I’ve been meaning to post a Filipino recipe on the blog, but the thing is, I rarely cook Filipino dishes. Not even at home. I love Pinoy food, but it’s too available that I don’t need to prepare it myself.
Now I’m finally able to feature one of my favorite Filipino dishes of all time. It’s a stew with kadyos (pigeon peas), baboy (pork), and langka (jackfruit) as its main ingredients, hence the colloquial nickname KBL. The earthy flavor of soup pairs perfectly with the smoky flavor of the grilled pork.
This is a dish that reminds me of my childhood and it’s so satisfying to eat. I’ve never been to Iloilo, but consider this as my homage to my Ilonggo roots.
Note: I would not call my recipe authentic KBL. This is my own take on the dish based on the taste and flavor that I have grown to love. It may lack the sour and spicy flavors of the traditional recipe, but the main ingredients and the cooking method are the same.
- 1 kg pork hock
- 350 g kadyos (pigeon peas)
- 250 g unripe jackfruit, cut into cubes
- 250 g tomatoes, cut into wedges
- 250 g white onions, cut into wedges
- 50 g garlic, chopped
- 1 or 2 stalks of lemongrass
- 1 liter chicken stock (or water)
- vegetable oil to grease the pot
- Soak kadyos in a bowl of water for at least 30 minutes.
- Grill the pork hocks using a charcoal grill. Set aside when done.
- Grease a pot with vegetable oil.
- Add the garlic and white onions.
- Add the tomatoes.
- Place the pork hocks in the pot and then pour chicken stock (or water) enough to cover the meat.
- Add kadyos and bring the to a boil.
- When the stock is boiling, lower the heat to a simmer.
- Add the lemongrass.
- Place the lid on the pot and let it simmer for 30 to 45 minutes.
- When the pork and kadyos are done, plate and serve! Best enjoyed with steamed rice.
In the traditional Kadyos, Baboy at Langka recipe, they add batwan which is a fruit native to Iloilo. It gives the dish a tinge of sourness similar to that of sinigang which is another well-loved Filipino dish.