A Native Ilonggo Dish.
The KBL – short for Kadios, Baboy and Langka is one of the popular must-try “to crave for” dishes from Iloilo.
KBL is a simple dish, packed with taste. The key to cook this is to use the freshest ingredients available.
Kadios Beans (pigeon peas) are a popular ingredient in Ilonggo cuisine. In fact, these beans are rarely seen here in Metro Manila.
KBL is a simple soup dish to prepare, which is distinctively Ilonggo. This is similar to sinigang that has a sour broth. The dish is made out of kadyos(pigeon peas), baboy(pork leg), langka (jackfruit) and Batwan fruit which gives a sour taste.
Want to try sample cooking this dish? Here’s how:
K.B.L. (Kadios, Baboy, Langka)
Preparation: 15-20 minutes (plus soaking time)
Time of cooking: 60-70 minutes
- 1.5 kilo pork leg, sliced
- 1 1/2 cup pigeon peas (kadyos)
- 2 cups cubed unripe jackfruit (langka), cut into larges cubes
- 5 pieces batwan (or 1 pack sinigang mix)
- 2 stalks lemongrass (tanglad)
- 1 onion, chopped
- fish sauce or salt and pepper to taste
- 2 liters water (1 litre per batch)
- 3 pieces green chili (siling haba)
- 1/2 head cabbage, sliced
1. In a pot, pour plenty of water and then soak the Kadyos for at least 8 hours or over night.
2. Bring to boil for 10 minutes. Drain and rinse.
1. In a pot, Boil water with salt. Add pork and simmer for 5 minutes, drain and rinse.
2. Pour water in the same pot, arrange pork and add onion, lemongrass and beef cube. Simmer for 15 minutes.
3. Add Kadyos and simmer for another 45 minutes or until pork and Kadyos is tender. Remove scum, add water if necessary.
4. Add Langka, sampaloc mix, salt and pepper. Simmer for 15 minutes or until langka is cooked.
5. Add cabbage, adjust seasoning according to taste. Cover and remove from heat. Serve hot!
1. You may used tamarind fruits(sampaloc) instead of batwan or sampaloc mix.
2. You may also used sweet potato tops(talbos ng kamote) instead of cabbage. Serve and enjoy!
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