Kadyos Baboy Langka -  KBL

Kadyos, Baboy, Langka or simply KBL is a popular Ilonggo dish where kadyos or pigeon pea is abundant.

Kadyos, Baboy, Langka

Recipe by Ariel Jasa of Mandaluyong City

When one says KBL, it usually refers to the popular political party of the late president Marcos. However, KBL in food is Kadyos, Baboy, Langka.

Made from kadyos or pigeon pea, pork (baboy) and unripe jackfruit (langka) with a sour, tart taste of the tamarind and the citrusy aroma of lemongrass.

I was told by a friend that in their province of Iloilo, they use batwan fruit as a souring ingredient. It is a round greenish fruit with a very sour pulp.

Try cooking it for your family.


1 1/2 cup Kadyos (Pigeon Pea)


1 kilogram Pork shoulder (cubed)

1/4 kilogram Langka (unripened, sliced)

1 pack Sinigang mix

2 liters Water

1 medium Onion, minced

3 tablespoon Patis (fish sauce)

2 pieces Knorr beef cubes

2 stalk Lemon grass

2 pieces Red bell pepper

Ground pepper to taste


1. Soak kadyos in water overnight. Rinse.

2. Boil the beans in water for 15-20 mins. or until tender and set aside.

3. Boil the meat in water with onion and lemongrass and Knorr cubes until tender or about 45-60 minutes.

4. Add the fish sauce then simmer for another 15 minutes.

5. Stir in the jackfruit, sampalok mix, kadyos and ground pepper. Simmer until the jackfruit is tender, about 15 minutes.

6. Top with red bell pepper, and serve with rice.