Mais Baboy at Langka or MBL

Mais Baboy at Langka or MBL
Mais Baboy at Langka or MBL. This dish was inspired by Kadyos Baboy at Langka or KBL one of Ilongo’s signature dish.  I was trying to look for kadyos beans when I stumble upon these beautiful fresh glutinous white corn in a Public Market near where I live in Manila. If I do not have kadyos for my KBL why not use the white corn instead. Immediately without hesitation bought 4 white corncobs and some langka. And a small pork pata, I bought the upperleg without the lower leg and trotter. I asked the butcher to slice the pork leg in 4 parts crosswise.

Mais Baboy at Langka or MBL - Recipe

To make Mais Baboy at Langka or MBL, I had to stick to the cooking procedure of Kadyos Baboy at Langka or KBL. I first seared the pork leg in hot charcoals similar method to the KBL. Cooking procedure is exactly similar to my previous KBL and pata with kadyos and beans recipes. Shoud you are interested with my other KBL inspired recipes, jusk click the links list below to check them out.

Here the recipe of my innovative Mais Baboy at Langka or MBL. Must try it.


1 small size pata ng baboy, pork leg
2 cups glutinous white corn kernels, boiled
2 cups sliced unripe langka, jack fruit
1-2 tbsp. sampalok sinigang mix
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalks tanglad, lemon grass
3-4 pcs. green long chili

Cooking procedure:

Mais Baboy at Langka or MBL - Cooking Procedure

Ask the butcher to saw cut the pork leg crosswise at 1 1/2” thick slices. Wash thoroughly and drain, in a charcoal grill quickly sear the pork leg. In a large sauce pan, put the seared pork leg and cover with enough water, bring to a boil for 3 to 5 minutes, Discard first boiled liquid and rinse boiled pork leg off scum. Now pour fresh water to cover pork leg add in the lemongrass. Bring to a boil and simmer for 1 1/2 to 2 hours or until pork are tender add more water as necessary. Take out all scum that rises to the surface. Add in the jack fruit, the boiled white corn, the onion and the tomatoes. Continue to cook for 10 to 15 minutes or until the langka is cooked. Add in the sampalok sinigang mix and the green chili. Continue to cook for another 3 to 5 minutes. Season with salt to taste. Serve hot with rice.


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