Ginataang Langka (Young Jackfruit in Coconut Milk)
Ginataang Langka transforms young, unripe jackfruit into a comforting, creamy stew, simmered in coconut milk with pork and a savory hit of bagoong alamang. The jackfruit takes on a meaty, almost pulled-pork texture as it cooks, soaking up the coconut sauce until every bite is rich and satisfying.
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Instructions
- If using fresh jackfruit, boil in water until tender, about 20-30 minutes, then drain and set aside. Canned young jackfruit only needs draining.
- In a pot, heat oil and saute garlic, onion, and ginger until fragrant.
- Add the pork belly and cook until lightly browned.
- Stir in the bagoong alamang and cook for a minute, then pour in the coconut milk. Bring to a gentle simmer.
- Add the jackfruit and simmer uncovered for 15-20 minutes, stirring occasionally, until tender and infused with the coconut milk.
- Pour in the coconut cream and add the chilies. Simmer another 5-8 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve hot with steamed rice.
Cook's Tip
Simmer the coconut milk gently and never let it come to a rolling boil once the cream goes in; high heat causes the coconut fat to separate and the sauce to break, leaving an oily, curdled texture instead of a smooth, creamy one.