Kadyos Baboy Langka (KBL)
KBL (Kadyos, Baboy, Langka)
Learn authentic Ilonggo KBL with kadyos, pork belly and ribs, unripe jackfruit, talbos ng kamote, and sour batwan broth served with rice.
Serves 6 · 2h total
The Story
KBL—kadyos, baboy, langka—is the ulam Ilonggos order by shorthand at carinderias across Iloilo and Negros. The bowl should look like the photo: a deep, murky brown broth stained by dark pigeon peas, with big chunks of pork belly and ribs, pale yellow langka wedges, and wilted talbos ng kamote folded in at the end.
The sour note comes from batwan, the green sour fruit of the Visayas. It is not sinigang-bright; it is earthy, meaty, and quietly tart. Without batwan, tamarind can stand in—but the broth should still read dark and savory, not tomato-red.
Serve it the Ilonggo way: a mound of steamed rice on the side, patis with calamansi and siling labuyo for dipping the pork, and the soup ladled hot enough to steam.
Best paired with
Steamed white rice, patis with calamansi and siling labuyo, and extra batwan on the side if you like it sharper.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Use both belly and ribs—the photo shows fatty chunks and bone-in pieces for a richer broth.
- ✦Cut langka into thick wedges, not thin strips; they should stay visible and soft, not dissolve.
- ✦Kadyos should stay dark purple-black and whole; do not overcook into mush.
- ✦Add talbos ng kamote last so the leaves stay green and do not overcook bitter.
- ✦Batwan gives the murky brown color and gentle sourness—tamarind works, but add gradually and taste.
- ✦The broth should steam hot and look slightly thick from the beans and pork fat—that is correct KBL.
Substitutions
- batwan → tamarind, kamias, or a small amount of sinigang mix (add gradually)
- kadyos → dried black beans (soaked)—different flavor but similar look
- talbos ng kamote → spinach or kangkong stirred in off heat
- pork belly and ribs → pork hock or kasim with bone-in pieces
Ingredients
placeholder
placeholder
placeholder
placeholder
placeholder
placeholder
Instructions
- 1
Soak kadyos overnight. Drain, cover with fresh water, and simmer 50–60 minutes until tender but still whole. Drain; reserve cooking liquid if you like a darker broth.
- 2
In a heavy pot, sauté garlic and onion in oil until soft and translucent. Add pork belly and ribs; cook until lightly browned on the edges.
- 3
Pour in water and bring to a boil. Skim foam. Add batwan (or tamarind tied in cheesecloth). Simmer uncovered 45–55 minutes until pork is fork-tender and broth turns sour and deep brown.
- 4
Add cooked kadyos and langka wedges. Simmer 20–25 minutes until langka is soft and pale yellow, and the beans color the broth.
- 5
Season with fish sauce and salt—the soup should taste savory-sour, not flat. Stir in talbos ng kamote; cover 1 minute until wilted.
- 6
Serve in a deep bowl with steamed rice on the side. Offer patis mixed with calamansi and minced siling labuyo for dipping the pork.
Kitchen Timer · 30 min prep first
90:00
