Iloilo City is home to some of Ilonggo’s favorite dishes, including KBL Kadyos, Baboy, and Langka. This Ilonggo classic involves cooking kadyos (pigeon peas) with baboy (pork), then adding a special Ilonggo twist with the addition of langka (jackfruit). I would encourage anyone visiting Iloilo City to sample this delicious regional dish — I’m sure you won’t be disappointed! It packs some real flavor and will create a truly unforgettable Ilonggo dining experience!
KBL is a classic Ilonggo dish that is packed with flavor.
- Preparation time: 15 minutes
- Cooking time: 1 hour & 15 minutes
- Servings: 4
Ingredients:
- 1 1/2 lb. Pork knuckles
- 1 langka (jackfruit) young, unripe, chopped
- 1 cup kadyos (pigeon pea)
- 2 cups kamote (sweet potato leaves) leaves
- 3 batuan
- 1 pork cube broth (not necessary)
- 8 cups water
- salt and pepper to taste
Directions:
- Pour 4 cups of water into your skillet with some salt. Add the pork knuckles, let it boil, and simmer within 5 minutes. Discard the cooking liquid.
- Pour another 4 cups of water and let it boil. Add the batuan plus beef cube and simmer within 40 to 45 minutes until the pork is tender.
- Add kadyos and cook within 20 to 25 minutes. Add salt, pepper, plus jack fruit, and cook within 10 minutes.
- Add the kamote leaves, cover, and switch off the heat. Transfer to your serving bowl and serve.
Nutrition:
- Calories: 382
- Carbs: 21g
- Fat: 17g
- Protein: 36g
