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Ginataang Langka

Ginataang Langka

Ginataang Langka or Young Jackfruit in Coconut Milk is a Filipino Dish. Shrimps or pork are usually mixed with this dish to give it extra flavor. This version of ginataang langka uses fried pork which makes this dish extra flavorful.
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Course: Main Course
Cuisine: Filipino
Ingredients Method

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

Method
 

Fried Pork
  1. Thoroughly clean the pork.
  2. Combine pork, water and salt. Boil and simmer until the pork is tender. Reserve two cups of the pork broth.
  3. Strain the pork to remove excess water. Pat dry and deep fry until golden brown. Set a side.
Ginataang Langka
  1. Sauté garlic, onion and tomatoes in olive oil. Add 1/4 cup of the pork broth to help softened the tomatoes.
  2. Press the tomatoes with the back of a spoon to release its juices.
  3. Add the remaining pork broth, young jackfruit, vinegar and white sugar. Let it simmer for 15 minutes.
  4. Add the fried pork, shrimp paste, coconut milk, ground black pepper and chili. Cover and let simmer until the young jackfruit is already soft.
  5. You can further reduce the sauce to your liking.