KBL (Kadyos Baboy Langka)

KBL stands for Kadyos Baboy Langka, is a native and a well-loved Ilonggo dish . This recipe is made with kadyos or kadios or pigeon peas, pork meat and young jackfruit known to Filipinos as langka soured using batuan and topped with sweet potato leaves. KBL or Kadyos, Baboy, Langka is similar to Filipinos favorite Sinigang but the sourness comes from batuan or batwan.

Batuan is a sour fruit commonly used as a vegetable when unripe. Batuan also known as Garcenia Morella is a species of tree that can be usually found in tropical countries like Philippines. Batuan or batwan is a green fruit that grows on trees and abundant in the Visayas but with this KBL dish, you can also use sampaloc or tamarind powder if batuan is not available.

If you live in the US and wondering where you can find kadyos or kadios (pigeon peas), visit your local Asian (ex. 99 Ranch) or Filipino grocery store and check the frozen area where the rest of the frozen Filipino products are stored.

Give this KBL or Kadyos Baboy Langka recipe a try. Watch the video below to learn how to make this delicious Ilonggo dish. The instructions below will guide you with the steps. Feel free to use other pork meat cuts like pork leg or pork shoulder instead of pork belly. Some likes to grill the pork first before adding to the soup but I always stick to the original recipe I grew up with in Iloilo City.

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  • 10 cups of water (add more as needed)
  • 1.5 lbs pork cubes (pork belly, pork hocks, pork shoulder)
  • 1.5 cups kadyos (pigeon peas), soaked overnight in water
  • 2 stalks lemongrass, sliced
  • 1 medium onion, quartered
  • 8-10 pieces batuan (or 2 tsp sinigang mix)
  • 3 cups young jackfruit (langka), cut into cubes
  • 1/2 tsp white ground pepper or to taste
  • salt to taste
  • 2 pieces finger chilies
  • 1 bunch sweet potato leaves

  1. In a big pot, pour-in water and add pork slices. Bring into a boil and add kadyos beans. Simmer for about 20 minutes. Add more water as needed. 
  2. Add lemongrass and onion. Simmer until meat is tender. 
  3. Add batuan or tamarind and langka. (make sure to add the souring ingredients when meat is already is tender) Season with ground pepper and salt to taste. Continue to simmer until meat is fully tender and vegetables are cooked. 
  4. Add finger chilies and sweet potato leaves. Simmer for additional 2 minutes allowing the chilies and leaves to cook. Remove pot from heat and transfer in a serving bowl. Best when serve hot with steamed rice. Enjoy!

(click on name link below the picture to see complete recipe)

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