KBL (Kadyos, Baboy, Langka) Recipe - This popular and well-loved Ilonggo dish is easy to make, with only a handful of ingredients and cooked in one pot. The KBL's sour broth is reminiscent of Sinigang, with the Batwan fruit serving as a souring ingredient.
Hey guys. Today, I will share with you a truly authentic Ilonggo dish, the always delicious Kadyos, Baboy, Langka; lovingly referred to as KBL by the Ilonggos. The main ingredient for the KBL are just that: Kadyos (pigeon peas), Baboy (preferably pork hock/pata) and unripe Langka (jackfruit).

Most recipes I find online instructs that you first boil the pork to get rid of the "malansang" (bad, stinky) smell. I don't think that's an Ilonggo way of cooking. The one I learned from my nanay (mother) and lola (grandma) requires that you first marinate and grill the pork. This gives the soup a richer flavor and wonderful aroma - definitely no more stinky smelling pork.

Batwan, Tomatoes, Onion and Garlic

Kadyos (Pigeon Peas)

Unripe Langka (Jackfruit)

Ingredients:
1 kilo Pork hock/pata
1 cup fresh Kadyos (pigeon peas)
1/4 kilo unripe Langka (jackfruit), sliced
2 stalks Tanglad (lemongrass)
1 large Onion, chopped
3 cloves Garlic, chopped
2 medium Tomatoes, sliced
5 pieces Batwan
Water
Salt to taste
Optional:
3 pieces Sili (red pepper), a stalk of kamote (sweet potato) leaves

Grilled Pork Hocks and Tanglad (Lemongrass)

Preparation:
1. Marinate pork pata in soy sauce overnight or at least 30 minutes.
2. Grill pork over hot coals until they are a bit charred.
3. Soak fresh Kadyos in water for 30 minutes.
4. Slice Langka into thin cubes.

Cooking Instructions:
1. In a pan, saute onion, garlic and tomato until browned.
2. Add the grilled pork, stir for a minute or so.
3. Add tanglad and stir.
4. Add a cup of water to the pan, mix and simmer to a boil.
5. Transfer mixture into a pot. Add another 2 cups of water, cover pot and simmer until pork is tender.
6. Drain the kadyos and add to the mixture. Add another 2 cups of water, cover pot and simmer until the kadyos is tender.
7. Add jackfruit and another cup of water. Cover pot and simmer until jackfruit is tender.
8. Add batwan. Cover pot and cook for another 10 minutes.
Season to taste.

Notes:
- For dried pigeon peas, soak them in water overnight to rehydrate
- You can substitute batwan with tamarind or a pack of sinigang mix

Delicious: Kadyos, Baboy, Langka (KBL)

This KBL recipe is good for up to 6 people. You can adjust the liquid depending on whether you want more broth or not. I personally prefer adding a small amount of liquid - just enough to cover the meat and vegetables. To add a little bite to the dish, some people like to add a few pieces of red pepper. You can also opt to add a few stalks of sweet potato (kamote) leaves to add color to the dish. Hope I have explained this recipe in detail and clearly. Enjoy your Kadyos, Baboy, Langka!