Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit is usually cooked in coconut milk in the Philippines, but this time I am going to let it embrace some foreign spices - Coffee with Herbs de Provence

1. Make the Glutinous Rice Balls

1/4 c glutinous rice

1 c water

1 pandan leaf

Microwave for 12 min. then set aside.

2. Make the Bitter Melon Pickle

1/4 c bitter melon thinly sliced

1 t agave nectar or 100% pure cane syrup

1/8 c rice wine vinegar

salt to taste

Mix and place in the refrigerator until main meal is ready.

3. Make the Sauce

3/4 c water

1/8 c soy sauce

1/8 c ketchup 

1/2 tsp agave nectar

2 T pine nuts

Mix liquid ingredients then add pine nuts

4. Make the Green Jackfruit Meal

1 can green jackfruit in brine drained and sliced thinly 

1 c minced 'pastured' pork

1/2 c water

5 cloves garlic minced

1 T ginger minced

1 T pine nuts

1 t coffee with herbs de Provence

3T olive oil

chopped dried cranberries

Procedure

Boil the pork in water until water evaporates a bit

Add the rest of the ingredients

Add sauce (3)

Cover and let simmer in low heat for 10 min. or so

When done, top with chopped dried cranberries

Serve with the glutinous rice balls and bitter melon pickles

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Sliced Persimmon for dessert