Ginataang Langka

Unripened Jackfruit Vegetable in Creamy Coconut Sauce

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What we call Ginataang Langka is in our household sometimes was made from kamansi instead of raw or unripened jackfruit.

Kamansi or the seeded breadfruit looks like a small jackfruit -- and at times mistaken as such.

YOUR SHOPPING LIST:

• Unripened Jackfruit or Breadfruit(Kamansi)
• Coconut Cream
• Coconut Milk
• Pork Loin
• Shrimp Paste
• Long Chili Pepper

IN THE PANTRY:

• Garlic
• Onion
• Salt and Ground Pepper
• Cooking Oil for Sauteing

INGREDIENTS

• 1/4 kg. Porkloin, sliced thinly
• 1/2 kg. Unripened Jackfruit or Breadfruit(Kamansi)
• 2 cups Coconut Milk
• 1 cup Coconut Cream
• 5 cloves Garlic, minced
• 1 medium Onion, diced
• 1 tablespoon Shrimp Paste
• 4 cloves Garlic, minced
• 1 medium Onion, chopped
• 2-3 Long Chili Peppers (Siling Pangsigang))
• Salt and Ground Pepper to taste
• Cooking Oil for Sauteing

1 Saute the garlic and onion in 1 tablespoon oil, then add the pork, cooking until slightly browned.

2 Mix in the shrimp paste and jackfruit or kamansi and cook for 1-2 minutes.

3 Add the coconut milk and bring to a boil then turn the heat down to simmer until the vegetable is slightly tender, about 10 - 15 minutes.

4 Stir in the coconut cream to thicken the sauce, together with the long chili peppers.

5 Season with salt (as needed) and ground pepper to taste.

6 Serve with rice.

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