350 g pork liempo, cut into serving portions 350 g unripe langka, sliced into 1/2 cm thick pieces 1 pc medium onion, sliced 1 cup white kadyos or buto ng sitaw, soaked in water for 20 minutes then drained 1 can (227 g) Tomato Sauce 1 pc siling haba
2 cups kangkong, leaves and tender stalks only
COMBINE all ingredients except kangkong in a casserole. Add 5 cups water, 1-1/4 tsp iodized fine salt (or 1-1/4 tbsp iodized rock salt) and 1/4 tsp peppercorn. Simmer until pork is tender. ADD kangkong. Simmer for another 5 minutes or until kangkong is cooked.
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