Ginataang Langka Recipe

Ginataang Langka Recipe ( or Jackfruit stewed in savory coconut sauce ) is one of the more popular coconut milk Filipino recipes made of fresh jackfruit, pork belly chunks for some meatiness, salt, pepper, ginger garlic, onion, tomatoes, pork broth cube, coconut milk, coconut cream, fish sauce, green and red chillies. This ginataang langka recipe with coconut milk is best served warm with a side of freshly cooked white rice. Check out more ways to enjoy this dish by adding or removing some ingredients, and more in the article below. One of the best ginataang langka recipes you’ll find! We hope you give this a try.

Ginataang Langka Recipe :

Ingredients

• 1 & ½ kilo fresh langka / jackfruit ( chopped )
• 400 grams pork belly chunks
• Salt and pepper to taste
• Ginger ( sliced )
• 6 cloves garlic ( minced )
• 1 medium onion ( sliced )
• 4 medium tomatoes ( chopped )
• 1 piece pork broth cube
• 2 cups coconut milk
• 2 cups coconut cream
• Fish sauce to taste
• 5 – 6  green chillies
• Red chillies ( optional )

Steps:

1. In a pan, sear the pork chunks in high heat until light brown and most of the fats have rendered. Sprinkle in salt and pepper to taste. Then add in the ginger, garlic, and onion, saute until aromatic.
2. Add in tomatoes and cook until soft. Then place in the fresh jackfruit. Saute for a bit and add salt and pepper to taste. Place in the broth cube and coconut milk, give it a good stir.
3. Cover and simmer at medium-low heat for 15 – 20 minutes, or until the jackfruit is tender. Once tender, turn the heat to low and add the green chillies and coconut cream. Simmer until the sauce thickens.
4. Add as much red chillies as you like for more heat. Give it a taste and add fish sauce for more saltiness and umami. Simmer together before serving.

How to cook Ginataang Langka recipe

In Tagalog “Pano lutuin ang Ginataang Langka ?” a comforting sauce-y coconut based dish that is best suited for days you want something warm and spicy on colder months or during the rainy season. It can even cheer you up by awakening your senses due to how spicy it can be!

To make this Ginataang Langka recipe Bicol style, first render the pork fats by searing the chunks at high heat until these have browned or have slightly charred. Sprinkle in salt and pepper then add in the aromatics such as ginger, garlic, and onion. Saute these until aromatic. Then add in chopped tomatoes, cooking them together until the tomatoes are easy to crush. Place in the chopped jackfruit, saute for a bit before adding in more salt and pepper, a pork broth cube, and coconut milk. Give this a good stir before covering and simmering for a few minutes until the jackfruit feels more tender and soft. Bring the heat to low and add green chillies and coconut cream for that added nutty and subtle sweet and spicy flavor. Simmer until the sauce is slightly thick. You can also choose to add red chillies, as much as you like to pack more heat into the dish. Give this a taste and add some fish sauce for added saltiness and umami flavor. Simmer altogether just to meld the flavors together before serving. Don’t forget to add some rice on the side!

Questions : 

• Ginataang Langka recipe using canned jackfruit

For those who cannot find fresh jackfruit, you can also use canned jackfruit. All you need to do is strain and give this a good wash under running water then straining one again or squeezing these with a cheesecloth or kitchen towel to keep this dry. Do also note to check the canned langka ingredients if there is salt added/ that would mean you might not need to add as much salt, and just add fish sauce instead.

• Try combining this with other Filipino dishes like : 
  • Humbang Langka – is the combination of Pork Humba and the base-coconut milk and or cream, chillies, and jackfruit into the Pork Humba recipe in the end. Like a creamy pork humba. Depending on how ‘watery’ you want this to be, use just half a cup of coconut milk and or coconut cream with the amount of chillies you’d like to add. Simmer everything together until the jackfruit is tender.
  • Ensaladang Langka sa Gata – directly translates into “Jackfruit Salad”. This sold appetizer, sometimes used as a side dish to fried food is made by cooking the jackfruit in boiling water until soft, drain, then mixing these with the usual ensalada ingredients and coconut milk with or without the chillies. Place this in an airtight container in the fridge before serving.

• Additional ingredients to try : 
  • You can choose to remove the pork chunks as stated in the recipe below or add these together with other ingredients.
  • For topping just to add a bit of crunch, stir fry dilis (anchovy) to top over the recipe and make “Ginataang Langka recipe with Dilis“. You can also find many who add dilis into the dish, sauteing these with the aromatics before adding in the jackfruit.
  • For a simple pop of color or those who love corn, try making “Ginataang Mais with langka recipe“
  • Another ginataang gulay na langka recipe or vegetarian ginataang langka recipe would be “Ginataang Monggo Langka Recipe” ( or called “Ginataang Langka with Monggo Recipe” ) which uses mung beans. To make this, cook the monggo separately-boiling in another pot of water as these may take longer than cooking the jackfruit. Once soft and slightly easy to crush, strain and add this in the langka mixture.
  • Ginataang Langka with Tinapa – Tinapa is a smoked fish, and have a very salty taste and with a bit of a tough texture. Almost like it’s fermented. These are cooked in by frying then shredding or simply shredding then cooking this in with the langka. You might need to omit any of the salt and fish sauce in the ingredients list as these can be enough to add umami and saltiness into the dish. If you do find this a bit too salty, add more milk and some sugar.

Ginataang Langka Recipe

Recipe rating: N/A

Course: MainCuisine: Filipino

Makes

6

servings

Ingredients

• 1 & ½ kilo fresh langka / jackfruit ( chopped )

• 400 grams pork belly chunks

• Salt and pepper to taste

• Ginger ( sliced )

• 6 cloves garlic ( minced )

• 1 medium onion ( sliced )

• 4 medium tomatoes ( chopped )

• 1 piece pork broth cube

• 2 cups coconut milk

• 2 cups coconut cream

• Fish sauce to taste

• 5 – 6 green chillies

• Red chillies ( optional )

Directions

• In a pan, sear the pork chunks in high heat until light brown and most of the fats have rendered. Sprinkle in salt and pepper to taste. Then add in the ginger, garlic, and onion, saute until aromatic.
• Add in tomatoes and cook until soft. Then place in the fresh jackfruit. Saute for a bit and add salt and pepper to taste. Place in the broth cube and coconut milk, give it a good stir.
• Cover and simmer at medium-low heat for 15 – 20 minutes, or until the jackfruit is tender. Once tender, turn the heat to low and add the green chillies and coconut cream. Simmer until the sauce thickens.
• Add as much red chillies as you like for more heat. Give it a taste and add fish sauce for more saltiness and umami. Simmer together before serving.

Other Yummy Ginataang ( coconut-based ) Recipes!

• Ginataang Puso ng Saging sa Tulingan ( Coconut steamed Banana Heart and Mackerel Tuna )
• Ginataang Papaya at Manok ( Chicken and Green Papaya stewed in savory coconut sauce )
• Ginataang Hipon ( coconut stewed shrimp ) adding some jackfruit  will turn this into a “Ginataang Langka recipe with Shrimp” dish.
• Ginataang Alimasag ( coconut stewed crab ) if you add jackfruit into this dish it’ll be a “Ginataang Langka with Crab” ( in Filipino a “Ginataang Langka with Alimasag”) recipe.
• Ginataang Tilapia with Malunggay ( Coconut stewed Tilapia with Malunggay/horseradish )
• On the sweeter side, try this popular sweet corn and rice porridge “ GInataang Mais ”
• Or try this delicious halo-halo made better with some sweet coconut sauce “ Ginataang Halo-halo”

Ginataang Langka Resipi: (Tagalog version)

Mga Sangkap :

• 1 & ½ kilo langka ( hiniwa ng malalki )
• 400 gramo pork belly chunks
• Asin at paminta panlasa
• Luya ( hiniwa )
• 6 butil ng bawang ( tinadtad )
• 1 sibuyas ( hiniwa )
• 4 kamatis ( hiniwa ng maliliit )
• 1 piraso pork broth cube
• 2 tasa coconut milk
• 2 tasa coconut cream
• Patis panlasa
• 5 – 6  berdeng sili
• Pulang sili ( opsyonal )

Paano Lutuin :

1. Sa kawali, lutuin ang mga baboy sa mataas na init hanggang mag kayumanggi at lumabas ang mga ‘katas’ o mantika nito. Haluan ng asin at paminta. Pagkatapos lutuin kasama ng luya, bawang, at sibuyas hanggang mabango.
2. Ihalo ang mga kamatis at lutuin hanggang lumambot. Isama dito ang langka lutuin ng konti bago haluan ng asin, at paminta. Ilagay dito ang broth cube at coconut milk, haluin ng mabuti.
3. Takpan at pakuluin sa katamtamang init ng 15 – 20 minuto o hanggang lumambot ang mga langka. Pag lumambot na ang mga ito, ilagay sa mababanginit at haluan ng mga berdeng sili at coconut cream. Pakuluan hanggang kumapal ang sarsa.
4. Haluan ng mga pulang sili kung gusto mong mas umanghang ito. Tikman at lagyan ng patis kung kulang ito sa alat at umami na lasa. Haluin at pakuluan muli ng konti bago ihanda.