Sunday, June 7, 2015


KBL refers to an Ilonggo dish - kadyos, baboy at langka (pigeon peas, pork and jackfruit), although in this particular case, the baboy/pork is lechon!  Friend C was generous and brought some (a lot, actually) lechon for dinner a couple of nights ago.   We ate a third of it, made lechon paksiw with another third, and for the final third...

Usually the pork used in the dish is the "pata" part or the leg part.  While the pata makes a tasty dish, I believe using lechon, Cebu-style lechon, in particular, takes this dish up another level!

The souring agent for this particular dish is called batwan.  I honestly do not know what it is in English or if the word is even Filipino!  What I do know is that this batwan is responsible for the Ilonggo dinuguan's superb and superior flavor (in my opinion!)  It is even rumored to be the secret ingredient to an authentic Inasal!

It isn't easy to find butwan, however, so far I've seen it only in my mom's native province, Iloilo.  Sampaloc can be substituted, but truth is, it's not the same!

Here's the recipe: 

3 cloves garlic, minced finely
1 medium onion, sliced
1 medium tomato, sliced
1 kilo lechon meat (pork)
3/4 cup kadyos (pigeon peas), more if preferred
1 piece lemongrass, tied in a bundle
broth, or water, as needed
250 grams unrirpe, sliced langka/jackfruit
3 to 4 pieces batwan (or substitute sampaloc/tamarind)

Rinse the kadyos in water, then cook until softened, about 20 minutes.  Drain.

Sauté garlic, onion, and tomato in a little canola oil.  Add the pigeon peas, lemongrass, langka and lechon.  Pour in enough water to cover everything.  Bring to a boil then season to taste.  When the langka has softened, add the batwan and simmer another 10 to 15 minutes.

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