Ciento Quince

Ingredients for Ciento Quince

• 2 cans young jackfruit (565 g each), sliced
• 200 g wild pork belly, cubed
• 250 g shrimps
• 3 large mud crabs
• 12 green-lipped mussels
• 800 ml coconut milk
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1/2 thumb-size ginger, sliced
• 10 finger chillies, chopped
• 3 bird's eye chillies, chopped
• Fish sauce
• Freshly ground black pepper
• Oil

How to cook Ciento Quince

1. 1.Heat oil in a wok and sauté garlic, onion, finger chillies, and ginger until fragrant.
2. 2.Add pork and stir-fry until browned on all sides.
3. 3.Pour in 600 ml coconut milk, bring to a boil, and simmer for 5 minutes.
4. 4.Add jackfruit and simmer for 30 minutes, until the liquid is nearly dry.
5. 5.Add crabs, shrimps, mussels, bird's eye chillies, and remaining coconut milk; bring back to a boil and simmer 15 minutes.
6. 6.Season with fish sauce and black pepper, then serve.