by Bobby Mayor
2 pounds pork, chopped in chunks
2 cups kadyos (black peas)
1 large can langka (jackfruit), chopped in chunks
Oil for sautéing
4 cloves garlic, crushed
1 medium onion, sliced
Salt to taste
Batwan or ½ package Mama Sita’s sinigang na sampalok mix (dissolved in 2 tablespoons
water)
Kangkong leaves/ Kamote tops (optional)
Boil kadyos and pork until tender, add langka and simmer for 5 minutes.
Sauté garlic and onion in some oil. Add to the meat.
Add salt and sinigang na sampaloc to taste.
Lastly, add kamote tops, cover and simmer for 2 minutes.
Chef’s Notes:
The guests in this episode roughly followed recipes and most of the ingredients were estimated while cooking.
2 pounds pork, chopped in chunks
2 cups kadyos (black peas)
1 large can langka (jackfruit), chopped in chunks
Oil for sautéing
4 cloves garlic, crushed
1 medium onion, sliced
Salt to taste
Batwan or ½ package Mama Sita’s sinigang na sampalok mix (dissolved in 2 tablespoons
water)
Kangkong leaves/ Kamote tops (optional)
Boil kadyos and pork until tender, add langka and simmer for 5 minutes.
Sauté garlic and onion in some oil. Add to the meat.
Add salt and sinigang na sampaloc to taste.
Lastly, add kamote tops, cover and simmer for 2 minutes.
Chef’s Notes:
The guests in this episode roughly followed recipes and most of the ingredients were estimated while cooking.
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