KBL - Kadyos, Baboy, Langka

Ask Ilonggos away from home which food they miss most, "KBL" would probably rank in the top three. A very simple dish made of kadyos (cowpeas), broiled pork, langka and greened with kamote leaves.

Left-over lechon also makes this recipe even more satisfying

What really makes a good KBL, is the combination of "melts-in-your-mouth" pork (with fat) and the "thick" soup soured with batuan and made even tastier by the pork's fat.

Photo courtesy of FOOD Magazine August 2007 Issue

RECIPE

Boil kadyos, pork and langka until tender. Add batuwan (or sampaloc/sinigang mix). Season with salt. Serve with kamote leaves (optional)

Ilongga chef Pauline Goriceta-Banusing shared the KBL recipe in the August 2007 issue of FOOD magazine

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

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