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 (
Nope, I won't make a post about the instant sweet chili pancit canton I had for breakfast nor how I am craving for another one now. I just finished my feature article (out this Thursday) and it's almost all about barquillos - how it began in Jaro, how the Deocampo family innovated the delicacy and made it among Iloilo's signature pasalubong item. 
My blog entry title is just an expression of fortunate I am to have actually seen how it is made and to have tasted a freshly made barquillos which is uncommon to most. Unlike the cliche "best eaten when hot", barquillos right of the wafer grill lacks the crispness of the one that has been already exposed to air. But that's not the point, it's the experience and the Deocampo story - it's more than barquillos, is among the most touching I have ever heard. I hope I can do justice sharing it by Thursday.