Kadyos Baboy kag Langka
An Ilonggo pork soup with earthy pigeon peas, tender young jackfruit and a gently sour batwan broth.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 250 g dried kadyos (pigeon peas), soaked in the refrigerator for 8–12 hours
- 900 g pork ribs, cut between the bones
- 450 g unripe jackfruit, drained if canned and cut into chunks
- 6–8 batwan fruits, lightly crushed, to taste (when available)
- 1 onion, quartered
- 2 stalks lemongrass, bruised
- 2 litres water, plus more as needed
- 1–2 tsp salt, adjusted to taste
- 100 g sweet-potato leaves or kangkong leaves, washed
- 1–2 green chillies, optional
- ¼ tsp ground black pepper
Instructions
- 1
Preparation time excludes soaking. Sort and rinse dried pigeon peas, cover generously with water and soak in the refrigerator for 8–12 hours. Drain and rinse. Use young green jackfruit, never ripe fruit or jackfruit canned in syrup.
- 2
Put pork ribs, drained peas, onion, tied bruised lemongrass and 2 litres water in a large pot. Bring to a full boil, skim foam and boil for 10 minutes. Reduce to a gentle simmer and cover loosely.
- 3
Simmer for 75–105 minutes, adding hot water to keep everything submerged. Check several peas: they should crush easily and have no chalky middle. Older peas may need longer. Do not add souring fruit while the peas remain hard.
- 4
Once peas are nearly tender, add fresh young jackfruit and simmer for 25–35 minutes until its fibres soften. For canned young jackfruit, drain and rinse, then add for only the last 10–15 minutes because it is already cooked. Continue until pork is fork-tender.
- 5
Add batwan and optional chillies only after the peas and jackfruit soften. Simmer for 10–15 minutes, taste, then adjust salt and pepper. Batwan varies in sourness, so add more gradually rather than all at once.
- 6
Fold in greens for 2–3 minutes until wilted. Remove lemongrass and loose bones. Serve hot with rice and warn diners about pork bones and any batwan seeds. Keep enough broth around the meat, peas and jackfruit.
About Kadyos Baboy kag Langka
KBL abbreviates kadyos, baboy kag langka: pigeon peas, pork and jackfruit. It is associated with Ilonggo cooking in Iloilo and Western Visayas. Batwan provides its characteristic sourness. This simmered-rib version is a practical home preparation; some households grill pork first for a smoky broth.
Ingredient swaps wherever you cook
- Use pigeon peas, not mung beans. Canned pigeon peas are already cooked: drain and add after the pork is tender.
- Choose young green jackfruit in water or brine, never sweet ripe fruit.
- Without batwan, omit the fruit and add 1 tablespoon unsweetened tamarind puree, then more by teaspoons after tasting. This changes the flavour and is an overseas adaptation.
- Spinach can replace the greens and needs only a short wilt.
How to know it is ready
- Peas crush easily without a chalky middle.
- Pork is fork-tender and jackfruit fibres separate readily.
Common mistakes and fixes
- Wait until peas and jackfruit soften before adding souring fruit.
- Canned peas and jackfruit go in late so they do not break apart.
Family and regional variations
- Pork hock can replace ribs; extend cooking until tender.
- Grill ribs briefly before simmering for a smoky variation; browning alone does not finish cooking.
Storage and reheating
Refrigerate in shallow covered containers within 2 hours. Use within 2 days; reheat once to over 75°C throughout.
What to serve with it
Makes 4–6 servings. Serve hot with rice.
Kadyos Baboy kag Langka FAQs
What does KBL mean?
Kadyos, baboy kag langka: pigeon peas, pork and jackfruit.
When do I add batwan?
After the peas and jackfruit soften. Add gradually and taste before increasing it.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
