Kadyos, baboy, kag langka

Kadyos, Baboy, kag Langka is a popular Ilonggo dish from the Philippines. It is a soup-based dish that primarily consists of pigeon peas (kadyos), pork (baboy), and jackfruit (langka). The dish is known for its sour flavor, which is typically achieved through the use of batuan or tamarind.

Ingredients

The main ingredients of Kadyos, Baboy, kag Langka are pigeon peas, pork, and jackfruit. Pigeon peas, locally known as kadyos, are a type of legume that is commonly used in Ilonggo cuisine. The pork, or baboy, is usually used in the form of pork hocks or pork belly. The jackfruit, or langka, is used in its unripe form and adds a unique flavor to the dish.

Other ingredients used in the dish include batuan or tamarind for the souring agent, lemongrass, onion, garlic, ginger, and salt for seasoning. Some variations of the recipe may also include chili peppers for added spice.

Preparation

The preparation of Kadyos, Baboy, kag Langka involves several steps. First, the pigeon peas are boiled until soft. The pork is then added and cooked until tender. The jackfruit is added next, followed by the batuan or tamarind. The remaining ingredients are added last and the dish is simmered until all the flavors are well combined.

Cultural Significance

Kadyos, Baboy, kag Langka is a staple in Ilonggo cuisine and is often served during special occasions and festivals in the region. It is also commonly served in local restaurants and eateries, making it a well-known dish among locals and tourists alike.

See Also

• Ilonggo cuisine
• Philippine cuisine
• Pigeon peas
• Jackfruit