Ginataang Langka...My Style

Been wanting to cook ginataang kamansi but not sure how can i get Kamansi or seeded breadfruit. Kamansi looks like unripe jackfruit but is softer and mushier. Thought I saw it the Asian store near me, but it was jackfruit/langka and by the smell of it I knew its already ripe and will not be suitable to cook as ginataang langka. Well then , if I wont be able to find kamansi the unripe jackfruit/langka will surely do since I can not tell the difference when they are cooked anyway. So, I went on looking to the frozen vegetable area, and found unripe jackfruit/langka. Got two package thinking one will not be enough. Good, now the craving will be satisfied. . This dish match well with any fried fish, yummy! Even good with those fish fillet, just fry them per package instructions and you're good to go. It is however, optional if you want to add dried fish, they said it adds flavor to the dish. In my recipe, I used shrimp paste instead.

Ingredients:
2 package frozen unripe jackfruit
6 cloves garlic minced
1 medium sized onion sliced
1 lb sliced pork (boiled/cooked till tender)
1/2 tsp ground ginger or 1 thumb ginger sliced
2 tbsp shrimp paste
1 tbsp vegetable oil
3 cups coconut milk
1/2 to 3/4 cup water
1 long green pepper

In a pan, heat oil and saute garlic till golden brown then add
onion.

Add the pork and stir fry for 2-3 minutes.

Then, add the sliced unripe jackfruit and stir fry for 2-3 minutes.

Then, add 3 cups coconut milk. Cover and let it simmer for 8-10
minutes. Stir occasionally. If it's drying up, add some water.

When it's cooked and tender, add the long green pepper and stir.
Add  salt to taste.

Transfer to a plate and serve with your favorite fried fish! Enjoy.