How to Cook KBL (Kadyos, Baboy at Langka) | Ilonggo Recipe

Kadyos, baboy, at langka, often shortened to KBL, is a popular Filipino stew from the Western Visayas region. It features a flavorful combination of pigeon peas (kadyos), pork (baboy), and unripe jackfruit (langka) simmered in a savory broth. The dish is often soured with batuan or tamarind, and seasoned with lemongrass, ginger, and other spices. KBL is a hearty and comforting dish, known for its unique blend of earthy, savory, and slightly sour flavors, and the contrasting textures of the tender pork, soft jackfruit, and slightly firm pigeon peas. It's a staple in Ilonggo cuisine, typically served hot with rice.