KBL Kadios, Baboy at Langka

Kadios Baboy at Langka 2

KBL or Kadyos, Baboy at Langka like the name suggest is a soup dish made out of Kadyos (Pigeon Peas), Baboy (Pork preferably pork leg) and Langka (Jackfruit), similar to sinigang  this dish is sour due to the flavours of Batwan fruit used (I don’t know what’s the English name for this). A popular dish from Iloilo, it is one of the most requested dishes if there is an event hosted by an Ilongo.


For this dish I substituted Pigeon peas with Black Beans as I don’t know where to buy pigeon peas in New Zealand, similar to the Batauan fruit which I used Tamarind instead. I also added spinach so we have our green leafy vegetables sorted and add some texture to the dish. But if you have the option not to substitute the authentic ingredients then do so to enjoy the proper way Ilongos cook it.

KBL Kadios, Baboy at Langka
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1.5 kg pork leg
  • 1½ cup pigeon peas or black beans, if using the dried one soak it ovenight prior to use
  • 2 cups cubed young jackfruit
  • 1 bunch of spinach, water spinach or sweet potato tops (talbos ng kamote)
  • 5 pieces batuan or 8 pcs tamarind fruit
  • 2 stalks lemongrass, sliced
  • 2 litres water
  • 1 onion, chopped
  • fish sauce or sea salt
  • finger chillies
Instructions
  1. Grill pork leg on a charcoal barbecue to lightly char the meat on all sides, this is needed for that smoky flavour.
  2. In a pot add water, pork leg, batuan, lemon grass and onions, bring it to a boil then simmer for 30 minutes.
  3. Add the pigeon peas or black beans then simmer for 30 minutes.
  4. Add jackfruit simmer for 30 more minutes.
  5. Add spinach and finger chillies, simmer for 5 more minutes.
  6. Season with fish sauce or salt and freshly ground black pepper.

 


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15 Responses

  1. nors says:

    Ok sa name bro ha parang asosasyon… KBL – kapisana bloggers league…. Hehehe

  2. Thats a creative way of using nangka as we call it over here and something new I discovered. We normally use it for masak lemak and curries. Good one to try for a change.

  3. I’ve never seen pigeon peas, but I love butter beans. I always learn something new with your recipes.

  4. You know those butter beans just put this recipe over the top for me!

  5. rgen77 says:

    This looked like our dinner yesterday, with authentic batwan and kadyos. 🙂

  6. Looks like a very comforting dish. I’ve never had dish with jackfruit in it (I had it before by itself, I think). I like dish that’s cooked for a long time like this, especially for winter time. This looks yummy!

  7. Intriguing combination once again, Raymund! I don’t know Batauan fruit, but the use of tamarind would certainly give a nice brightness to the dish, something that often makes meat and vegetable combinations seem light and refreshing rather than heavy and predictable. The “taste in my mind” of this is wonderfully balanced!

  8. Caroline says:

    I tried to challenge myself and see if I could guess what was in the soup (primarily the baboy) before reading your description, but failed. Either way, this sounds great! Butter beans are one of my favorites.

  9. Eri says:

    I didnt know what a jackfruit is..
    The recipe looks pretty easy.. I love butter beans and pork anyways..

  10. PolaM says:

    I love stews with less noble meat cuts like pork leg. They are so lusciously fatty! Your stew looks very tasty!

  11. Kristy says:

    And you know my kids are fans of jackfruit! My guess is they’ll be fans of this dish too. 🙂

  12. meri says:

    I’ve never had jackfruit, this looks really interesting!

  13. I’ve heard of pork leg, but I don’t ever remember trying it before. And the butter beans actually look good.. and I don’t like butter beans usually lol

  14. foodjaunts says:

    Interesting. I’ve never seen/heard of this. I love pigeon peas though and sour broth. I’ll have to try to hunt down these ingredients to make it (although I’ll probably have to use tamarind too).

  15. Love 2 Type says:

    i love substituting ingredients too.. make me feel like an expert already. ahahahah

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