Instant Pot KBL (Kadios, Baboy, Langka) / Filipino Pork Stew with Black Pigeon Peas and Young Jackfruit

Kbl or Kadios, Baboy, Langka is another one of those recipes that is beloved in my hometown of Bacolod and its neighboring regions. The name “KBL” is derived from the main ingredients: Kadios (black pigeon peas), Baboy (pork), and Langka (young jackfruit). Each component plays a crucial role in creating a harmonious blend of flavors that will definitely delight you if you are looking for something warm and comforting. 

In this recipe, succulent pork belly and pork butt are simmered to perfection, infusing the stew with their savory essence. The Kadios, or black pigeon peas, lend a delightful nuttiness and heartiness to the dish, making it incredibly satisfying. Complementing the protein and legumes are tender pieces of young jackfruit, adding a unique touch of sweetness and a subtly tropical note. 

You will also have your umami coming from the fish sauce, and to complete this delectable medley are vibrant long beans and tender water spinach, adding freshness, color, and a burst of nutrients. The combination of these vegetables adds a delightful crunch and balances the richness of the dish. 

Traditionally, the souring agent we use back home is called batuan. It is found exclusively in our Visayan region, and it is actually a fruit. It resembles a small green mango and has a sour taste that can range from mildly tangy to quite acidic. It is traditionally used in soups, stews, and sinigang dishes, including the popular KBL (Kadios, Baboy, Langka) recipe. However, since it’s not available outside of the Visayan region (insert sad face here), we’re going to use our trusty and also uncompromising in flavor – tamarind mix packets. 

While traditionally prepared KBL uses pork hocks, to make this dish more accessible and time-efficient for everyday cooking, I prefer using a combination of pork belly and pork butt mix. This substitution not only cuts down on cooking time but also ensures a melt-in-your-mouth tenderness that will satisfy your cravings, even on busy weeknights.

The beauty of using an instant pot for this recipe, also lies in allowing me to decide on using beans spontaneously. Gone are the days when I have to soak the beans overnight! Note however, that if you have bloating issues, you’d better err on the side of caution and soak the beans overnight to help reduce the likelihood of bloating. If not, the instant pot’s pressure cooking capabilities effectively tenderizes the beans without overnight soaking making the preparation of this KBL even simpler and easier.

Instant Pot KBL (Kadios, Baboy, Langka) / Filipino Pork Stew with Black Pigeon Peas and Young Jackfruit

Recipe by Madi

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

473

kcal

Ingredients

• 2.5 lbs pork belly and pork butt, cubed

• 1.5 cups dried kadyos (black pigeon peas), soaked overnight and drained

• 2 cans young jackfruit, drained and sliced

• 1 packet sinigang mix

• 2 tsp fish sauce

• 1 ½ cups long beans, sliced into 1-inch pieces

• 2 cups water spinach (kangkong)

• 2 stalks lemongrass, pounded

• 1 onion, chopped

• 6 cups water

Directions

• Start by cooking the black pigeon peas: Place 1.5 cups of soaked kadyos and 6 cups of water in the Instant Pot. Pressure cook on high setting for 25 minutes. Perform a manual release when done.
• Open the Instant Pot and add the chopped onion, pounded lemongrass, and cubed pork. Pressure cook for 15-18 minutes, depending on the thickness of your pork cuts. For 1-inch thick slices, cook for 15 minutes. Perform a manual release when done.
• Once the pressure is released, open the pot and add the sinigang mix, sliced long beans, and young jackfruit. Stir well to combine. Pressure cook for an additional 2 minutes. Perform a manual release when done.
• Finally, add the water spinach (kangkong) to the hot stew. It will wilt due to the stew’s temperature.
• Serve hot, with a heaping mound of white rice and enjoy!

Notes

• ^{Nutritional Facts: Calories: 473, Total Fat: 35g, Saturated Fat: 12g, Trans Fat: 0g, Cholesterol: 82mg, Sodium: 1268mg, Total Carbohydrate: 20g, Dietary Fiber: 6g, Sugars: 4g, Protein: 22g}
• ^{Please note that these values are approximate and may vary depending on specific brands or variations in ingredients.}