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Kadios Baboy Langka

A classic Ilonggo soup made with pork, black pigeon peas, and unripe jackfruit simmered in a tangy broth.

95 minMediumServes 6420 cal/serving

FilipinoSoupStovetopStandardHigh FiberHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeAlcohol-FreeCorn-Free

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

  1. 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.

  2. 2

    Bring to a boil over high heat, skimming off any foam that rises to the surface.

  3. 3

    Reduce heat to low, cover, and simmer for 45 minutes until meat and peas soften.

  4. 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.

  5. 5

    Add 2 tbsp fish sauce and 2 bunches trimmed sweet potato leaves, cooking for 2 minutes until leaves wilt.

Questions

How long does Kadios Baboy Langka keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Kadios Baboy Langka?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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