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KBL - Kadyos, Baboy, At Langka

panlasangpinoy's picture
KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish.
Ingredients
  Pork hocks 1 Pound
  Unripe jack fruit 1 Small, chopped
  Pigeon pea/Kadyos 1 Cup (16 tbs)
  Sweet potato leaves 2 Cup (32 tbs)
  Sinigang mix/Batuan 1 Tablespoon
  Lemongrass 5 Medium
  Beef cube/Pork cube 1 Medium
  Water 6 Cup (96 tbs) (per batch)
  Sea salt 1 Teaspoon
  Pepper 1 Teaspoon
Directions

MAKING
1. In cooking pot boil water, add salt.
2. Put in pork hocks and let it simmer for 5 minutes.
3. Throw away liquid. Pour-in second batch of water and boil.
4. Put-in lemon grass and beef cube. Simmer for 40 to 45 minutes.
5. Add pigeon peas. Cook for 20 to 25 minutes.
6. Put-in sinigang mix, salt, pepper, and jack fruit. Cook for 10 minutes.
7. Add sweet potato leaves. Cover cooking pot and turn heat off.

SERVING
8. Transfer to a serving bowl. Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Preparation Time: 
20 Minutes
Cook Time: 
85 Minutes
Ready In: 
105 Minutes
Servings: 
4
Subtitle: 
Pork with Jackfruit

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