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Kadyos
Kadyos is a beloved traditional Filipino dish that brings together the earthy flavors of pigeon peas and the savory richness of pork belly. This hearty stew is not just a meal; it’s a comforting hug for your soul, often enjoyed during family gatherings and special occasions in the Visayas region of the Philippines. The combination of vinegar and fish sauce adds a delightful tang that perfectly complements the sweetness of the tomatoes and the umami of the pork. Serve it hot over steamed rice for a truly satisfying experience.
Ingredients
- Cooking oil
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
- Water
- 4 cups
- Vinegar
- 2 tablespoons
- Fish sauce
- 1 tablespoon
- Tomato
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Onion
- 1 medium, chopped
- Pork belly
- 1 pound, cut into bite-sized pieces
- Dried pigeon peas
- 1 cup, soaked overnight
Instructions
- Rinse the dried pigeon peas under cold water and soak them in water overnight. Drain before cooking.
- In a large pot, heat the cooking oil over medium heat.
- Add the pork belly pieces and cook until browned and crispy on all sides. Remove the pork from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent.
- Add the chopped tomato to the pot and cook until softened, about 3-5 minutes.
- Return the crispy pork belly to the pot and add the soaked pigeon peas.
- Pour in 4 cups of water, followed by the fish sauce and vinegar. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the pigeon peas are tender and the flavors are well combined.
- Taste and adjust the seasoning if necessary. If the stew becomes too thick, add a little more water.
- Serve hot over steamed rice, and enjoy the comforting flavors of Kadyos.
Tips
- For an added kick, include a few slices of chili peppers when sautéing the onion and garlic.
- If you're looking for a vegetarian version, substitute the pork with mushrooms or tofu for a different yet satisfying take on this dish.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 1 hour Calories: 450 Fat: 25g Carbs: 30g Protein: 25g Sodium: 600mg Sugar: 5g
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