Ginataang Langka

Unripened Jackfruit Vegetable in Creamy Coconut Sauce

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

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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