Ginataang Langka

🧂 Ingredients

• 500 g Young green jackfruit(Canned or fresh. If fresh, ensure it's very young and tender. If canned, drain and rinse thoroughly. If using chunks, cut into bite-sized pieces.)
• 600 ml Full-fat coconut milk(Two standard cans (approx. 300ml each). Using full-fat milk will yield a richer sauce.)
• 2 tbsp Shrimp paste (bagoong alamang)(Adjust to taste. This is a key umami ingredient.)
• 200 g Pork belly or shoulder (optional)(Cut into small, bite-sized pieces. Adds depth of flavor and richness.)
• 2 Long green chilies (siling haba)(Whole or halved lengthwise. For mild heat and aroma. Remove seeds for less spice.)
• 4 cloves Garlic(Minced. Adds aromatic base.)
• 1 medium Onion(Chopped. Adds sweetness and depth.)
• 1 tbsp Cooking oil(For sautéing.)
• 100 ml Water(Optional, to adjust consistency.)
• to taste Salt and pepper

👨‍🍳 Instructions

1. 1

   Prepare the jackfruit: If using fresh young jackfruit, peel and cut it into bite-sized pieces, removing the core and seeds. Boil the jackfruit in water for about 30-40 minutes, or until fork-tender. Drain and set aside. If using canned young jackfruit, drain and rinse it thoroughly, then cut into bite-sized pieces. You can skip the boiling step if the jackfruit is already tender from the can, or boil for 10-15 minutes to ensure tenderness.

   ⏱️ 30-40 minutes (boiling)
2. 2

   Sauté aromatics: Heat 1 tbsp of cooking oil in a pot or deep pan over medium heat (approx. 180°C / 350°F). Add the minced garlic and chopped onion and sauté until softened and fragrant, about 3-5 minutes. If using pork, add it now and cook until browned on all sides.

   ⏱️ 5 minutes
3. 3

   Combine ingredients: Add the boiled or prepared young jackfruit to the pot. Stir in the shrimp paste until well combined with the jackfruit and aromatics. Cook for another 2 minutes, stirring constantly.

   ⏱️ 2 minutes
4. 4

   Simmer in coconut milk: Pour in the coconut milk. Add the long green chilies. Bring the mixture to a gentle simmer. Reduce the heat to low (approx. 120°C / 250°F), cover the pot, and let it simmer for at least 30-40 minutes, stirring occasionally.

   ⏱️ 30-40 minutes
5. 5

   Reduce and thicken: Continue to simmer uncovered for another 10-15 minutes, or until the sauce has thickened and the oil from the coconut milk begins to separate and pool on the surface. This 'oil separation' is a sign of a well-cooked ginataan. Taste and season with salt and pepper if needed. If the sauce is too thick, add a little water (about 100ml) to reach your desired consistency.

   ⏱️ 10-15 minutes
6. 6

   Serve: Ladle the Ginataang Langka into serving bowls. Serve hot with steamed white rice.

   ⏱️ N/A

💡 Pro Tips

• ✓Use young, tender green jackfruit for the best texture. Canned young jackfruit is a convenient alternative.
• ✓The separation of coconut oil is a crucial step that indicates the dish is properly cooked and the flavors have melded. Don't rush this part.
• ✓Adjust the amount of shrimp paste to your preference, as it can be quite potent. Start with less and add more if needed.
• ✓Serve hot with fluffy steamed rice to soak up the rich coconut sauce.

🔄 Variations

• Add small pieces of pork belly or shoulder for a richer, more savory flavor.
• Include other vegetables like spinach, malunggay (moringa leaves), or small shrimp.
• For a spicier version, add a few bird's eye chilies (siling labuyo) along with the long green chilies.

🥗 Nutrition

Per serving