An Ilonggo favorite, KBL - Kadyos Baboy Langka

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 this recipe.

Ingredients

1.5 kilos Pata (pork hocks) or pork cubes, GRILLED then sliced into bite size pieces

1/2 to 3/4 kilo unripe Jackfruit, cubed

2 cups pigeon pea (kadyos)

6-8 pieces batwan fruit (or tamarind powder)

1-2 pieces pork broth cube (optional)

6-8 cups water

Kamote tops, malunggay (optional)

Salt

How to cook KBL (Kadyos, Baboy, at Langka)

In a pot with water, boil GRILLED pork for 30-45 minutes or until it becomes tender. Notice the emphasis on the "grilled" as cooking the pork over fire or charcoal gives the broth more flavour.

Add kadyos beans and langka cubes and boil for another 10-15 minutes or until tender. For the langka, if you have big cube slices you can boil it together but if its thinner/smaller you can place it later.

When the three ingredients are soft, add batwan (and broth cubes if desired). Make sure that the jackfruit is already tender before adding the souring ingredient of choice. Make adjustments with the quantity of water if needed.

Season with salt and make flavor adjustments especially the sourness.

If desired, add kamote tops and cook for 1-2 minute/s.

There many variations with KBL too. One is using leftover lechon (complete with the skin) for a more indulgent KBL - no need to grill the lechon. You can also bake the pork instead of grilling. And we usually make a big batch, in a big kaldero, at home for we cannot get enough of KBL. It's truly an Ilonggo's ultimate favorite.

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It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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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