Customer Service and Sales Support Leadership Recipe Book

Kadyos Baboy Langka Amy Pena, Advising Supervisor, Philippines

Step 4: Add langka or green jack fruit to the pot and continue to simmer for about 10 minutes. Step 5: Season with tamarind soup base mix and ground pepper. Add salt if needed. Step 6: Remove pot from heat, transfer in a serving bowl and serve hot with steam rice PREP TIME: 30 minutes

INGREDIENTS  1 cup kadyos or pigeon peas

 2 cups chopped langka or green jack fruit  2 stem lemon grass or tanglad, cut into 3  1 large onion, chopped  1 lb pork with fat or pork ribs (any cut will do)  2-3 tbsp tamarind soup base mix (sinigang)  Salt and ground black pepper to taste  Water DIRECTIONS Step 1: Soak kadyos in water for few hours or overnight before cooking. Step 2: Rinse, drain water and place in a deep pot. Add 10 cups of water and bring into a boil for about 30 minutes. Step 3: Add pork slices, lemon grass and onion to the pot. Simmer for an hour or until pork and kadyos are tender. Add more water if needed.

ADDITIONAL TIME: 45 minutes TOTAL TIME: 1 hour 15 minutes

KBL or Kadyos Baboy Langka is an original Filipino Ilonggo recipe. This recipe is made with kadyos, also known as pigeon peas, baboy or pork that is usually with fat, green langka or jack fruit and soured with batwan or batuan.