Ginataang Langka (Jackfruit in Coconut Milk)

This recipe reminds me so much of home. "Langka" or Jackfruit is a very common fruit in the Philippines. The fruit and the seeds are used in a variety of desserts, most notably in "Halo-Halo" and "Guinataan". The whole unripe fruit (peeled of course) is used in savory viands like "Ginataang Langka" or Green Jackfruit simmered in coconut milk.

This side dish is very rich and creamy and is a perfect foil for fried pork or fried/grilled fish. Make sure that the unripe or green jackfruit is peeled when you buy it or peeling it means a lot of sticky sap on your hands, cutting board and clothes. My grandmother used to oil her hands, knife and cutting board when she cuts unripe jackfruit. This helps get rid of the sticky sap easily (the sap also causes an unremovable stain on clothes).

One easy way is to get canned unripe jackfruit. I found one in a foreigner food store in Geumhang (about 30 minutes away by bus). The canned green jackfruit cost about $3.50 and is from Thailand.

Recipe
1 can of green jackfruit or 2 cups of peeled, fresh unripe jackfruit
1 can coconut cream or 1 packet of coconut powder mixed with half cup of warm water
1 cup of coconut milk or 1 packet of coconut powder mixed with 1 cup of warm water
1 tbsp. oil
1/2 cup of cooked sliced pork
1/2 onion, sliced
1 smoked fish or dried fish, boned and flaked
1 green chili pepper
1 tbsp fish sauce

1. If the jackfruit is fresh, cut into bite-size pieces and cook in boiling water for 20 to 30 minutes until tender. If your using canned, just slice into 2 inch bite size pieces.

2. In a wok or deep pan, turn up the heat to medium and add the oil. Add the onions and saute until translucent. Add pork and stir for about 2 minutes.

3. Add the jackfruit to the pan plus the cup of coconut water. Let cook until it starts to simmer.

4. Add the flaked fish and fish sauce. You can substitute 1/2 tbsp of rock salt if you don't want to us the latter.

5. Add sliced green chili peppers to the pan and continue to simmer until it reduces to half the amount.

6. Add the coconut cream at the end and just let it simmer for a minute and then turn off the heat.

Serve hot with rice and your choice of pork or fish.