Kadyos, Baboy at Langka: Ilonggo Pork and Pigeon Pea Soup
Kadyos, baboy at langka, or KBL, is the sour, savory soup of Negros and Iloilo. Pork hock, pigeon peas and young jackfruit simmer with lemongrass and ginger, then get a sharp, clean sourness from batwan. The broth turns deep purple from the peas.
About Kadyos, Baboy at Langka
Kadyos, baboy at langka (KBL) is an Ilonggo soup of pork, pigeon peas (kadyos) and young green jackfruit (langka). It is soured with batwan (Garcinia binucao), a small green fruit native to Western Visayas, and flavored with lemongrass and ginger.
The pigeon peas stain the broth a deep purple-brown and thicken it slightly. The pork gives richness, the jackfruit soaks up the broth and the batwan's sharp but smooth sourness cuts through it all. It is a staple of Bacolod and Iloilo eateries, and many cooks use smoked pork hock for extra depth.
Ingredient notes
- Pigeon pea (kadyos): dried, then soaked overnight so they cook evenly.
- Pork hock: gives a rich broth and tender meat. Pork belly is a lighter substitute.
- Young green jackfruit (langka): fresh or canned in brine, rinsed well.
- Lemongrass and ginger: the aromatics that keep the broth fresh.
- Batwan: the souring agent used in Negros and Iloilo. It gives a distinct, sharp yet smooth sour taste. Look for it fresh, frozen or pickled in Visayan markets.
Tips for the best Kadyos, Baboy at Langka
- Soak the pigeon peas overnight. They cook faster and more evenly.
- Skim the scum. It keeps the broth clear and clean tasting.
- Cook the pork first. The peas and jackfruit go in once the meat is nearly tender.
- Crush the batwan. Pressing the fruit against the pot releases its juice into the broth.
What to serve with Kadyos, Baboy at Langka
Serve hot with steamed rice and grilled chicken inasal, as it is eaten in Bacolod.
Variations and substitutions
- Smoked pork: use smoked ham hock for a deeper flavor.
- No batwan: use tamarind soup base (sinigang mix), tamarind pulp or kamias, adjusting to taste.
- With banana pith: some cooks add ubad, the banana stem core.
- Another langka dish: see Ginataang Langka.
Storing and reheating
Refrigerate for up to 4 days. The broth thickens as it sits, so add a little water when reheating.
Frequently asked questions
What does KBL stand for?
Kadyos, baboy at langka: pigeon peas, pork and young jackfruit.
What is kadyos in English?
Pigeon peas.
Can I use canned jackfruit?
Yes, in brine, rinsed well.
What is batwan?
A small green fruit (Garcinia binucao) from Western Visayas, used to sour dishes in Negros and Iloilo.
What if I cannot find batwan?
Use tamarind soup base, tamarind pulp or kamias.
