fresh here in Norway), but did not like the result, maybe my ingredients was a little off. Attempted the dish with ripe canned fruit also. I rinsed the fruit in cold water to remove most of the sweetness, this dish was too sweet. Lastly I tried with ripe fresh fruit and I liked this one the best. I had invited a few friends over for dinner and they enjoyed themselves. They may only have been polite, but they helped themselves more than once.
This recipe is for two:
250g sliced jackfruit
1 medium sized red onion, wedge cut
4 cloves minced garlic
1 sliced red bell pepper
1/2 cup soy sauce
4 tablespoons sugar cane vinegar
2-3 bay leaves
1-2 tbsp oil for frying
pepper as desired
Saute the onion, garlic and bell peppers in a pan with a little oil on medium to high heat untill the onions ar glossy. Add the jackfruit and stirr for a minute or two. Turn down the heat to medium to low heat and add the bay leaves, soy sauce and vinegar and let this boil until the liquid has reduced without stirring.When the liquid has reduced and it staring to look a little caramellized add pepper as desired and stirr.
Serve with rice and enjoy.