Kadios Baboy Langka
A classic Ilonggo soup made with pork, black pigeon peas, and unripe jackfruit simmered in a tangy broth.
Ingredients
- 2 lbs pork shank or belly, cubed
- 1 cup dried black pigeon peas, soaked
- 2 cans unripe green jackfruit, sliced
- 1/4 cup batwan paste or tamarind base
- 1 yellow onion, diced
- 2 tbsp fish sauce
- 2 bunches sweet potato leaves, trimmed
- 8 cups water
Instructions
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1
In a large pot, combine 2 lbs cubed pork shank or belly, 1 cup soaked dried black pigeon peas, 1 diced yellow onion, and 8 cups water.
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2
Bring to a boil over high heat, skimming off any foam that rises to the surface.
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3
Reduce heat to low, cover, and simmer for 45 minutes until meat and peas soften.
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4
Stir in 2 cans sliced unripe green jackfruit and 1/4 cup batwan paste or tamarind base, simmering uncovered for 15 minutes until jackfruit is tender and pork reaches an internal temperature of 145F.
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5
Add 2 tbsp fish sauce and 2 bunches trimmed sweet potato leaves, cooking for 2 minutes until leaves wilt.