In the Philippines, few dishes capture the spirit of resourcefulness and flavor quite like Ensalada nga Langka. This unassuming jackfruit salad, especially cherished in Iloilo, transforms humble ingredients into a dish that’s both comforting and vibrant. While its roots stretch across regions like Bicol and Cebu—where coconut milk and fresh produce dominate local kitchens—Iloilo has made it a staple, often served as a starter, side, or even a main dish.
The Heart of the Dish: Young Jackfruit
Unripe jackfruit, or langka, is the star here. When boiled and shredded, its fibrous texture resembles pulled pork, making it a favorite in vegetarian cooking. Locals often harvest the fruit from backyard trees, ensuring it’s both affordable and sustainable. The mild flavor acts like a blank slate, soaking up the tangy, creamy, or spicy notes of the dressing.
Flavors That Sing
The salad’s magic lies in its balance. Creamy coconut milk mellows the sharpness of vinegar or calamansi, while diced tomatoes, onions, and chilies add freshness and heat. Crunch comes from veggies like jicama or cucumber. In coastal areas, cooks might toss in dried fish or shrimp, while inland versions might feature bites of grilled pork. The result? A dish that’s light yet satisfying, with layers of flavor that keep you reaching for another bite.
Regional Twists
Though Iloilo’s version is iconic, the dish shifts slightly from town to town. In Bicol, known for spicy coconut-based dishes, Ensalada nga Langka might pack more chili. Cebu, influenced by its love of kinilaw (vinegar-marinated seafood), could lean into tangier dressings. Some families add hard-boiled eggs during fiestas, turning the salad into a celebratory side. No matter the variation, the core remains: jackfruit’s versatility shines.
More Than Just Food
This salad is a window into Ilonggo life. It’s a common sight at family gatherings, paired with hearty stews like KBL (a sour broth with pork and beans) or laswa (vegetable soup). Street vendors serve it as a quick, flavorful bite, and it’s even a popular pulutan (appetizer) alongside cold beer. For many, the dish evokes memories of shared meals and the rhythm of daily life—simple, nourishing, and deeply connected to the land.
Why You’ll Love It
Ensalada nga Langka isn’t just about taste; it’s about ingenuity. It turns an underrated ingredient into something memorable, proving that great food doesn’t need complexity. Visitors to Iloilo often leave craving its bright, creamy contrast, while locals take pride in a recipe passed down through generations. Whether you try it at a market stall or a home kitchen, this salad offers a genuine taste of the Philippines’ culinary soul.
Ilonggo Traveler 
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