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I enjoyed having Ginataang Langka with Pork for lunch. The combination of flavors was really good and the spice from the chili pepper made it even better. There is no other way to eat this but with warm steamed white rice. I suggest that you control your rice intake because this yummy spicy dish can make you eat without you consciously noticing.
I am thankful that there are canned unripe jackfruits nowadays in the Asian groceries and Filipino stores. Just like canned coconut milk, both of them come-in handy anytime you need them.
Ginataang Langka with Pork is best if the pork is as tender as it can be. Simmering the pork in coconut milk for several minutes can do this. Do not be afraid to add a cup or more of water to the coconut milk if you think that the pork is not tender enough. The water will eventually evaporate and you will still get that thick creamy coconut sauce.
I indicated in the recipe below that the chili pepper is an optional ingredient. Please do not be obliged to add the peppers if you are not able to handle spicy foods. Ginataang Langka with pork will still be delicious even without it.
Try this Ginataang Langka with Pork Recipe. Enjoy!
- 20 oz. unripe jackfruit chopped
- 10 oz. pork cubed
- 2 cups coconut milk
- 4 pieces chili pepper chopped (optional)
- 1 medium onion sliced
- 1 teaspoon minced garlic
- 1 tablespoon fish sauce
- 1/4 teaspoon ground black pepper
- 2 tablespoons cooking oil
- Heat the cooking oil in a pan.
- Once the oil becomes hot, sauté the onion and garlic.
- Add the pork. Cook until medium brown.
- Pour the coconut milk in the pan. Let boil. Cover and simmer for 20 minutes. Add water if needed.
- Add the ground black pepper, chili, and fish sauce. Stir.
- Add the jackfruit. Stir and cook for 5 to 7 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!