The KBL (Kadyos, Baboy, at Langka)

One of Ramon Uy Junior’s (Philippines) favourite recipes is Kadyos, Baboy, at Langka.

As with other dried beans, Kadyos should be soaked in water overnight before preparing them and cooking the recipe.

Baboy (or pork) represents a main ingredient. One of the most used part is the pork hocks, but other parts such as pork butt or even pork belly can also be used.

Jackfruit is called Langka in Filipino, the standardized form of Tagalog and national language. Unripe jackfruit is required for this dish, as much as small a fruit locally known as batuan or batwan, added for its sour taste. If you don’t find this fruit, the best alternative is a powdered tamarind base mix (or sinigang mix, which is the ingredient that is used for pork sinigang).

Ingredients

• 1 cup of kadios (pigeon peas)
• Water to boil the kadios
• 1 kilo of pork hocks
• 6 cups of water
• 1/2 a kilo of langka (young jackfruit)
• 1 stalk tanglad (lemongrass)

Instructions

1. Wash the Kadios beans. Boil them in the water for 10 minutes to release scum. Drain the kadios.
2. Teturn the drained kadios in a pot.
3. Add the pork hocks and cover with water.
4. Bring to a boil.
5. Simmer until pork is tender.
6. Add the langka slices (bundled and pounded to release the falvour) to the soup and continue to simmer.
7. Add the tanglad.
8. Add salt

Check the Behind the seeds article of Ramon to find out more about the origin of Kadios beans.

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