Jackfruit Part II
Who else is in jackfruit heaven this week? I have been eating like a queen. Jackfruit only gets better with a little time, which is another reason I love this food. Perfect for packed lunches.
Today we are talking about jackfruit carnitas.
Carnitas have a distinct flavor when comparing to the previous Korean BBQ recipe. The sauce is bit more zesty and not as thick. I changed up the recipe by substituting sugar and ketchup for the tomato paste. Tomato paste is quite concentrated and therefore high in phe. Definitely a good place to save some phe. Again, I subbed soy sauce with coconut aminos to reduce phe content.
Also, beware of store bought lime juice (or lemon for that matter). It is shocking how much this will change the flavor of the dish. If you do not have it, I encourage you to get a lime or lemon press. I have both but in all reality just the lemon-sized press is necessary. Link here to see the one I have.
This is a delicious jackfruit dish. It is quite versatile and good in salads, wraps, tacos, or [loaded] nachos!
Who else loves nachos?! This is a great low-pro meal that is enhanced by adding jackfruit. The jackfruit adds substance that would otherwise be missing as beans and meat are not low in protein. I love the carnitas specifically for nachos because the marinade is not overpowering. That way, the delicious veggie toppings and a spritz of lime juice make the dish.
Jackfruit Carnitas:
2 (20-ounce) cans of green jackfruit, packed in water or brine
1 onion, chopped
5 cloves of garlic
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/3 cup orange juice
1/4 cup lime juice
3 tablespoons coconut aminos
1 tablespoon ketchup
1 tablespoon sugar
1 tablespoon smoked paprika
1 teaspoon sriracha sauce (I recommend Trader Joe's)
1. Rinse and drain the jackfruit, then use your fingers to pull the pieces apart so that it looks like shredded pork.
2. Add the shredded jackfruit, along with the rest of the ingredients to the Instant Pot and stir to combine. Secure the lid, close the pressure valve, and cook for 4 minutes at high pressure. Let the pressure release naturally for 10 minutes, then switch the valve to "venting" to quick release. You can certainly cook on stove in pan if you do not have instant pot.
3. While this is cooking, I fry low protein tortilla strips. I used Cambrooke. Fry in either coconut oil, avocado oil, or canola oil due to the high burning point. Add salt and set aside.
4. Once the jackfruit is cooked, give everything another stir. Remove and discard the bay leaf.
5. Spread on a baking sheet and broil on high for three minutes, checking frequently. Ideally, it will be crispy when added to nachos. Every broiler is different so certainly adjust accordingly.
6. Assemble the nachos with all the yummy desired toppings. I used olives, Daiya shredded cheese (higher than I expected so may not use that again), pico de gallo, avocado, cilantro, and lime as garnish. Get creative!
7. Bake at 375 for five to ten minutes until bubbling and hot. Had to post a pic of my first bite below!
