Kadyos Baboy Langka
Basic Ingredients:
- 1 Pork Pata (Hocks), sliced
- 1 /4 kilo unripe jack fruit, cut into large cubes
- 1 cup pigeon peas (kadyos)
- 5 pieces large sized Batwan or 1 pack sinigang mix
- 2 bundled tanglad or lemongrass
- 1 medium sized Onion
- 1 piece beef cube
- 6 cups of water (per batch)
- 3 pieces Siling haba or Red Pepper
- salt and pepper to taste
Cooking Methods:
- Prepare Kadyos by soaking it overnight.
- Pour water in a cooking pot (first batch) then add the Pork, Lemongrass and a little salt and.
- Bring to a boil and simmer for 5 minutes then throw away the liquid this will remove the bad odor from the pork skin.
- Next Pour another 6 cups of water to the pot for second batch, add the onions and let boil.
- Add beef cube then on a low heat simmer for 40 to 45 minutes until the pork is tender.
- Once the pork is tender add the Kadyos or pigeon peas then cook it for 20 to 25 minutes or until the peas are tender.
- Then add Batwan or sinigang mix, salt, pepper, and Langka or jack fruit.
- Cover the cooking pot and cook for 15 minutes until the jackfruit is cooked.
- Add salt and season to taste.
- Serve and enjoy!
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