Pork Pata with Red Beans and Langka

Pork Pata with Red Beans and Langka
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.

Pork Pata with Red Beans and Langka Recipe

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 langka at the vegetable market. The resultant dish, not bad at all, it can never go wrong with the generous amount of melt in your mouth pork leg I used.

Ingredients:

Unripe Langka

1 small size pata ng baboy (pork leg or hocks)
2 cups red bean(substitute for kadyos)
2 cups sliced unripe langka (jack fruit or bread fruit)
1 tbsp. sampalok sinigang mix (substitute for batwan)
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalks tanglad (lemon grass)
salt

Ingredients:

Pork Pata with Red Beans and Langka - Cooking Procedure

Ask the butcher to saw cut pork pata crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes, Discard first boiled liquid and rinse boiled pata off scum. Now pour fresh water to cover pork pata add in beans and lemon grass, bring to a boil, and simmer for 1 1/2 to 2 hours or until pork and beans are tender. Take out all scum that rises to the surface and add more water as necessary. Add sampalok sinigang mix, onion, tomato and langka, simmer for 8 to 10 or until langka is cooked. Season with salt to taste. Serve hot with rice.

Comments

  1. perkycinderellaMarch 18, 2008 at 12:21 PM

    Staple viand of Ilonngos (Western Visayas. Namit gid kaayo As we say often after eating this. I cook this often in Boston

    ReplyDelete
  2. AnonymousMarch 19, 2008 at 11:03 PM

    perkycinderlla, KBL is another must have dish whenever you are in Iloilo.

    ReplyDelete
  3. UnknownMarch 20, 2008 at 5:54 AM

    Tu-od gid na. This is one of the two that I consider my comfort food. The other one being laswa. Namit gid kaayo.

    ReplyDelete
  4. AnonymousMarch 21, 2008 at 2:55 AM

    zabet, laswa is definitely another vegetable dish in my list, in the mean time check also my other vegetable post...utan, bulanglang and dinengdeng.

    ReplyDelete
  5. jorpOctober 3, 2008 at 2:33 AM

    A favorite dish of almost all Ilonggos and no feature about Ilonggo cooking would be complete without mentioning KBL

    ReplyDelete
  6. AnonymousOctober 5, 2008 at 11:28 PM

    hi jorp, I hope I could find kadyos and batwan in Metro Manila soon, I realy wanted to have an authentic KBL recipe.

    ReplyDelete
  7. AnonymousJanuary 19, 2011 at 1:34 PM

    Sarap, but I usually used black beans instead of kadyos and Red beans, try it and you will judges the difference. Malilimutan mo asawa mo pag kumakain na nito. Our family reunion is usually have it to be complete.

    ReplyDelete
  8. ut-manJanuary 21, 2011 at 7:18 PM

    Yes, I will try it in the future...

    ReplyDelete
  9. AnonymousApril 10, 2011 at 8:21 PM

    nice one.

    ReplyDelete
  10. UnknownMay 14, 2021 at 5:52 PM

    I made my bulalo short ribs beef with pakchoy/pitchay , carrots, potato, red peppers bells, whole pepper corn, bay leaves, 🌟 star anise, runny beans, very nice so filling superb.my fam love it.

    ReplyDelete
  11. UT-ManMay 19, 2021 at 2:08 AM

    Hi Barry, cornstarch is part of the marination, while the oyster sauce is to be added on the final stage of cooking, thank you for your comment, and support. The instruction is now rectified.

    ReplyDelete

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