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

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more