Kadios Baboy Langka Recipe (KBL)

KBL stands for Kadyos Baboy Langka. These are the main ingredients of the recipe. It is a popular dish in Iloilo and a favorite to prepare of neighboring provinces. It is one of my most requested bowls of soup growing up. Usually, this recipe is prepared using fresh ingredients. If you can, use fresh ingredients instead of canned because it will create the best and authentic taste. Also, some people grill the pork first to add a smoky flavor to it.

In this recipe, I used dried kadyos that I bought from Filipino store in the frozen section. I soaked the kadyos overnight to soften so they are ready to use the next day. Kadyos also can create a purple–ish color as you cook it. Lucky enough I was able to buy some fresh lemon grass in the grocery store as it is in limited stock most of the time. Lemon grass diffuses a mild citrusy and gingery flavor and it just added an appealing fragrance to the soup. To make use of the lemongrass aromatic oil, I peeled off the papery outer leaves away from the stalk to show the softer part of the lemongrass. I bruised it using the back of the knife, folded and tied it using the kitchen twine.

I recommend using pork leg cut into chunk (pork hock). Pork hock is surrounded by thick fat, some meat and pork skin which intensifies the richness of the soup as it is cooked slow in low heat. For the young jackfruit, I used the one in can (so sad not the fresh one). To add the sour taste, I used tamarind soup base powder (Sinigang sa Sampaloc Mix). Originally, batuan fruit is used and it is the favorite souring agent of Ilonggo dishes. You can find more information about the batuan fruit here.

Translation:

Kadyos – black pigeon peas

Baboy – pork

Langka – jackfruit.

 

Follow the recipe below. Enjoy!

 

Prep Time: 15 minutes

Cooking Time: 1 hour and 44 minutes

Total Time: 1 hour 59 minutes

 

Recipes:

4 lbs Pork hocks – 4 cuts

7 to 8 cups of water

2 tbsp cooking oil

1 young jack fruit in can 10 oz (280 grams)-drained and cut into bite size

3 tbsp tamarind powder

2 cups kadyos (black pigeon peas) – soaked in water overnight

1 small onion-chopped

2 tomatoes-chopped

2 tbsp shrimp paste

3 stalk lemon grass – bruised, folded and tied with kitchen twine

 

1 green banana peppers

bunch of spinach

½ tsp. salt

½ tsp. black pepper

 

Instructions:

1. In a large pot, heat the cooking oil in medium heat setting. Add onions and cook until tender and aromatic.
2. Add tomatoes (mash the tomatoes until softened) and shrimp paste and cook for 2 to 3 minutes.
3. Pour in water and add the lemon grass, pork hocks and kadyos. Cook for 1 hour and 30 minutes in low heat or until the pork is soft and tender.
4. Add the jackfruit and cook for 7 minutes in medium high heat.
5. Add the banana peppers and cook for 2 minutes.
6. Season with salt and black pepper to taste.
7. Add spinach, turn off heat and cover the pot for 1 to 2 minutes.
8. Best serve warm with rice. Enjoy!