Ginataang Langka (Filipino Jackfruit in Coconut Milk)
Ginataang Langka: A comforting Filipino dish featuring tender young jackfruit simmered in creamy coconut sauce with aromatic ginger, garlic, and a hint of tangy calamansi juice. Perfectly balanced flavors and textures make it a plant-based staple in Filipino cuisine, with textures that rival that of pulled pork!
Servings: 3 cups
Calories: 368kcal
Cost: $6
Equipment
Ingredients
- 20 oz. young green jackfruit drained and squeezed
- 5 teaspoons olive oil
- 1 cup onion diced
- 1 teaspoon fresh ginger grated
- 1 tablespoon garlic minced
- 3 green chilies sliced (or 1 tablespoon jalapeño, minced))
- 1 tablespoon palm sugar coconut sugar, or brown sugar
- 1 tablespoon calamansi juice or lime juice
- 1 cup unsalted vegetable stock
- 1 cup coconut milk
- ¾ teaspoon salt or to taste
To Garnish:
- Sliced Green Chilies
- Cilantro leaves
- Thinly sliced scallions or chives
Instructions
- Squeeze the drained jackfruit in a colander or wire mesh strainer to break up the pieces and get rid of extra liquid.
- Heat olive oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the drained jackfruit and cook for 8-9 minutes, flipping the pieces around occasionally, until browned on all sides.
- Add the diced onion to the skillet and sauté for 4 minutes until translucent.
- Stir in the grated ginger, minced garlic, and green chilies, sautéing for an additional 2 minutes until fragrant.
- Add the sugar, calamansi (or lime) juice, vegetable broth (if you can’t get unsalted broth, make sure to decrease the amount of salt you add), and coconut cream. Lower the heat to low, and simmer for 8 minutes to tenderize the jackfruit.
- Transfer to an attractive serving dish and optionally garnish with sliced green chilies, cilantro leaves, and thinly sliced scallions or chives before serving.
Notes
✊ Drain and Squeeze Jackfruit:
Drain and squeeze out as much water from the canned jackfruit as possible to help it brown well. Be gentle, so that you keep the bite-sized chunks intact.
🍳 Brown the Jackfruit:
Don't rush the browning. Cook the jackfruit over medium-high heat for eight to nine minutes until it's well-browned on all sides for the best texture.
🌶️ Adjust the Heat:
This recipe has a kick. I mean, it’s nothing crazy, but if you hate spice with all of your heart, cut back on the chilies (or even leave them out entirely) to suit your taste.
Nutrition
Calories: 368kcal | Carbohydrates: 58g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 623mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 3mg