🥥 Ginataang Langka

Vegetable · Main ingredient: Jackfruit · ⏱ 53 min · Serves 5 · ~₱160 · Best for: Dinner, Lunch

Ingredients

• 500 g 500g unripe jackfruit (langka), peeled and cubed
• 2 tbsp 2 tbsp cooking oil
• 4 clove 4 cloves garlic, minced
• 1 pc 1 small onion, sliced
• 1 thumb 1 thumb-sized ginger, sliced into strips
• 200 g 200g pork belly, sliced, or 100g dried fish (tuyo or dilis)
• 2 cup 2 cups coconut milk
• 1 cup 1 cup coconut cream
• 2 tbsp 2 tbsp bagoong alamang or fish sauce
• 1.5 pc 1-2 pieces siling haba (long green chili)
• 3 pinch salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Boil the jackfruit cubes in water for 10-15 minutes until tender, then drain and set aside.
2. Heat oil in a pot over medium heat. Sauté garlic, onion, and ginger until fragrant.
3. Add pork and cook until browned, about 7-8 minutes. If using dried fish, add it after the aromatics and fry briefly.
4. Pour in the coconut milk and bring to a gentle simmer, stirring occasionally.
5. Add the boiled jackfruit and simmer for 15-20 minutes, stirring occasionally, until the pork is tender and the jackfruit absorbs the flavors.
6. Season with bagoong alamang or fish sauce, and add the siling haba.
7. Pour in the coconut cream and simmer for another 5-10 minutes until the sauce thickens slightly.
8. Season with salt and pepper to taste, and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.