Cherry & Dennis Helper Habitat

Filipino Kadyos Baboy Langka

菲律賓木豆豬肉菠蘿蜜湯

Filipino Kadyos Baboy Langka — finished dish

Total time: 605 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

Pigeon peas, pork hock and green jackfruit simmer with batuan into the tangy Visayan soup KBL.

01

Ingredients

Main ingredients

1.2 kg pork hock
250 g dried pigeon peas
500 g green jackfruit
80 g batuan fruit

KBL seasoning

2 tbsp fish sauce
30 g ginger
2.5 L water

Filipino Kadyos Baboy Langka — ingredients

02

Tools

cutting board
knife
large bowl
covered refrigerator container
refrigerator
heavy pot
wooden spoon
measuring cup
food thermometer

Filipino Kadyos Baboy Langka — tools

03

Steps

Filipino Kadyos Baboy Langka — Wash the pigeon peas and soak them in ample cold water in the refrigerator for eight hours

Step 1

Wash the pigeon peas and soak them in ample cold water in the refrigerator for eight hours

Wash the pigeon peas and soak them in ample cold water in the refrigerator for eight hours.

Filipino Kadyos Baboy Langka — Scrape the pork hock skin clean, cut into pieces and rinse

Step 2

Scrape the pork hock skin clean, cut into pieces and rinse

Scrape the pork hock skin clean, cut into pieces and rinse.

Filipino Kadyos Baboy Langka — Blanch the hock from cold water for five minutes and rinse

Step 3

Blanch the hock from cold water for five minutes and rinse

Blanch the hock from cold water for five minutes and rinse.

Filipino Kadyos Baboy Langka — Cut green jackfruit into bite-size pieces and hold in water

Step 4

Cut green jackfruit into bite-size pieces and hold in water

Cut green jackfruit into bite-size pieces and hold in water.

Filipino Kadyos Baboy Langka — Lightly crush the batuan fruit and slice the ginger

Step 5

Lightly crush the batuan fruit and slice the ginger

Lightly crush the batuan fruit and slice the ginger.

Filipino Kadyos Baboy Langka — Bring hock, ginger and 2

Step 6

Bring hock, ginger and 2

Bring hock, ginger and 2.5 litres water to a boil.

Filipino Kadyos Baboy Langka — Skim and simmer gently for forty-five minutes

Step 7

Skim and simmer gently for forty-five minutes

Skim and simmer gently for forty-five minutes.

Filipino Kadyos Baboy Langka — Add drained peas and simmer thirty minutes until softening

Step 8

Add drained peas and simmer thirty minutes until softening

Add drained peas and simmer thirty minutes until softening.

Filipino Kadyos Baboy Langka — Add jackfruit and cook fifteen minutes until fork-tender

Step 9

Add jackfruit and cook fifteen minutes until fork-tender

Add jackfruit and cook fifteen minutes until fork-tender.

Filipino Kadyos Baboy Langka — Add batuan and fish sauce gradually, tasting each time

Step 10

Add batuan and fish sauce gradually, tasting each time

Add batuan and fish sauce gradually, tasting each time.

Filipino Kadyos Baboy Langka — Confirm hock reaches 74°C near the bone and pulls apart easily

Step 11

Confirm hock reaches 74°C near the bone and pulls apart easily

Confirm hock reaches 74°C near the bone and pulls apart easily.

Filipino Kadyos Baboy Langka — Skim excess fat and serve peas, hock, jackfruit and tangy broth

Step 12

Skim excess fat and serve peas, hock, jackfruit and tangy broth

Skim excess fat and serve peas, hock, jackfruit and tangy broth.

Common mistakes

Unsoaked peas stay hard and undercooked hock gives thin broth.

Tips

Add batuan gradually and taste for acidity.