KBL is an Ilonggo favorite dish made with kadyos (pigeon peas), baboy (pork) and langka (jackfruit). Usually pata (pork legs) are first broiled then boiled together with the vegetables then a local fruit, batuan, is added as a souring ingredient. The soup is purplish from the kadyos and the sour broth combined with the “essence” of the broiled meat makes a distinctive flavour Ilonggos yearn for.
KBL is one of my personal favorites and no matter how many times I blogged about it, each time is unique and delicious as the last one. And that makes it figuratively “walang kamatayan” (ever living?) in contrast the season of the “dead”.