KBL or kadyos baboy langka is a ubiquitous Ilonggo dish found in most households and restaurants in Iloilo and beyond.
Like adobo as to the whole of the Philippines, it is also one of those dishes that comes in the basic recipe but little tweaks are still acceptable.
Like adobo as to the whole of the Philippines, it is also one of those dishes that comes in the basic recipe but little tweaks are still acceptable.
The basic recipe calls for the baboy (pork) usually the pata (hocks) to be broiled. Then together with the langka and kadyos beans, they are boiled until the last two ingredients are cooked - the langka is easy to bite, the kadyos is soft and the baboy.
I liked it if it almost melts in the mouth esp the fat and skin portion. This way of cooking adapts the vernacular method of having the meat subjected to direct heat as to preserve its flavor more and the same time gives the broth a rather smoky taste.
Finally, batwan fruit is added as souring ingredient.
I liked it if it almost melts in the mouth esp the fat and skin portion. This way of cooking adapts the vernacular method of having the meat subjected to direct heat as to preserve its flavor more and the same time gives the broth a rather smoky taste.
Finally, batwan fruit is added as souring ingredient.
The greens usually kamote tops or in this case malunggay leaves, adds color, texture and more nutrients to the "health conscious". But as what the dish is called, KBL, its just kadyos, baboy, langka - and you're food to go!
In my case, when KBL is served at home, this calls bigger than usual serving of rice. Of course, you go to burn these calories afterwards. So, what to do now but say "Extra rice, please!" .
So you want to give this a try? Click for the detailed KBL RECIPE.
In my case, when KBL is served at home, this calls bigger than usual serving of rice. Of course, you go to burn these calories afterwards. So, what to do now but say "Extra rice, please!" .
So you want to give this a try? Click for the detailed KBL RECIPE.