Ginataang Langka Recipe or Young Jackfruit in Coconut Milk is a common Filipino vegetable dish. It is most often paired with fried fish or anything fried. The secret to the best ginataan dish is, it must be spicy.
From how I taste it, the spiciness counter balance the richness of the coconut milk. Spiciness also means more rice, right?
My version of Ginataang Langka Recipe is how my mom usually cooks ginataan. Most of the time, ginataang langka is white. However, mine is a bit brown. So why is that? The secret, its the bagoong alamang or shrimp paste. Instead of simply seasoning it with salt or fish sauce, the shrimp paste give this dish a flavorful kind of saltiness. Just a tablespoon or two will really make a difference.
Some ginataang langka recipe calls for shrimp but my version uses fried pork. Yup! Instead of simply sautéing the pork, I simmered the pork until fork tender and deep fried it. Reserve the pork broth since all the flavor of the pork is in it.
For this recipe use 250 grams each of pork loin and pork belly. The pork loin gives you all the meat you want and the pork belly gives you the flavor you love. Unless you want pure pork fat go with the pork belly.
If you like langka or young jackfruit but doesn’t like the richness of coconut milk, just like my dad, you can check out my Pork Ribs and Young Jackfruit Soup recipe.
Ingredients
Fried Pork
| 250 grams | Pork Loin, cubed |
| 250 grams | Pork Belly, cubed |
| 3 – 4 cups | Water |
| 1 teaspoon | Salt |
| Oil for Deep Frying |
Ginataang Langka
| 3 Tablepsoons | Olive Oil |
| 8 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 3 pieces | Ripe Tomatoes, diced |
| 2 cups | Pork Broth |
| 2 cups | Langka or Young Jackfruit |
| 1/4 cup | Vinegar |
| 1 Tablespoon | White Sugar |
| 2 Tablespoons | Bagoong Alamang or Shrimp Paste |
| 1 cup | Kakang Gata or Coconut Milk |
| Ground Black Pepper | |
| Red Chili | |
| Green Chili |
Procedure
Fried Pork
Thoroughly clean the pork.
Combine pork, water and salt. Boil and simmer until the pork is tender. Reserve two cups of the pork broth.
Strain the pork to remove excess water. Pat dry and deep fry until golden brown. Set a side.
Ginataang Langka
Sauté garlic, onion and tomatoes in olive oil. Add 1/4 cup of the pork broth to help softened the tomatoes.
Press the tomatoes with the back of a spoon to release its juices.
Add the remaining pork broth, young jackfruit, vinegar and white sugar. Let it simmer for 15 minutes.
Add the fried pork, shrimp paste, coconut milk, ground black pepper and chili. Cover and let simmer until the young jackfruit is already soft.
You can further reduce the sauce to your liking.
Ginataang Langka
Ingredients
Fried Pork
- 250 grams Pork Loin, cut into cubes
- 250 grams Pork Belly, cut into cubes
- 3 – 4 cups Water
- 1 teaspoon Salt
- Oil for Deep Frying
Ginataang Langka
- 3 Tablespoons Olive Oil
- 8 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 3 pieces Ripe Tomatoes, diced
- 2 cups Pork Broth
- 2 cups Langka or Young Jackfruit
- 1/4 cup Vinegar
- 1 Tablespoon White Sugar
- 2 Tablespoons Bagoong Alamang or Shrimp Paste
- 1 cup Kakang Gata or Coconut Milk
- Ground Black Pepper
- Red Chili
- Green Chili
Instructions
Fried Pork
- Thoroughly clean the pork.
- Combine pork, water and salt. Boil and simmer until the pork is tender. Reserve two cups of the pork broth.
- Strain the pork to remove excess water. Pat dry and deep fry until golden brown. Set a side.
Ginataang Langka
- Sauté garlic, onion and tomatoes in olive oil. Add 1/4 cup of the pork broth to help softened the tomatoes.
- Press the tomatoes with the back of a spoon to release its juices.
- Add the remaining pork broth, young jackfruit, vinegar and white sugar. Let it simmer for 15 minutes.
- Add the fried pork, shrimp paste, coconut milk, ground black pepper and chili. Cover and let simmer until the young jackfruit is already soft.
- You can further reduce the sauce to your liking.
