Ginataang Langka (Young Jackfruit in Coconut Milk)

Method

1. In a pan, brown the pork belly, if using, in a little oil until some fat has rendered. If using dried fish instead, you can add it later with the jackfruit.
2. Add the onion, garlic and ginger and sauté until fragrant.
3. Stir in the jackfruit (and dried fish, if using) and season with fish sauce.
4. Pour in the coconut milk and add the green chilies. Simmer for 15–20 minutes, or until the jackfruit is tender.
5. Add the coconut cream and continue to simmer for a few more minutes until the sauce is rich and slightly oily.
6. Taste and adjust seasoning with more fish sauce, salt and pepper as needed.