My mom was from a province in the Philippines where they used coconut milk and chillies in every dish they make like Bicol Express, Laing and Ginataang Kalabasa to name some. Those ingredients is what the Bicol cuisine is famous for, fiery hot and creamy. This dish is no different, it uses the same ingredients to flavour young / unripen jackfruit.
Not sure if you had used this ingredient or even tried jackfruit at all. But for those who want to know, jackfruit is a big thorny fruit with green skin and yellow fleshy sweet fruit, in fact it is the second largest tree-born fruit after coco de mer (a very rare palm fruit). This fruit can reach up to 36kg, 36 inches long and 20 inches wide. A common ingredient used in South East Asian cuisines which can be consumed as a vegetable during its younger stage and as a fruit when ripe, the flesh is starchy, fibrous and is a good source of dietary fibre. The seeds can also be consumed where it can be boiled or baked which closely resembles the texture of any beans.
A unique and unknown recipe outside of Asia that deserves to be shared, a really hot and creamy curry that is really good with freshly cooked rice.
- 300 g young jackfruit, sliced
- 150 g pork belly, cubed
- 150 g shrimps
- 1 large onion, chopped
- 6 garlic cloves, minced
- ½ thumb size ginger, sliced
- 8 pcs finger chillies
- 3 cups coconut milk
- fish sauce
- freshly ground black pepper
- crispy fried shallots
- In a wok add oil then sauté garlic, onions, chillies and ginger.
- Add pork and stir fry until brown on all sides.
- Add 2 cups coconut milk and bring to a boil, simmer for 5 minutes.
- Add the jackfruit then continue to simmer for 15 minutes or until liquid dries up.
- Add the remaining coconut milk and shrimps simmer for 5 more minutes
- Season with fish sauce and freshly ground black pepper then serve garnished with fried shallots.