Heat oil in a large pan over medium heat. Sauté ginger, onions, and garlic until fragrant.
If using pork belly, add the cubes and cook until slightly browned; if using shrimp, add them now and cook until they turn pink.
Add the sliced jackfruit, combine, and mix well.
Add water and mix well. Cover and cook until the jackfruit is almost tender, stirring occasionally.
Season with ground pepper and salt according to your taste.
Pour in the coconut cream and mix to completely coat the jackfruit.
Bring to a simmer and let it cook until the sauce thickens.
If using chillies for heat, add them at this stage.
If using spinach or kangkong leaves, add them in and cook for another 2-3 minutes until wilted.
Serve hot with steamed rice.
Ingredients
Directions
Heat oil in a large pan over medium heat. Sauté ginger, onions, and garlic until fragrant.
If using pork belly, add the cubes and cook until slightly browned; if using shrimp, add them now and cook until they turn pink.
Add the sliced jackfruit, combine, and mix well.
Add water and mix well. Cover and cook until the jackfruit is almost tender, stirring occasionally.
Season with ground pepper and salt according to your taste.
Pour in the coconut cream and mix to completely coat the jackfruit.
Bring to a simmer and let it cook until the sauce thickens.
If using chillies for heat, add them at this stage.
If using spinach or kangkong leaves, add them in and cook for another 2-3 minutes until wilted.
Serve hot with steamed rice.