Kadyos, baboy, kag langka

Pigeon peas, pork hock and unripe jackfruit in a sour broth the peas turn purple.

Pork. Not vegetarian — contains fish sauce, pork.

Ingredients

• 300 g dried pigeon peas
• 1.2 kg pork hock, in pieces
• 500 g unripe jackfruit, in chunks
• 10 batwan fruit, halved
• 3 lemongrass stalks, bruised and knotted
• 1 onion, quartered
• 2.5 litres water
• 3 tablespoons fish sauce
• 4 siling labuyo
• 0.5 teaspoon black pepper

Method

1. THE PEAS COLOUR THE BROTH AND THAT IS CORRECT. Dried kadyos bleed a deep purple-brown as they soften, and by the end the whole pot is the colour of weak coffee. It is not a fault and it cannot be avoided by rinsing; a pale KBL means the peas have not cooked long enough.
2. Soak the pigeon peas overnight in cold water, then drain.
3. Blanch the pork hock 10 minutes in boiling water, drain and rinse the meat and the pot.
4. Pork, peas, onion, lemongrass and the 2.5 litres of water in. Simmer covered 1 hour 30 minutes.
5. Test the peas at this point. They should be soft enough to crush against the roof of your mouth. If not, they go another 20 minutes before anything else happens -- jackfruit and souring fruit added over hard peas means an hour of overcooked jackfruit.
6. Batwan in, 30 minutes. If batwan is impossible, 5 tablespoons of tamarind pulp at the same stage behaves similarly.
7. Jackfruit in, 20 minutes, until a knife goes in and the chunks still hold their shape.
8. Fish sauce, chillies and pepper at the end. Taste for sourness and press a couple of the batwan against the pot wall if it needs more.
9. Lemongrass out before serving. The pork should be falling off the bone and the broth should be slightly sticky from the hock.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes