How to make Kadyos Baboy Langka (KBL)| Ilonggo’s Iconic Dish

Hi everyone, it’s me Daisy and welcome to my channel. For today’s video, I’m going to share with you a recipe that is originally from Ilonggos called KBL or Kadyos, Baboy and Langka (pigeon peas, pork, young green jackfruit). This is one of Ilonggos iconic simple dishes yet very delicious. I grew up with this recipe and I always love it. It’s easy and needs a little time to make this recipe but it's worth the wait. So, what are we waiting for? Let’s get started.

Ingredients:
1 kgs pork hock slightly broiled
1/2 cup soaked kadyos (pigeon peas)
540 grams langka (young green jackfruit)
2 shallots
2 green guindilla chili
1 stalk lemongrass
1 thumb size ginger
1 tbsp sea salt
2L water
½ tsp black pepper (optional)

Steps:
1. In a big pot, add pigeon peas and 2 litres of water. Boil it on medium heat until halfway cooked or soft.
2. Slice and peel ginger, shallots and set aside.
3. Once the peas are halfway cooked, add pork hock. Cover and let it boil until the pork is soft.
4. Add salt, shallots, ginger and lemongrass. Stir. You can always adjust the salt to your preference.
5. Add jackfruit and pepper. Stir and cover. Continue to cook until the jackfruit is soft.
6. Add the chili and let it boil for a minute.
7. Remove from the pan and transfer to your serving dish.
8. Serve and enjoy.

Happy cooking!

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#food
#satisfying