Kadyos Baboy Langka is a Filipino dish that combines pigeon peas, pork, and jackfruit in a savory coconut milk-based stew. Here's a simple recipe for you to try:
Ingredients:
1 cup pigeon peas (kadyos), soaked overnight and drained
300g pork belly, sliced into cubes
1 cup young jackfruit (langka), sliced
1 onion, finely chopped
4 cloves garlic, minced
2 cups coconut milk
1 cup water
2 tablespoons fish sauce
Salt and pepper to taste
2 tablespoons cooking oil
Chili peppers (optional, for added spice)
Green onions, chopped (for garnish)
Instructions:
In a large pot, heat cooking oil over medium heat. Sauté garlic and onions until fragrant.
Add the pork cubes and cook until browned on all sides.
Pour in the coconut milk and water. Bring the mixture to a boil.
Add the soaked pigeon peas (kadyos) to the pot. Reduce the heat to low, cover, and simmer until the peas are tender. This may take about 45 minutes to 1 hour.
Once the pigeon peas are tender, add the sliced young jackfruit (langka) to the pot.
Season the stew with fish sauce, salt, and pepper. Adjust the seasoning according to your taste preference.
Optional: If you like a bit of heat, you can add chili peppers to the stew for some spice.
Continue simmering until the jackfruit is tender and the flavors have melded. The stew should have a thick consistency.
Garnish with chopped green onions before serving.
Serve Kadyos Baboy Langka with steamed rice. Enjoy the delicious combination of flavors in this unique Filipino dish.
Feel free to adjust the ingredients and seasoning based on your preferences. This dish is perfect for those who enjoy the rich and comforting flavors of Filipino stews.