Kadyos or most commonly known as pigeon beans are those little dark-purple beans added in the soup. The beans, which are good source of protein, produce the purplish color of the soup. 

Pata or hocks are the favorite pork cuts used in cooking KBL. One can also use the belly part as alternative for hocks. 

Langka or jackfruit is also an important ingredient in cooking KBL. To make the dish tastier, choose the unripe jackfruit to be added in the dish. 

The last ingredient is called ‘batuan.’ Used by Ilonggos as a souring ingredient, batuan or batwan is a tiny green fruit which abundantly grows in the Western Visayas region.

Ingredients

• 600 grams pork, sliced
• ¼ kilo unripe jackfruit, cut into cubes
• 1 cup kadyos
• 1.5 tbsps powdered sinigang mix or 5 pcs large batuan
• 2 bundles or 5 stalks tanglad (lemon grass)
• 1 pc beef or pork cube
• Onion
• 3 pcs red pepper
• 6 cups water (per batch)
• salt and pepper
• Optional: kamote (sweet potato) leaves

Instructions

• If you use the dried kadyos, soak it overnight.
• Pour the first batch of water in a pot. Add the pork, tanglad and a dash of salt and pepper. Let it boil and simmer for 5 minutes. Drain the liquid to remove the odor of the pork skin.
• Pour another batch of 6 cups water. Add the onions and let it boil again.
• Add the beef or pork cube and simmer for 45 minutes or until the pork is tender.
• Add the kadyos and cook it for about 25 minutes or until it is tender.
• Put in the batuan or sinigang mix, salt, peper and langka. Cover and cook for another 15 minutes or until the langka is cooked.
• Optional: You can add kamote leaves  while the soup is hot before serving
•  Serve and enjoy your KBL!