From the recipe collection
KBL – Kadyos, Baboy, Langka
Ilonggo pork hock stew with kadyos beans, jackfruit and sour batuan.
- Prep time
- 20m
- Cook time
- 2–2.5h
- Yield
- 4–6
- Audio recipe
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Ingredients
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Method
- In a large pot, combine the pork hock pieces, soaked kadyos, lemongrass, onion, ginger and water. Bring to a boil, skim any scum, then reduce the heat.
- Simmer gently for 1.5–2 hours, or until the pork is tender and the pigeon peas are soft. Add more water if needed to keep everything submerged.
- Add the jackfruit cubes and the batuan pieces or sinigang mix. Simmer for 15–20 minutes until the jackfruit is tender.
- Add the green chillies and the leafy greens. Cook for 2–3 minutes until the greens are just wilted.
- Season the stew with fish sauce, salt and pepper, tasting and adjusting the sourness and saltiness as you like.
- Serve the KBL hot with rice, making sure each serving has pork, kadyos and jackfruit with plenty of broth.