Iloilo Comfort Bowl · Pigeon Pea Stew
KBL (Kadyos, Baboy, Langka)
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The dish's name is just a shopping list abbreviated — kadyos (pigeon peas), baboy (pork), and langka (jackfruit) are literally the only ingredients its name promises.
Pigeon peas, pork, and unripe jackfruit are simmered together in a broth soured with batuan fruit until the peas soften and the jackfruit turns tender. Iloilo's carinderias and market stalls serve it as a filling, tangy stew ladled straight over rice.
Why it's made this way: The dish uses kadyos and batuan, two ingredients grown almost exclusively in Western Visayas, making KBL one of the clearest regional markers distinguishing Ilonggo home cooking from other Visayan cuisines.
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