Bowl of KBL Soup
(click to enlarge)

Kadyos, Baboy at Langka Soup
  -   KBL
7 cups  
2-1/4 hr  

This easy to make (and delicious) soup presents an interesting palette of flavors and textures, and is quite popular in the Philippines. You will have to do a little shopping, but don't let all those notes intimidate you (reading them will make things easier).


Pigeon Peas (1)
Pork Hocks (2)
Baby Jackfruit (3)
Tamarind Pulp (4)  
"Yam" Leaves (5)  
Lemon Grass (6)
Stock (7)
-- Serve with
Jasmine Rice
Do-Ahead   -   (overnight)
  1. Soak PIGEON PEAS in lightly salted water overnight, or lat least 8 hours. Drain and rinse.
Prep   -   (35 min)
  1. Remove skins from PORK Hocks and cut all the meat away from the bones. Cut the meat into convenient bite-sized pieces. Keep both meat and bones, reserving the skins for another use (see Comments).
  2. Place the Pork and Bones in a 3 quart saucepan and bring to a boil for about 4 minutes. Dump out into a clean sink. Clean the pan and rinse the pork and bones, returning them to the pan. This is to keep the soup from being murky.
  3. Thaw JACKFRUIT and cut large pieces to bite size.
  4. Prepare TAMARIND PULP as needed, (see Note-4).
  5. Remove "YAM" LEAVES from the stems, discarding the stems. Tear into bite size pieces.
  6. Peel tough outer leaves from LEMON GRASS. Crush medium with your kitchen mallet and cut the bottom 9 inches into 3 inch lengths, discarding the top.
Run   -   (1-1/2 hr)
  1. In a three quart saucepan, place the Pork, Bones, Lemon Grass and Stock. Bring to a boil, then simmer covered for about 45 minutes.
  2. Pull out the Bones and scrape off all adhering meat and cartilage, returning it to the pan. Discard the bones.
  3. Stir in Pigeon Peas and Jackfruit. Bring back to a boil and simmer another 25 minutes.
  4. Stir in Tamarind, Salt and Pepper. Simmer another 10 minutes.
  5. Fish out the Lemon Grass, stir in "Yam" Leaves, bring back to a boil and take off the heat.
  6. Serve hot, accompanied by a bowl of steamed Jasmine rice so diners can spoon it into the soup as they wish.
  1. Pigeon Peas:   Measure is for fresh, frozen or dry peas soaked overnight. Dry is probably what you're going to be able to get in most regions. You will need about 3/4 cup of dried peas to make 1-1/2 cups soaked. In the Philippines, purple Pigeon Peas are preferred for this soup, but I haven't seen that color in North America. For details see our Pigeon Peas page.
  2. Pork Hocks:   These are fresh, unsmoked hocks. 2 pounds presumes meaty hocks, bone in, skin on. I remove the skin for another use (see Note-8. The pattern recipe served hocks on the bone, but the ones we get here in Southern California are a bit large for that.
  3. Baby Jackfruit:   You'll be hard pressed to find fresh Baby Jackfruit in North America, even here in Los Angeles. The Philippine markets (and some other Asian markets) often have it in the frozen food cases. A 1 pound frozen package will yield 9 ounces thawed. For details see our Unripe Jackfruit page.
  4. Tamarind:   If your Tamarind is concentrate in a jar, use 1/4 c, or if it's block use about 1/4 c, soak it in 1-1/2 cups hot water for at least 30 minutes. Strain, pressing the pulp to force as much through as will go. If you don't have tamarind use 2 t lemon juice - not the same, but it's something. For details see our Tamarind page.
  5. "Yam" Leaves:   These are actually Sweet Potato Leaves, but sold in Philippine markets in California as "Yam Leaves". This is by the convention that all colored sweet potatoes are called "Yams" here, even though they aren't real Yams. Real Yam Leaves are not considered very edible. If you can't get Sweet Potato Leaves, use Chard, or some other not-to-tart leaf that holds up to cooking. You will need 3/4 pounds of stem-on Sweet Potato Leaves to make 1 cup with the stems removed.
  6. Lemon Grass:   These tough grass stems are now widely available in North American markets that serve a Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.
  7. Stock:   Pork or Chicken stock will work fine. In the tropical Philippines, having stock on hand is not traditional so Filipinos usually use bouillon cubes or granules in plain water. Feel free to do that if you wish.
  8. Comments:   Fresh pork hocks are almost always "skin on". I don't use the skins in this soup, but I'd never discard them. I simmer them in stock or water for about 1/2 hour, slice them up and eat them with a dip of salt and my favorite Philippine vinegar. Tamarind is not the "official" souring agent, that is 5 fresh Batuan (Gambooge) fruits. This is an exotic fruit you will not likely find in North America (see our Mangosteen page). Lacking that, the pattern recipe used 1-1/2 Tablespoons of Sinigang powder, which is predominantly powdered Tamarind. I prefer to use a sweet/sour fruit to replace a sweet/sour fruit, so I use Tamarind Paste.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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