#241 The Case of Jackfruit Carnitas

This recipe takes a while to cook but it's fun to make and it scents the kitchen with orange, cinnamon and cloves.

Jackfruit Carnitas

20-oz-can young green jackfruit in brine

1-1/2 cups water

1 tablespoon grated orange zest

6 cloves garlic, minced

1-1/2 red onions, finely chopped, separated

1 teaspoon chilli pepper flakes

1 cinnamon stick

2 bay leaves

2 teaspoons oregano

pinch ground cloves

1/2 teaspoon salt, plus more to taste

1 tablespoon olive oil

6 taco-size flour tortillas

handful cilantro, chopped

hot sauce (Frank's RedHot)

Caesar Vinaigrette (or Hellmann's Vegan)

Drain and rinse the jackfruit.

Simmer with the water, orange zest, garlic, 1 onion (finely chopped), chilli pepper flakes, cinnamon stick, bay leaves, oregano, cloves and salt, for 40 min., until the water is evaporated. (Cover the pot if it looks like it will boil dry before 40 min.)

Remove the cinnamon stick and bay leaves.

Add the olive oil and fry the jackfruit on medium heat. Stir and shred the jackfruit with a fork and continue to stir fry, allowing it to brown but not to burn, until it has a chewy-tender-pulled-pork texture. Frying may take 20-25 min.

Salt to taste.

Place 3 tortillas on each of 2 plates.

Divide the jackfruit between all the tortillas. Top with the cilantro, 1/2 red onion (finely chopped), and dot with hot sauce and Caesar vinaigrette.

Serves 2.

♥ Becki