Ginataang Langka recipe
Ringo | On 11, Apr 2012
Ginataang Langka (jack fruit) with pork meat
Ginataang Langka is an unripe jack fruit cooked in coconut milk. Despite jack fruits are eaten ripe, it can be considered as a vegetable when still unripe. That’s why it can be cook to become a viand.
Way back when I was a kid, I am not a big fan of Jack fruit as a vegetable. But now, will dig through this dish whenever it is available. The first time that I loved this one was when I was in our province. The aunt cooked this in a way that the vegetable was over cooked and absorbs some of the coconut milk. She also cooked this a little spicy.
Here are the ingredients:
- 8 cups unripe jack fruit (already available in markets) – seeded and sliced
- 3 cups coconut milk
- 2 cups water
- 1/2 kilo pork – fat part separated and sliced
- 3 cloves garlic – minced
- 1 medium onion – chopped
- 2 green chilies
- salt and pepper to taste
- 1. Sangkutsa the fat part. Boil the fat in 2 spoon water and let it dry out and let the fat to be friend on their own oil. Remove the toasted fat.
- 2. Using the oil saute garlic and onion.
- 3. Add the pork meat and let it simmer for a while.
- 4. Add the coconut milk, water and let it boil for 15 minutes.
- 5. Add the salt and pepper to taste. Make it a little salty, so when you add the jack fruit the saltiness will be ok.
- 6. Add the jack fruit and let it boil for another 10minutes.
- 7. Add the chilies and let it simmer.
- 8. Serve and Enjoy.
What I want is a little crushed jack fruit and a little spicy. So, what I do is that I boil the jack fruit a little longer and crush the chilies when it was cooked.