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

1 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.


2 ADD kangkong. Simmer for another 5 minutes or until kangkong is cooked.

Serves 6
Rich in Vitamin B1 – prevents beriberi.