Because here in the US particularly in my state I can't find an unripe jackfruit. But thankfully there is an available unripe jackfruit in can. This is my first time to cook this dish here in the US but in the Philippines I cooked this often at least once a week. And we all know most especially to Filipinos this dish is really good with dried fish but it's fall and it will stink the whole house if I fry some dried fish. Instead of the dried fish I used the belly pork, which sounds more yummy right?
I cut in big cubes the pork belly.
One can is not enough for me! But because it's is my first time I only bought one can
so that is what I used. One can of unripe jackfruit.
then I prepare garlic, onions and tomatoes.
I pan fry the pork belly until golden brown, set aside.
I prepare my glass pyrex pan. Put a little oil, sautee the onions, then garlic, when it is translucent put the unripe jackfruit. Stir and then pour the coconut milk. Mix the pork belly. Let it boil until tender.
When the pork belly is tender you an add the tomato. Put the heat to low and cover. Season to taste. It is done! Serve with hot rice!
So is my unripe jackfruit with coconut milk or tinonoang langka is done!
a can of unripe jackfruit
a can of coconut mill
salt Linking this to YUMMY SUNDAY