Kadyos, Baboy at Langka – Purple KBL

Kadyos, Baboy at Langka – Purple KBL. I finally found these fresh purple pigeon peas, kadyos in my favourite supermarket the South Supermarket at Filinvest Alabang. Most of our readers would probably know what KBL means, but to those who do not know KBL stands for Kadyos, Baboy at Langka, an Ilongo soup dish made up of pork usually pork hocks or legs with pigeon peas and unripe jack fruit sour with batwan or libas. This is not the first time that I cooked the dish I have on the archives a version using fresh green pigeon peas, click the link to see that post, KBL – Kadyos, Baboy at Lanka, and a version using dried red beans as substitute for kadyos, click the link to see that post, Pork Pata with Red Beans and Langka.


Cooking the dish is straight forward, you won’t go wrong, for good result the pork should be cooked till tender. Cooking method is basically the same with my previous KBL dish, here is the recipe of Kadyos, Baboy at Langka – Purple KBL.



Ingredients:

1 small size pata ng baboy, pork leg
1 cup pigeon peas
2 cups sliced unripe langka, jack fruit
1-2 tbsp. sampalok sinigang mix
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalk tanglad, lemon grass
3-4 pcs. green long chili
salt



Cooking procedure:

Ask the butcher to saw cut pork prok leg crosswise at 1 1/2” thick slices. Wash thoroughly and drain, in a charcoal grill quickly sear pork leg. In a large pot put sheared pork leg and cover with enough water, bring to a boil for 3 to 5 minutes, Discard first boiled liquid and rinse boiled pork leg off scum. Now pour fresh water to cover pork leg add lemon grass, bring to a boil, and simmer for 1 1/2 to 2 hours or until pork are tender add more water as necessary. Take out all scum that rises to the surface and add more water as necessary. Add sampalok sinigang mix, onion, tomato,green chili, pigeon peas and jackfruit, simmer for another 10 to 15 minutes or until vegetables are cooked. Season with salt to taste. Serve hot with rice.