Overseas Pinoy Cooking

Mais Baboy at Langka or MBL . This dish was inspired by Kadyos Baboy at Langka or KBL one of Ilongo’s signature dish.   I was trying to look for kadyos beans when I stumble upon these beautiful fresh glutinous white corn in a Public Market near where I live in Manila . If I do not have kadyos for my KBL why not use the white corn instead. Immediately without hesitation bought 4 white corncobs and some l angka . And a small pork pata , I bought the upperleg without the lower leg and trotter . I asked the butcher to slice the pork leg in 4 parts crosswise. To make Mais Baboy at Langka or MBL , I had to stick to the cooking procedure of Kadyos Baboy at Langka or KBL . I first seared the pork leg in hot charcoals similar method to the KBL . Cooking procedure is exactly similar to my previous KBL and pata with kadyos and beans recipes. Shoud you are interested with my other KBL inspired recipes, jusk click the links list below to check them out. Baboy at Langka...

KBL Soured with Batwan . For those unfamiliar with Pinoy food , Ilonggo Food in particular KBL is the acronym Kadyos, Baboy at Langka . The authentic KBL is soured with Batwan fruit which is very common souring fruit in Ilongo Cuisine . I will not talk about the details of Batwan as I am not an expert with it, should you want to learn more about Batwan you can check a very comprehensive article from experiencenegros.com written by Glady Reyes “ Batuan Fruitis the Best! ” “ K ” for Kadyos , I am lucky that my favourite supermarket, the South Supermarket Filinvest Alabang always have Kadyos on their fresh vegetable section. I have been always sourcing my Kadyos ingredients from this Supermarket . To those who are not as lucky, you may find the green variety at your local Public Market . If Kadyos is not available try substituting with dry red beans, or black eyed peas. I do have several post using dried beans for my KBL , check them out. “ B ” for Baboy , The bes...

Baboy at Langka with Black Eyed Peas . This recipe is adopted from KBL - Baboy Langka at Kadyos a popular Iloilo . Kadyos is obviously not available down here so I used black eyed peas or beans instead. I have just recently cooked a similar black eyed beans dish using fork belly instead of pork hocks or pork pata , Black Eyed Pea with Pork Belly , that dish however was adopted from a similar dish called Pinablad a Pusi . There are also similar beans and pork dish in the archive just click the links below to check out recipes recipe. KBL – Kadyos, Baboy at Langka Kadyos, Baboy at Langka – Purple KBL Black Eyed Pea with Pork Belly, Pinablad a Pusi As a substitute for batwan as a souring ingredient I just used sinigang mix . Obviously langka is also not available therefore I have to use the canned langka usually available in Asian stores I Here is the recipe of my Baboy at Langka with Black Eyed Peas . Ingredients: 1 small size pata ng baboy, pork leg 2 cup...

Kadyos, Baboy at Langka – Purple KBL . I finally found these fresh purple pigeon peas, kadyos in my favourite supermarket the South Supermarket at Filinvest Alabang . Most of our readers would probably know what KBL means, but to those who do not know KBL stands for K adyos, B aboy at L angka, an Ilongo soup dish made up of pork usually pork hocks or legs with pigeon peas and unripe jack fruit sour with batwan or libas . This is not the first time that I cooked the dish I have on the archives a version using fresh green pigeon peas, click the link to see that post, KBL – Kadyos, Baboy at Lanka , and a version using dried red beans as substitute for kadyos, click the link to see that post, Pork Pata with Red Beans and Langka . Cooking the dish is straight forward, you won’t go wrong, for good result the pork should be cooked till tender. Cooking method is basically the same with my previous KBL dish , here is the recipe of Kadyos, Baboy at Langka – Purple KBL . Ingredient...

KBL is the acronym for Kadyos, Baboy at Langka the popular Ilongo boiled pork with pigeon peas soured with batwan fruit . I have made a of post related to this dish already ( click here ) using red bean as a substitute for that not so easy to find pigeon peas and sampalok sinigang mix as an alternative to batwan which is equally hard to find outside Negros. I have managed sourced the pigeon peas and its time to cook the pork leg at the fridge. KBL is one of the several Ilongo dishes I love. I have already talked about the dish on my previous related post in the past so I would just offer you the recipe which is basically similar. Here is how I cooked it. Ingredients: 1 small size  pata ng baboy , pork leg 1 cup pigeon peas 2 cups sliced unripe  langka,  jack fruit 1 tbsp.  sampalok sinigang  mix 1 medium size onion, quartered 2 medium size tomato, quartered 2 stalked tanglad, lemon grass salt Cooking procedure: Ask the ...

KBL is an acronym for Kadyos, Baboy, Langka a common dish of the central part of Visayas. The authentic KBL is boiled kadyos (Round beans called pigeon pea or Cajanus cajan bean, not very common in Metro Manila), baboy (usually use pork pata or hocks, but any other cuts with a lot of fats and skin), and unripe langka and soured with batwan a round green fruit, often preserved in brine. KBL is a popular fiesta dish or any other occasions which require to feed a lot of visitors. In Metro Manila the dish is available at any Ilongo restaurant, I love this dish I used to have it at Ilongo Grill. Here is the version I cooked last night. I was not able to find kadyos in supermarket around my place instead I used red beans, black eyed beans was also there but I’ve chosen red beans It gave a reddish brown color to the dish. The original dish call for batwan as a souring fruit, I used sampalok sinigang mix instead, the langka is not common as well, I was lucky enough to find young...