KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish that I enjoy eating. Kadyos (or kadyos) are pigeon peas. I know that this ingredient is new to some of our readers, let me tell you more information about it.
These legumes come in different colors. Green is the most common pigeon pea color. Did you know that pigeon pea is a good source of protein? In fact, this ingredient is used by some vegetarians as their main protein source. This recipe uses the dark purple pea which is the usual type used to make KBL.
Pigeon peas can be purchased fresh (if you are in Asia), and dried (this is what you get in Filipino stores). I used the dried ones to make this dish. Just so you know, I had to soak them in water overnight before cooking. Since dried pigeon peas are really hard, soaking helps to make it softer.
Baboy (or pork) is also one of the main ingredients. I used pork hocks (pata) as I usually do. However, you can use other parts such as pork butt or even pork belly.
Jack fruit is called Langka in Filipino. Unripe or raw jack fruit is required for this dish. A souring agent locally known as batuan or batwan is used to make KBL. It is a small spherical fruit that is regarded for its sour taste. Since it is not available in my location, the best alternative that I can grab hold of was the powdered tamarind base mix (or sinigang mix, which is the ingredient that I use for pork sinigang).
Try this KBL recipe and let me know what you think.
Watch video on How to Cook Kadyos, Baboy, at Langka (KBL)
KBL (Kadyos, Baboy, at Langka) Recipe
Ingredients
- 1 1/2 lbs Pork Hocks sliced
- 1 unripe jack fruit chopped
- 1 cup pigeon pea kadyos
- 2 cups sweet potato leaves
- 1 1/2 tablespoons sinigang mix or 5 pieces batuan
- 3 to 5 stalks lemongrass
- 1 piece beef cube or pork cube
- 6 cups water per batch
- salt and pepper to taste
Instructions
- Pour water in a cooking pot (first batch) and add a little salt. Add pork hocks. Let boil and simmer for 5 minutes.
- Throw away the liquid. Pour-in second batch of water and let boil.
- Put-in lemon grass and beef cube. Simmer for 40 to 45 minutes of until pork is tender.
- Add the pigeon peas. Cook for 20 to 25 minutes. Note: For dried pigeon peas, you need to soak it in water overnight.
- Put-in the sinigang mix, salt, pepper, and jack fruit. Cook for 10 minutes.
- Add the sweet potato leaves. Cover the cooking pot and turn the heat off.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
elle says
This is my most favorite dish! Since I’m an Ilongga, we often serve this on special occasions..
Lana says
Hi Ilongga man ko. Namit gid ni no? Budlay lang mangita kadyos sa U.S bisan sa Asian store daw waay ko makita.
Anna says
Omigosh…thank you for posting this! I grew up with this and never know how to make it. I can’t wait to try this recipe!
joyceeluk says
i cannot find Kadyos beans anywhere in the supermarkets in Metro Manila whenever I am in the Philippines. My chinese husband loves this soup which he tasted in Mang Inasal’s fast-food in Makati. Where do you think I can buy Kadyos beans? We even have to sneak it into our hotel room.
Ana Liza says
I dont think this can be buy at the supermarket..You have to go to Palengke!…Im sure they have it!
Nikita says
Hi, the instructions #1, 2 is confusing since you did not mention that the pork needs to be added. On my understand I am just boiling water with salt. Until the #3 instruction the pork will be tender. But loved the recipe same what my mom does. Thanks.
Vanjo Merano says
It should be clear now. Thanks for the feedback.
Charm says
I made this awhile ago following your recipe and it came out fantastic! Im an Ilongga who had this authentic dish back in Iloilo and I’d give this recipe a 9/10! In Miami, you can buy Pigeon peas in can at Cuban or Spanish grocery stores and Im glad I found a small Filipino grocery store close to us that has unripened jackfruit in can. So, i was very happy to be able to get all the ingredients needed. Thank you for sharing this recipe! I learned how to cook by following your website.
Vanjo Merano says
Charm, thank you for the feedback. It was nice to know that you liked it. 9 out of 10 is very high rating — I appreciate it.
Terese says
Hello there! Love this site for any Filipino recipes that I don’t know off the top of my head that my grandma has taught me.
I just have a question:
The Instructions first step is just boiling water with salt? Or is this where the ham hock should already be in the pot?
My grandmother made this the other day and it was out on the counter for an entire day so I had to get rid of it. I want to make it for her because I know she enjoyed it. The pigeon peas are a little hard to come by but I know of a few grocery stores here in San Diego that do carry them Frozen.