Kadyos na Baboy Ingredients
- 1 pork pata (hocks), sliced
- 1/4 kilo unripe jack fruit, cut into large cubes
- 1 cup pigeon peas (kadyos)
- 5 pieces large sized batwan or 1 pack sinigang mix
- 2 bundled tanglad or lemongrass
- 1 medium sized onion
- 1 piece beef cube
- 6 cups of water (per batch)
- 3 pieces siling haba or red pepper
- salt and pepper to taste
Kadyos langka Cooking Instructions
- prepare kadyos by soaking it overnight
- pour water in a cooking pot (first batch) then add the pork, lemongrass and a little salt and.
- bring it to boil and simmer for 5 mins then throw away the liquid this will remove the bad odor from the pork skin
- next pour another 6 cups of water to the pot for 2nd batch, add the onions and let boil.
- add beef cube then on a low heat simmer for 40 to 45 mins until the pork is tender.
- once the pork is tender add the kadyos or pigeon peas then cook it for 20-25 mins. or until the peas are tender.
- then add batwan or sinigang mix, salt and pepper and langka or jack fruit.
- cover the cooking pot and cook for 15 mins until the jack fruit is cooked.
- add salt and season to taste
- serve and enjoy.
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