KBL stands for Kadyos, Baboy and Langka and is the ultimate favorite dish of most Ilonggos.

The kadyos
adds a subtle purplish tint to the broth and enriches the flavor. Baboy - The pata is the preferred cut in
this dish, and you must pick the lean-fat-cartilage/tendon combination. Langka - This meal requires
unripe or raw jack fruit, which is normally sliced into big pieces and boiled until cooked before adding
the sour ingredient. Batwan is a little green fruit that grows prolifically abundantly in the Western
Visayas area and is commonly used as a sour component in soups and fish recipes.

In a pot with water, boil grilled pork for 30-45 minutes or until it becomes tender as the broth gives
more flavour. Boil for another 10-15 minutes, until the kadyos beans and langka cubes are cooked. If you
have large cube pieces of langka, boil them together, but if they are thinner/smaller, put them
afterwards. Add batwan when the three ingredients are soft (and broth cubes if desired). Before adding
the souring ingredient of choice, make sure the jackfruit is already soft. Season with salt and adjust the
flavor, especially the sourness.