KBL or Kadyos, Baboy, Langka is an Ilonggo dish, which i never tried . and very similar to sinigang ..usually they use batwan fruit to make a sour soup flavor ..
2 pieces Pata (pork hocks) sliced into pieces
1 unripe Jack fruit, cubed
2 cups pigeon pea (kadyos) soaked in water for an hour
1 cup Ripe tamarind juice or add more if desired /or use batwan fruit
12 cups water /adjust
Kamote tops (or any vegetable you like ,string beans ,kangkong etc)
Salt and pepper or use Fish sauce
4 chili pepper /siling haba
1 bundle of lemon grass/ or ginger /optional
Preparation and Procedure
In a pot with water, add lemon grass ,boil pork for 10 to 15 minutes to remove traces of scam ,remove from boiling water ,wash and rinse ..
I will grill the pork using turbo for about 40 minutes or just cook it slowly in a pot for about 1 to hours until becomes tender ..
while boiling or grilling the pata ..let us saute garlic onions and tomatoes with 2 tbsp oil until fragrant..
after we grilled or boiled pata we can cook them in a pressure cooker
Add pork , kadyos beans and langka cubes and sauteed ingredients . pour some amount of water just to cover the meat ..add a pieces of ginger or lemon grass and cook for an hour ..
After an hour ,remove lemon grass or tanlad ,we can now add tamarind juice and chili pepper ,seasoned with salt or patis..adding black pepper is a choice , cook for another 10-15 minutes
make sure the langka kadyos and pork are tender before adding sour ingredients....then we can adjust the taste ..
the last part add Kamote leaves cook for 2 to 5 minutes and done
adjustments of water is up to you ..