KBL (Kadyos, Baboy, at Langka)
An Ilonggo soup featuring tender pork hocks, pigeon peas, and unripe jackfruit simmered in a savory broth flavored with lemongrass. Fresh batwan adds a distinct sourness, while sweet potato leaves are added just before serving. Best enjoyed hot with steamed white rice.
Servings: 4 people
Calories: 560kcal
Cost: $
Equipment
- 1 Large cooking pot Deep enough to hold 6 cups of broth plus the pork and jackfruit
- 1 Fine strainer For straining the mashed batwan liquid back into the pot
Ingredients
- 1 1/2 lbs pork hocks pata, sliced into serving pieces
- 1 piece unripe jackfruit langka, peeled and chopped into serving pieces
- 1 cup pigeon peas kadyos, soaked overnight if dried
- 2 cups sweet potato leaves talbos ng kamote
- 10 pieces fresh green batwan batuan, medium; or 1 1/2 tablespoons sinigang mix, adjusted to taste
- 3 to 5 stalks lemongrass tanglad, bruised and tied into knots
- 1 piece beef or pork broth cube
- 12 cups water divided into two 6-cup batches
- salt and ground black pepper to taste
Instructions
- Pour 6 cups of water into a cooking pot. Add the pork hocks and a little salt. Bring to a boil and cook for 5 minutes.12 cups water, 1 1/2 lbs pork hocks, salt and ground black pepper
- Drain and discard the water. Rinse the pork hocks briefly to remove any remaining impurities, then return them to the pot. Pour in the remaining 6 cups of fresh water and bring to a boil.1 1/2 lbs pork hocks, 12 cups water
- Add the lemongrass and broth cube. Cover and simmer over low to medium heat for 40 to 45 minutes, or until the pork begins to turn tender.3 to 5 stalks lemongrass, 1 piece beef or pork broth cube
- Add the pigeon peas. Continue simmering for 20 to 25 minutes, or until tender. Add more water as needed to maintain enough broth.1 cup pigeon peas, 12 cups water
- Add the unripe jackfruit and 10 pieces of batwan. Continue simmering for 10 to 15 minutes, or until the jackfruit is tender and the batwan has softened. Remove the softened batwan and mash it with a little hot broth. Strain the extracted liquid back into the pot. Stir, then season with salt and ground black pepper. Adjust the sourness to taste.1 piece unripe jackfruit, 10 pieces fresh green batwan, salt and ground black pepper
- Add the sweet potato leaves. Cover the pot and turn off the heat. Let the residual heat wilt the leaves for 2 minutes.2 cups sweet potato leaves
- Transfer to a serving bowl and serve hot with steamed white rice. Share and enjoy!
Video
Notes
Pigeon peas – Dried kadyos must be soaked overnight so they cook through in 20 to 25 minutes; if using fresh or frozen pigeon peas, skip the soak and add them at the same step.
Jackfruit prep – Oil your knife and hands before peeling the unripe jackfruit so the sticky sap wipes off easily.
Batwan substitute – When fresh batwan is not available, stir in the sinigang mix a little at a time after the jackfruit turns tender and taste between additions.
Make-ahead – Cook the pork, pigeon peas, and jackfruit a day ahead, then reheat and add the sweet potato leaves right before serving so they stay bright green.
Freezing – The broth, pork, and peas freeze well for up to 2 months; leave out the leaves and add fresh ones when reheating.
Nutrition
Serving: 650g | Calories: 560kcal | Carbohydrates: 38g | Protein: 38g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 780mg | Potassium: 900mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1800IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 4mg