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'''''Kadyos, baboy, kag lanka''''', commonly shortened to '''KBL''', is a [[Cuisine of the Philippines|Filipino]] pork [[soup]] or [[stew]] originating from the [[Hiligaynon people]] of the [[Western Visayas]] islands. The name of the dish means "[[pigeon pea]]s, [[pork]], and [[jackfruit]]" |
'''''Kadyos, baboy, kag lanka''''', commonly shortened to '''KBL''', is a [[Cuisine of the Philippines|Filipino]] pork [[soup]] or [[stew]] originating from the [[Hiligaynon people]] of the [[Western Visayas]] islands. The name of the dish means "[[pigeon pea]]s, [[pork]], and [[jackfruit]]" which are the three main ingredients of the soup. The soup is also traditionally soured with batuan fruits (''[[Garcinia binucao]]''). Other souring agents like [[tamarind]] can also be used. Other ingredients include [[leafy greens]] (like young [[sweet potato]] leaves, [[cabbage]], or [[bokchoi]]), [[lemongrass]], [[fish sauce]], [[onion]]s, and [[siling haba]] peppers. The pork cut used is typically the [[Ham hock|hock]] (''pata''). The dish is characteristically purple in color due to the use of pigeon peas. It is similar to another Hiligaynon dish known as ''[[kadyos, manok, kag ubad]]'' which uses chicken and [[banana]] [[pith]] instead.<ref>{{cite web |title=It’s Time You Know about Kadios beyond KBL |url=https://pepper.ph/its-time-you-know-about-kadios%E2%81%A0-beyond-kbl/ |website=Pepper.ph |access-date=February 8, 2021}}</ref><ref>{{cite web |title=KBL (Kadyos, Baboy, at Langka) Recipe |url=https://panlasangpinoy.com/kbl-kadyos-baboy-at-langka/ |website=Panlasang Pinoy |access-date=February 8, 2021}}</ref><ref>{{cite web |title=K.B.L. (Kadios, Baboy, Langka) |url=https://www.mamasguiderecipes.com/2017/04/30/k-b-l-kadios-baboy-langka/ |website=Mama's Guide Recipes |access-date=February 8, 2021}}</ref><ref>{{cite web |title=Kadyos Beans |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/kadyos-beans/ |website=Ark of Taste |publisher=Slow Food Foundation for Biodiversity |access-date=February 8, 2021}}</ref> |
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==See also== |
==See also== |
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Latest revision as of 01:01, 22 December 2024
| Alternative names | "Kadyos, baboy, at langka", "Kadyos, baboy, ug langka", KBL |
|---|---|
| Type | Soup or stew |
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Western Visayas |
| Serving temperature | Hot |
| Main ingredients | Pork, pigeon peas, jackfruit, batuan |
| Similar dishes | Kadyos, manok, kag ubad, kansi, sinigang, paksiw |
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup. The soup is also traditionally soured with batuan fruits (Garcinia binucao). Other souring agents like tamarind can also be used. Other ingredients include leafy greens (like young sweet potato leaves, cabbage, or bokchoi), lemongrass, fish sauce, onions, and siling haba peppers. The pork cut used is typically the hock (pata). The dish is characteristically purple in color due to the use of pigeon peas. It is similar to another Hiligaynon dish known as kadyos, manok, kag ubad which uses chicken and banana pith instead.[1][2][3][4]
See also
[edit]References
[edit]- ^ "It's Time You Know about Kadios beyond KBL". Pepper.ph. Retrieved February 8, 2021.
- ^ "KBL (Kadyos, Baboy, at Langka) Recipe". Panlasang Pinoy. Retrieved February 8, 2021.
- ^ "K.B.L. (Kadios, Baboy, Langka)". Mama's Guide Recipes. Retrieved February 8, 2021.
- ^ "Kadyos Beans". Ark of Taste. Slow Food Foundation for Biodiversity. Retrieved February 8, 2021.
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