KBL (Kadyos, Baboy, at Langka) Recipe

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)

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KBL (Kadyos, Baboy, at Langka) Recipe

This is a recipe for KBL or Kadios, Baboy, at Langka. It is an Ilonggo stew composed of pork, pigeon pea, and unripe jackfruit.

Prep: 12 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 22 minutes minutes

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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!

Nutrition Information

Serving: 4g Calories: 350kcal (18%)

© copyright: Vanjo Merano