Discovering the Flavor of Home
My Favorite is Pork and Pigeon Pea Stew and I remember the first time I tried Pork and Pigeon Pea Stew. It was a chilly afternoon, and the scent of the stew wafted through my grandmother’s kitchen. As a child, I was always fascinated by how her cooking could make me feel warm and cozy even on the coldest days. The stew was simmering away, its rich aroma blending with the earthy scent of lemongrass and the tangy hint of tamarind. It was more than just a meal; it was a comforting hug from home.
A Lesson in Tradition
My grandmother taught me how to make this dish, and it became one of our special bonding moments. She showed me how to handle each ingredient with care, from the pork hocks to the unripe jackfruit. “The key is in the simmer,” she’d say, making sure the pork was tender and the pigeon peas were cooked just right. We’d chat about our family stories while waiting for the stew to come together. Each step felt like a connection to our past, and the flavors were a testament to our heritage.
Adding a Personal Touch
As I grew older, I began to experiment with the recipe, adding my own little twists. Sometimes, I’d substitute the sweet potato leaves with spinach or kale, depending on what I had on hand. I even played around with the tamarind mix to adjust the sourness, finding the perfect balance that suited my taste. It was a way for me to make the recipe my own wh
A Dish to Share
Now, whenever I make Pork and Pigeon Pea Stew, I always think of those special times in my grandmother’s kitchen. It’s a dish that brings people together, whether it’s for a comforting family dinner or a gathering of friends. Serving it with a side of steamed rice, I watch as others savor each bite, feeling the warmth and love that went into making it. It’s more than just food; it’s a piece of my heart and a reminder of the cherished moments spent with loved ones.
Table of Contents
Chef’s Notes- Pork and Pigeon Pea Stew
- Soak the dried pigeon peas overnight to ensure they cook evenly and become tender. If you’re short on time, you can use canned pigeon peas, but be sure to adjust the cooking time.
- The tamarind mix provides a tangy flavor that defines the stew. Start with 1 1/2 tablespoons and taste before adding more. Fresh tamarind or lemon juice can be used as alternatives if tamarind mix is unavailable.
- For the most tender pork hocks, simmer them gently over low heat. This slow cooking process allows the flavors to meld and the meat to become tender.
- Feel free to include additional vegetables such as eggplant or green beans to enhance the stew’s flavor and nutritional profile.
- This stew is traditionally served with steamed rice. For an added touch, garnish with fresh herbs like cilantro or green onions.
Pork and Pigeon Pea Stew
4
servings15
minutes1
hour10
minutes350
kcal1
hour25
minutesDive into the rich flavors of this Pork and Pigeon Pea Stew, a beloved Ilonggo dish that’s both hearty and nutritious. This stew combines tender pork hocks, protein-packed pigeon peas, and the unique taste of unripe jackfruit, all simmered to perfection with a tangy tamarind base. Perfect for a comforting meal that’s sure to impress your family and friends!
Ingredients
- Pork Hocks
1 1/2 lbs pork hocks, sliced into pieces
- Unripe Jackfruit
1 medium unripe jackfruit, peeled and chopped
- Pigeon Peas
1 cup dried pigeon peas (soaked overnight)
- Sweet Potato Leaves
2 cups fresh sweet potato leaves
- Souring Agent
1 1/2 tablespoons tamarind base mix or 5 pieces batuan
- Aromatics
3 to 5 stalks lemongrass, pounded
- Flavor Enhancer
1 beef or pork bouillon cube
- Liquid
6 cups water (divided)
- Seasoning
Salt and pepper to taste
Directions
- Add the soaked pigeon peas to the pot and cook for another 20-25 minutes until they are soft.
- Stir in the tamarind mix, salt, pepper, and chopped jackfruit. Let it cook for an additional 10 minutes.
- Add the sweet potato leaves to the pot. Cover and turn off the heat. Let it sit for a few minutes before serving.
Equipment
- chef’s knife
- cutting board
- stainless steel cookware set
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 15mg
FAQ- Pork and Pigeon Pea Stew
Can I use a different cut of pork instead of hocks?
Yes, you can substitute pork hocks with pork butt or pork belly. Both cuts will work well and provide a rich flavor.
What if I don’t have fresh sweet potato leaves?
You can use spinach or kale as alternatives. They will give a similar texture and nutritional boost to the stew.
How can I adjust the spiciness of the stew?
The recipe as written is not spicy, but if you prefer a bit of heat, you can add sliced chilies or a pinch of cayenne pepper.
Can I make this stew ahead of time?
Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. Reheat thoroughly before serving.
Is there a vegetarian version of this recipe?
Yes, you can omit the pork and use vegetable broth instead of water. Add extra vegetables like mushrooms and bell peppers to create a hearty, vegetarian stew.
