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KBL (Kadyos, Baboy, at Langka)

KBL (Kadyos, Baboy, at Langka)

This is a recipe for KBL or Kadios, Baboy, at Langka. It is an Ilonggo stew composed of pork, pigeon pea, and unripe jackfruit.

⏱ Prep: 12 min ⏱ Cook: 70 min

Ingredients

  • 1.5 lb Pork Hocks (sliced)
  • 1 unripe jack fruit (chopped)
  • 1 cup pigeon pea (kadyos)
  • 2 cup sweet potato leaves
  • 3 to 5 stalks lemongrass
  • 1 piece beef cube or pork cube
  • 6 cup water (per batch)
  • 0 salt and pepper to taste

Instructions

  1. Pour water in a cooking pot (first batch) and add a little salt. Add pork hocks. Let boil and simmer for 5 minutes.

  2. Throw away the liquid. Pour-in second batch of water and let boil.

  3. Put-in lemon grass and beef cube. Simmer for 40 to 45 minutes of until pork is tender.

  4. Add the pigeon peas. Cook for 20 to 25 minutes. Note: For dried pigeon peas, you need to soak it in water overnight.

  5. Put-in the sinigang mix, salt, pepper, and jack fruit. Cook for 10 minutes.

  6. Add the sweet potato leaves. Cover the cooking pot and turn the heat off.

  7. Transfer to a serving bowl. Serve.

  8. Share and enjoy!