This is another quintessential Ilonggo favorite, which happens to be mine as well. It’s traditionally made with a triumvirate of pigs feet, young green jackfruit and Kadyos (A bean which has a distinctly purple color when cooked) and of course as with most filipino cooking a souring agent. You have a pick of two depending on what part of the island you come from in Roxas we use Libas , a leaf that has a nice delicate sour and floral taste or Batwan a sour fruit we use for broth.
Panakot (Ingredients):
- 2 lb Pig’s Feet cut in pieces
- Langka (green jackfruit sliced)
- Kadyos about a cup
- Libas
- Tanglad (Lemongrass)
- Salt and Pepper
- Water
- Sili (hot peppers) (optional)
Paagi (Procedure):
- In a pot of salted boiling water blanch pigs feet. I usually like to do this with certain meats to get the funky smell out.
- Throw the water out, and add a new batch of water and pressure cook or slowly cook the pig feet.
- A quarter of the way, add the Kadyos beans. They take a while too cook too and continue cooking
- When pork is fork tender add the jackfruit and the rest of the ingredients. Continue to cook till the Jackfruit is done.
- Season with salt and pepper and add the Sili to your liking.
Serve Piping hot. Namit!
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