Ginataang Langka is a creamy and savory Filipino stew with unripe jackfruit, known for its meat-like texture, simmered in rich coconut milk. This classic dish combines the hearty jackfruit with shrimp and pork for a comforting meal.
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Ingredients you'll need
Notes and substitutions
- Unripe langka or young green jackfruit: This tropical fruit is fibrous with a meat-like texture. If fresh isn't available, frozen and canned unripe langka in brine are good substitutes.
- Proteins: I'm using shrimp and pork, but feel free to use tofu, chicken, dried fish, or smoked fish. Choose what suits your taste and dietary preferences.
How to make this recipe
Step 1: Prepare the langka
If using canned jackfruit, drain and rinse to remove the brine. Then, cut it into bite-sized pieces. If using fresh, take out the seeds and outer husk, then cut into bite-sized pieces.
Step 2: Prepare the shrimp
Devein the shrimp by making a shallow incision along the back near the tail end. Using a toothpick or skewer, gently pull out the long, dark vein. Remove the sharp end by cutting just below the eyes. Season with salt and pepper.
Step 3: Sear the shrimp
Heat a bit of oil in a sauté pan or shallow pot over high heat. Quickly sear the shrimp on both sides just until they change color, but don't fully cook them. Transfer them to a plate.
Step 4: Brown the pork
In the same pan, add the pork and a little water. Cook over medium heat to brown and crisp the pork, allowing the fat to render out.
Season with some salt and add a bit more oil if needed. Once browned and crispy, push the pork to one side of the pan.
Step 5: Sauté aromatics
Sauté the ginger until lightly browned. Add the garlic and onion, then sauté until softened. If you like some heat, add some sliced chilies at this point.
Step 6: Add shrimp paste
Add the shrimp paste and sauté with the aromatics and pork.
Step 7: Add langka and coconut milk.
Add the langka and coconut milk, starting with 1½ cans, then stir everything together. Turn up the heat the heat and let it come to a boil. Add more coconut milk later as needed.
Step 8: Season and simmer
Place the whole chilies on top and simmer over medium heat until the langka is tender for 20-30 minutes. Covering the pan is optional; if you prefer a thicker sauce, leave it uncovered to allow some liquid to evaporate.
Season with fish sauce, salt, and pepper to your taste. If it appears too thick or dry, feel free to add more coconut milk or water.
Step 9: Return the shrimp
Add the seared shrimp back and cook everything together until the shrimp is cooked just right. Taste and adjust the seasoning if necessary, then turn off the heat.
Enjoy your creamy, spicy Ginataang Langka!
Recipe FAQs
Ginataang Langka is a Filipino dish made with unripe jackfruit (langka) cooked in coconut milk (gata) and often includes shrimp and pork. It's a creamy, savory dish with a unique flavor and texture.
No, ripe jackfruit is sweet and used in desserts. Unripe jackfruit has a neutral taste and meat-like texture perfect for savory dishes like this.
Canned unripe jackfruit is a good substitute. Drain and rinse it before use.
Langka should be tender but not mushy. Cooking time typically takes 20-30 minutes of simmering, but it can vary depending on how the pieces are cut.
What to serve with Ginataang Langka
- Rice: A staple in Filipino meals, plain steamed rice or fragrant garlic fried rice (Sinangag) pair perfectly with the creamy coconut sauce.
- Grilled Fish: Light and flaky fish with a subtle smokiness.
- Fried Fish: Crispy on the outside, tender inside with a golden crust.
- Pork BBQ Skewers: Sweet and savory bites of marinated, char-grilled pork.
- Inihaw na Liempo: Grilled pork belly, caramelized on the outside with a juicy interior.
- Lechon Kawali: Deep-fried or air-fried pork belly with a crispy, crackling skin.
- Lumpia: Crunchy spring rolls filled with ground meat, shrimp, or sautéed vegetables.
Other vegetable recipes you may like
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📖 Recipe
Ginataang Langka
Equipment
- Sauté pan or shallow pot
Ingredients
- 2 pounds unripe langka or young green jackfruit (about 3 cans) drained and sliced, if big; see note
- 8 ounces shell-on shrimp deveined; see note
- 8 ounces pork belly or shoulder sliced; see note
- 2 tablespoons julienned ginger
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon shrimp paste raw or sautéed
- 1½ to 2 (13.5-oz) cans coconut milk
- 2-4 green chilies adjust to taste
- Fish sauce, salt, and pepper adjust to taste
- Neutral oil for searing and sautéing
Instructions
- If using canned jackfruit, drain and rinse. Then, cut it into bite-sized pieces. If using fresh, take out the seeds and outer husk, then cut into bite-sized pieces.
- Season the shrimp with salt and pepper. Over high heat, quickly sear them in a bit of oil but don't fully cook them. Transfer them to a plate.
- In the same pan, add the pork and a little water. Cook over medium heat to brown and crisp the pork, allowing the fat to render out.Season with salt and add a bit more oil if needed. Once browned and crispy, push the pork to one side of the pan.
- Sauté the ginger until lightly browned. Add the garlic and onion, then sauté until softened. If you like some heat, add some sliced chilies at this point.
- Add the shrimp paste and sauté with the aromatics and pork.
- Add the langka and coconut milk, starting with 1½ cans, then stir everything together. Turn up the heat the heat and let it come to a boil. Add more coconut milk later as needed.
- Place the whole chilies on top and simmer until the langka is tender for 20-30 minutes. Covering is optional; if you prefer a thicker sauce, leave it uncovered to allow some liquid to evaporate.
- Season with fish sauce, salt, and pepper to your taste. If it appears too thick or dry, feel free to add more coconut milk or water.
- Add the shrimp back and cook everything together until the shrimp is cooked just right. Taste and adjust the seasoning if necessary, then turn off the heat.
Notes
- Unripe langka or young green jackfruit: This tropical fruit is fibrous with a meat-like texture. If fresh isn't available, frozen and canned unripe langka in brine are good substitutes.
- Proteins: I'm using shrimp and pork, but feel free to use tofu, chicken, dried fish, or smoked fish. Choose what suits your taste and dietary preferences.
MJ
How is canned langka?
Nora Reyes
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.