SM City Iloilo hosts an annual event called Fiesta in the City to boost the local tourism industry. In cooperation with the city and provincial governments, the event features the best of what Iloilo has to offer. From the festivals and native products to cultural shows and of course food.Years ago, the highlight of the gastronomic part of the said event was letting the Ilonggos see and taste, the biggest baye baye. No less than the mayor of the town Pavia was the guest of honor in the said event. Pavia is known as the baye-baye "capital" of Iloilo. So, what will this year's event bring on? Let's just wait and see.
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 (