Spicy Enticing Jackfruit Marinade Recipe I Available in A New Book (Free Download!)

Jackfruit (or J-fruit for short) is quite a wondrous "fruit" and can be used a variety of ways.. This recipe allows you to eat it raw or cooked, wether as a snack, tapas, nachos, (meat substitute with that pulled pork texture & flavor) for sandwiches, burgers, sliders, wraps, tacos, phauxxy cheese-steaks, casseroles and stir-frys.. The idea of this recipe is for you to decide what to do with your delicious j-fruit marinade after you prepare a great stock to keep in your refrigerator for at least a week without spoiling.

Download the free cookbook for the full details and other delicious recipes: https://linktr.ee/anarchistcookbook2

~ before we get started, a foreword from the author & chef Derek Bartolacelli ~

◊ Cooking and food preparation is very interesting to say the least, and I've had much experience with it, including working in restaurants for over 15 years in several positions including the kitchen.. Cooking is a fruitful experience that allows one to unravel their nurturing creativity into a meal while working with the elements that satisfies our hunger.. a simple concept that comes to mind, yet very profound is that good'ol pot of rice burning over a wood fire, in context to The Chinese 5 Element philosophy.

◊◊ I rarely adhere to specific recipes, which allows more freedom of expression and creativity- that doesn't always mean that the dish will be better. haha, there's been the trials and errors, but what I'm eluding to is that you don't have to use all the same ingredients I do, because honestly I improvise more often than not and not everyone has all the ingredients for particular recipes at any given moment anyway. So relax, this is a very flexible recipe to follow, whether you're vegan, flexitarian, or omnivore.

◊◊◊ The key ingredient of knowledge from this is understanding the template of helpful practices/techniques to follow for this jackfruit marinade preparation.

^^Try to source ingredients from quality organic producers & farmers
consider an herb garden for teas, culinary, apothecary, tinctures, gifts and aromas..

- Drain 1 can of j-fruit (net weight of 14oz or 400g) of its liquid by cracking open the top just a little where no chunks would fall out.
- piece by piece, squeeze them to extract more liquid over a fine mesh colander.
- shred the pieces by hand or with a fork into a pulled-pork type of texture & size.
- notice some seed or nut type pieces? break those down a bit- it's best that way.
- Transfer into a bowl or tupperware (glass ones are better and convenient for direct storage).

Ingredients to add:
- Obviously there's options and I'm giving out guesstimations of volumes that I usually squeeze and splash in there instead of spooning it in, haha).

1 tsp sesame oil
1 tbs olive/avocado/grapeseed oil
1 tsp ACV (apple cider vinegar)**
1 tsp balsamic vinegar
1 tsp or tbs of jalapeño jar juice, or olive juice, pepperccini, pickle brine, etc
1 tsp soy sauce or teriyaki, hoisin, etc
1 tsp dijon mustard, or honey mustard, spicy or horseradish
1 tsp or tbs of lemon juice
1 tbs bbq sauce or sweet chilie sauce or tamarind sauce**
1 tsp maple syrup or agave**
1 tbs of hot sauce, or harrisa, sriracha, etc..
1 tsp horse radish: minced, sauced or powdered (optional, especially if there's no dijon mustard)

- Finely chopped fresh parsley (no stems) and cilantro (with stems)
- Thinly sliced of green onion
- 1-2 cloves of garlic finely minced or garlic powder
- salt (celery salt or fine) & pepper
- turmeric
- smoked paprika
- chili powder
- all spice
- Italian herb blend
- onion powder
- other interesting herbs: dill, sage, cumin, basil, etc..

Mix it up (best with a rubber spatula) to evenly spread out everything on, in between, and into all the jackfruit

Taste after a few minutes of letting the spices to dissolve and the j-fruit absorbs it all. add whatever needs to be balanced and suit your taste (ie: savory if it's bland, or more sweet if it's too acid/tangy).

To incorporate this with cooking, if it's in a pan, what works for me is cooking at least halfway through everything else (veggies, lentils, beans, rice, etc) before throwing some j-fruit on the stove. Reason being is that the marinated jackfruit tends to caramelize and stick to the pots and pans, which makes for a longer cleaning situation instead of nothing to clean off the pan by the ways I cook, and I'll be sharing my techniques in videos if you want to take a look.

Bon appéti☥

here's a lil vid i did while working at the restaurant i mentioned at the end

Linktree.com/derekbartolacelli