Kadyos, baboy, kag langka facts for kids

Kadyos, baboy, kag langka, often called KBL for short, is a yummy Filipino pork soup or stew. It comes from the Hiligaynon people who live in the Western Visayas islands of the Philippines. The name of the dish tells you its three main ingredients: "kadyos" means pigeon peas, "baboy" means pork, and "langka" means jackfruit.

This soup is special because it gets its sour taste from a fruit called batuan (Garcinia binucao). Sometimes, other souring ingredients like tamarind are used instead. KBL also has other tasty things like leafy greens (such as young sweet potato leaves or cabbage), lemongrass, fish sauce, onions, and siling haba peppers. The pork used is usually the hock, which is a part of the pig's leg.

One cool thing about KBL is its purple color, which comes from the pigeon peas. It's a bit like another Hiligaynon dish called kadyos, manok, kag ubad, but that one uses chicken and banana pith instead of pork and jackfruit.

What is KBL?

KBL is a traditional Filipino dish that's a mix between a soup and a stew. It's known for its unique sour and savory flavor. People in the Western Visayas region of the Philippines love to eat it, especially with rice. It's a comforting and filling meal, perfect for any time of the day. The combination of ingredients makes it a truly special part of Filipino cooking.

Key Ingredients of KBL

The name KBL comes from its three main ingredients:

• Kadyos (Pigeon Peas): These are small beans that give the dish its unique purple color. They also add a slightly earthy taste and make the soup thicker.
• Baboy (Pork): The pork used is usually the "pata," which is the pork hock or lower part of the pig's leg. This cut of pork becomes very tender when cooked slowly in the soup.
• Langka (Jackfruit): For KBL, unripe or young jackfruit is used. When cooked, it becomes soft and absorbs the flavors of the soup, adding a slightly sweet and starchy texture.

Besides these main three, KBL also uses:

• Batuan Fruit: This is a small, round, green fruit that is very sour. It's the traditional ingredient that gives KBL its signature tangy taste.
• Other Vegetables and Spices: You might find leafy greens like sweet potato leaves or cabbage, along with lemongrass for a fresh scent, onions, fish sauce for saltiness, and siling haba peppers for a mild kick.

Where Does KBL Come From?

KBL is a proud dish of the Western Visayas region in the Philippines. This area is home to the Hiligaynon people, who have a rich food culture. Dishes like KBL show how they use local ingredients to create delicious and unique meals. It's a dish that has been passed down through generations, showing the history and traditions of the region.

The Unique Taste and Color

What makes KBL stand out is its special sourness and its purple color. The sourness comes from the batuan fruit, which gives it a distinct tangy flavor that's different from other sour Filipino soups like sinigang (which uses tamarind). The deep purple color comes from the kadyos (pigeon peas) as they cook, making the dish look as interesting as it tastes. It's often served hot, making it a warm and satisfying meal.

Dishes Similar to KBL

KBL shares some similarities with other Filipino soups and stews:

• Kadyos, Manok, Kag Ubad: This is another Hiligaynon dish that also uses kadyos (pigeon peas). However, instead of pork and jackfruit, it uses chicken and "ubad," which is the soft, edible pith from the center of a banana plant.
• Kansi: Also from the Western Visayas, kansi is another sour beef soup. It's often compared to a mix of bulalo (beef marrow soup) and sinigang (sour soup).
• Sinigang: This is a very popular Filipino sour soup that can be made with various meats or seafood. It usually gets its sourness from tamarind, but other souring agents can be used.
• Paksiw: This refers to dishes cooked in vinegar. While not a soup, it shares the sour taste profile common in many Filipino dishes.