Ginataang Langka is a Young Jackfruit Curry cooked with pork belly pieces and/or prawns in coconut milk and chillies
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.
This is one of my favorite ulams!! And not for those who are on a no rice diet! LOL!
Yum. I love the idea that this is something your family is used to eating. Curry of all kinds is so good and I”ve seen, but never had a jack fruit. Keep up the good work.
I’ve never met a curry I didn’t like! And although I don’t often use coconut in my curry (I’m weird!), it’s so good. I’ve never had jackfruit — this looks so fun. Thanks so much.
Love jackfruit! Yummy dish!
Great recipe, I will definitely try! Jack fruits I can get anywhere in bali currently.
Looks very inviting! I so miss Filipino food!