Entree: Philippines – Visayas – KBL (Kadyos, Baboy, Langka) (Visayan sour stew of pigeon peas, pork, and young jackfruit)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) pork belly, cut into 1-inch (2.5 cm) cubes
- 1 cup (200 g) dried kadyos (pigeon peas), soaked overnight and drained
- 2 cups (300 g) young (green) jackfruit, shredded or sliced if using canned young jackfruit
- 1 medium (about 150 g) onion, chopped
- 4 cloves (about 12 g) garlic, minced
- 1 thumb (about 20 g) fresh ginger, sliced
- 3–4 pieces batuan (if available) or 3 tbsp (45 ml) tamarind paste
- 6 cups (1.4 L) water or pork stock
- 1 cup (150 g) gabi (taro) or 1 medium potato, peeled and cut into chunks
- 2 tbsp (30 ml) fish sauce (patis), plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 1–2 long green chilies (siling haba), whole or slit, optional
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped scallions or fresh cilantro for garnish

Instructions

1. In a large pot, heat vegetable oil over medium heat. Sauté chopped onion until translucent, about 3–4 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add pork belly cubes and brown lightly, about 5–7 minutes.
2. Pour in the soaked and drained kadyos and 6 cups (1.4 L) water or stock. Bring to a boil, skimming any foam, then reduce heat to a simmer. Add batuan pieces or tamarind paste and whole chilies if using. Simmer gently, partially covered, for about 45 minutes.
3. Add the shredded young jackfruit and gabi or potatoes. Continue to simmer, uncovered, until kadyos and pork are tender and the broth is slightly thickened, about 20–30 minutes more.
4. Season with fish sauce, and adjust sourness by adding more batuan pieces or a little extra tamarind paste if desired. Add salt and pepper to taste.
5. Remove batuan pieces if used. Ladle stew into bowls, garnish with chopped scallions or cilantro, and serve hot with steamed rice.