Kadyos

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

1. Rinse the dried pigeon peas under cold water and soak them in water overnight. Drain before cooking.
2. In a large pot, heat the cooking oil over medium heat.
3. Add the pork belly pieces and cook until browned and crispy on all sides. Remove the pork from the pot and set aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent.
5. Add the chopped tomato to the pot and cook until softened, about 3-5 minutes.
6. Return the crispy pork belly to the pot and add the soaked pigeon peas.
7. Pour in 4 cups of water, followed by the fish sauce and vinegar. Season with salt and pepper to taste.
8. 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.
9. Taste and adjust the seasoning if necessary. If the stew becomes too thick, add a little more water.
10. Serve hot over steamed rice, and enjoy the comforting flavors of Kadyos.