Kadyos, baboy & langka popularly known as KBL is no doubt among the top and well loved cuisine of the Ilonggos. As the name suggests, the three basic ingredients are kadyos (cow peas/black eyed beans), baboy (pork) and langka (jackfruit-the unripe one). The fourth one, batwan gives the dish a distinct soury soup base.
Kadyos. A common sight in local markets when in season, kadyos gives this dish a unique subtle flavour. When boiled, it gives the broth a light purplish hue and enhances the taste of soup.
Baboy. The most commonly used cut is pata (hinds) especially the lean-fat-cartilage/tendon combo. However, even left over lechon or adobo-cut pork can also be used. Broiling the pork first gives the soup a distinct taste.
Langka. Usually cut into large cubes and boiled until cooked before adding the souring ingredient. Doing otherwise (i.e. adding batwan, etc before it is cooked) would affect
Bat-wan. This tiny green fruit grows abundantly and is endemic to the region and mainly used as souring ingredients in soups and fish dishes.
Kadyos. A common sight in local markets when in season, kadyos gives this dish a unique subtle flavour. When boiled, it gives the broth a light purplish hue and enhances the taste of soup.
Baboy. The most commonly used cut is pata (hinds) especially the lean-fat-cartilage/tendon combo. However, even left over lechon or adobo-cut pork can also be used. Broiling the pork first gives the soup a distinct taste.
Langka. Usually cut into large cubes and boiled until cooked before adding the souring ingredient. Doing otherwise (i.e. adding batwan, etc before it is cooked) would affect
Bat-wan. This tiny green fruit grows abundantly and is endemic to the region and mainly used as souring ingredients in soups and fish dishes.More on KBL
nahidlaw na gid ako sa KBL