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5 from 1 vote

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 Time12 mins
Cook Time1 hr 10 mins
Total Time1 hr 22 mins
Course: Main Dish
Cuisine: Filipino
Servings: 4
Calories: 350kcal
Author: Vanjo Merano


  • 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


  • 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!


Serving: 4g | Calories: 350kcal