Ginataang langka is a creamy, savory Filipino stew made with young jackfruit cooked in coconut milk.
This is unripe jackfruit, which has a mild flavor and a meat-like texture.
I used shrimp and pork, and the coconut sauce is so good spooned over warm rice.
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Ingredients You'll Need
Notes and Substitutions
- Young green jackfruit (langka): This is unripe jackfruit, with a mild flavor and a firm, fibrous texture. Fresh, frozen, or canned all work. For canned jackfruit, choose water or brine, not syrup. Drain and rinse before using.
- Pork and shrimp: I used both, but you can use just one or substitute chicken, tofu, dried fish, or smoked fish.
- Coconut milk: Use full-fat canned coconut milk for a creamy sauce. Start with 1½ cans and add more if needed.
- Shrimp paste: Raw or sautéed shrimp paste works. Taste before adding fish sauce or salt, since some brands are saltier than others.
- Chilies: Leave them whole for less heat or slice them for more heat. You can leave them out, too.
How to Make Ginataang Langka
Step 1: Prepare the langka
Prepare the jackfruit depending on what you're using:
- Canned: Drain and rinse, then cut into bite-sized pieces.
- Frozen: Thaw and drain, then cut into bite-sized pieces.
- Fresh: Remove the outer skin, tough core, and seeds. Cut into bite-sized pieces.
You'll need 2 pounds after draining or trimming.
Step 2: Prepare the shrimp
Devein 8 ounces of shell-on shrimp.
Make a shallow cut along the back, then use a toothpick or skewer to pull out the long, dark vein.
If using head-on shrimp, trim off the sharp point on each head with kitchen scissors.
Season lightly with salt and pepper.
Step 3: Sear the shrimp
Heat a little oil in a wok or large pan over high heat.
Sear the shrimp on both sides just until they change color, then transfer to a plate.
They'll finish cooking in the sauce later.
Step 4: Brown the pork
Lower the heat to medium. Add 8 ounces pork belly or shoulder (sliced) and a little water.
Once the water evaporates, let the pork brown in its own fat. Add a little oil if the pan looks dry.
Season lightly with salt, then push the pork to one side.
Step 5: Sauté the aromatics
Add 2 tablespoons of ginger (cut into thin strips) and cook until lightly browned.
Add 4 garlic cloves (minced) and 1 medium onion (chopped). Cook until softened.
If you like some heat, add some sliced chilies at this point.
Step 6: Add the shrimp paste
Add 1 tablespoon of shrimp paste and sauté briefly. Stir everything together.
Step 7: Add the langka and coconut milk
Add the langka and 1½ cans of coconut milk.
Stir and scrape up any browned bits from the bottom of the pan. Bring to a boil.
Step 8: Cook until tender
Add 2-4 green chilies, then lower the heat.
Simmer for 20-30 minutes, until the langka and pork are tender. Fresh langka may take longer.
Stir occasionally and add more coconut milk or a little water if needed.
Season with fish sauce, salt, and pepper to your taste.
Step 9: Return the shrimp
Return the shrimp to the pan and spoon the sauce over them.
Simmer until the shrimp are fully cooked.
Taste and adjust, then turn off the heat.
Enjoy your creamy, spicy ginataang langka with rice!
Recipe FAQs
Ginataang langka is a Filipino dish made with young, unripe jackfruit and coconut milk. It's usually cooked with shrimp paste and pork, shrimp, dried fish, or smoked fish.
Use young, unripe jackfruit for this recipe. Ripe jackfruit is sweet and softer, so it will change the flavor and texture of the dish.
Yes. Choose young green jackfruit packed in water or brine, not syrup. Drain and rinse before cooking. It may soften faster than fresh jackfruit, so check it as it simmers.
Try a piece - it should be soft and easy to chew, with no hard center. A little stringy texture is normal for jackfruit.
What to Serve with Ginataang Langka
- Rice: Steamed rice or sinangag (garlic fried rice).
- Grilled fish: Tender fish with a smoky flavor.
- Fried fish: Whole fish fried until the skin is crisp.
- Pork barbecue: Grilled pork skewers with a sweet and savory marinade.
- Inihaw na liempo: Marinated pork belly grilled and lightly charred.
- Lechon kawali: Crispy pork belly, deep-fried or air-fried.
- Lumpia: Crispy spring rolls filled with meat, shrimp, or vegetables.
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📖 Recipe
Ginataang Langka
Equipment
- Wok or large pan
Ingredients
- 2 pounds young green jackfruit (about 3 cans) cut into bite-sized pieces
- 8 ounces shell-on shrimp deveined
- 8 ounces pork belly or shoulder sliced
- 2 tablespoons ginger cut into thin strips
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon shrimp paste raw or sautéed
- 1½ to 2 cans coconut milk (13.5 ounces each)
- 2-4 green chilies whole or sliced (optional)
- Fish sauce, salt, and pepper to taste
- Neutral oil
- Water as needed
Instructions
- Drain and rinse canned jackfruit, or thaw and drain frozen jackfruit. For fresh, remove the skin, tough core, and seeds. Cut into bite-sized pieces.
- Season shrimp lightly with salt and pepper. Heat a little oil in a wok or large pan over high heat. Sear shrimp on both sides just until they change color. Transfer to a plate.
- Lower the heat to medium. Add pork and a little water. Once the water evaporates, brown the pork in its own fat, adding oil if needed. Season lightly with salt and push to one side.
- Cook ginger until lightly browned. Add garlic and onion and cook until softened. Add shrimp paste, sauté briefly, then stir everything together.
- Add jackfruit and 1½ cans of coconut milk. Stir and bring to a boil.
- Add chilies and lower the heat. Simmer for 20-30 minutes, until jackfruit and pork are tender; fresh jackfruit may take longer. Stir occasionally and add more coconut milk or water if too thick. Season to taste.
- Return shrimp to the pan and simmer until fully cooked. Adjust seasoning, turn off the heat.
Notes
- Jackfruit: Use young, unripe jackfruit - fresh, frozen, or canned. Choose canned in water or brine, not syrup; drain and rinse.
- Pork and shrimp: Use both or just one. Chicken, tofu, dried fish, or smoked fish also work.
- Coconut milk: Use full-fat canned milk. Start with 1½ cans; add more if needed.
- Shrimp paste: Raw or sautéed works. Taste before adding fish sauce or salt.
- Chilies: Keep whole for less heat, slice for more, or leave out.
MJ says
How is canned langka?
Nora Reyes says
Hi MJ, Canned langka is convenient and ready-to-use, especially when fresh isn't available. It's not quite the same as fresh in taste and texture, but it's still decent. It's usually packed in brine.