Ginataang Langka

Young jackfruit cooked with pork and shrimp in a creamy coconut milk sauce.

Course Main Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 243kcal

Cost $14-$16

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.

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.