Ginataang Langka Recipes

GINATAANG LANGKA

Steps:

• Season the pork belly with salt and then massage the meat. Let it sit for 5 minutes.
• Put the pork belly in a pan (no oil) and sear using high heat until light brown. Wait until the oil is rendered from the fat.
• Remove the meat from the pan and set aside. Reduce the oil from the pan.
• Sauté the onions, garlic and ginger for a few minutes. Add the tomatoes and continue sautéing. Gently press to crush them. Lastly, add the fresh shrimp paste and sauté for a few minutes.
• Add the chopped langka and sauté a bit. Pour the thin coconut milk or water. Cover the pan and let it simmer for 15 to 20 minutes using low medium heat or until the jackfruit is soft and tender.
• When the jackfruit is tender, turn the heat to low. Pour the thick coconut milk and add the seared pork belly. Season with pepper and stir a bit. Simmer for a few minutes until the sauce has been reduced and becomes thicker. Stir occasionally.
• Season with fish sauce. Add the whole green chilies. Stir a bit to infuse flavors.
• Transfer the ginataang langka to a serving dish and serve with hot steaming rice! Enjoy!

GINATAANG LANGKA (GREEN JACKFRUIT IN COCONUT MILK)

Steps:

• Heat oil in a large skillet or wok. Add the garlic and saute until fragrant. Add the onion, ginger, jalapeno, and ginger, and saute until the onions have softened.
• Add bagoong and stir to combine. Add coconut milk and bring to the boil, then add jackfruit and stir to combine. Add salt and pepper to taste. Reduce heat and simmer until liquid is reduced and thick. Taste and adjust seasoning.
• Add shrimp and stir to combine. Simmer only a few minutes more, until shrimp is heated through.
• Serve! Goes really well with rice to soak up all the delicious sauce.
• * NOTES * You can use 1-2 inches of ginger, depending how much you like ginger. If you don't like big pieces of ginger, you can grate or microplane it. * I listed 1 jalapeno because that's easy to get, and gives a mild hotness. If you prefer, use 2-3 Thai bird chiles; you can leave them whole, or deseed and chop finely. If you leave them whole, get green ones so people can see them! * Bagoong is a Filipino shrimp paste, that comes in jars. Buy "bagoong guisado", regular, not hot. Use 1-2 Tbsp, according to taste. If you can't find bagoong, use fish sauce, or even a shrimp bouillon cube. * I use regular coconut milk. I don't know if light might separate. * Be sure to get the green jackfruit in brine, not the ripe jackfruit in syrup. The green jackfruit cans I bought were 20 oz undrained, 10 oz drained. You can eat everything in the can. I cut into smaller pieces. * I used peeled and deveined shrimp, size 25-30#. * Instead of shrimp you can use pork. Use 1/2 lb, cut into small pieces, and add after the onions. * Season gently with salt and pepper -- the bagoong is salty and the chile will add spiciness. *.