BBQ JERK JACKFRUIT

Steps:

• Bring a medium pot of water to a boil.
• Meanwhile, peel the off skin off of the jackfruit with a sharp knife (think of taking the rind off of a watermelon). Half the jackfruit piece and separate the inside of the jackfruit from the pods with your hands. Keep the fibrous and more yellow parts, discard the pods. Carefully drop the pieces of jackfruit in the boiling water and cook for 10 minutes. Drain and shake off any excess water.
• Meanwhile, fill a medium pot with the oil and attach a deep fat-fry thermometer, bring to medium heat (about 350 degrees F). Fry the boiled jackfruit in batches, turning as needed, until slightly brown, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Repeat with the remaining jackfruit.
• Combine the full BBQ Jerk recipe (5 cups; see recipe below) with the fried jackfruit in a medium saucepan and reheat over medium-low until hot.
• To serve: To a plate, add piles of BBQ jerk jackfruit and lo main. Garnish the jackfruit with the sweet-and-tangy peppers, charred corn, caramelized onions and crumbled queso fresco.
• Whisk together the ketchup, brown sugar, vinegar, allspice, garlic powder, jerk seasoning, browning seasoning and scotch bonnet in a medium bowl. Refrigerate in an airtight container for up to 5 days.
• Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions for al dente. Drain and rinse with cold water. Toss the noodles with oil to prevent sticking. Set aside.
• Meanwhile, mix together the soy sauce, brown sugar, sesame oil, garlic powder, turmeric and red chili flakes in a small bowl.
• Heat the oil in a large skillet over medium heat. Add the mixed vegetables and cook, stirring frequently, until crisp-tender, about 4 minutes. Lower the heat and add the chow mein sauce and cook for a minute. Add the cooked noodles and stir to coat.
• Whisk together the sugar, vinegar, water and seasoning salt in a medium bowl. Seed and stem the bell pepper and cut into thick slices.
• Heat the oil in a large skillet, over medium-high heat. Add the peppers cook, stirring, until they have slightly caramelized. Add the sugar-vinegar mixture, bring to a simmer, and cook until much of the liquid has evaporated and the peppers are further caramelized, 3 to 4 minutes.