More than just a meal, KBL is a staple on the Ilonggo table. It brings families together over shared bowls during everyday gatherings and festive celebrations. The magic of KBL lies in how its flavors cut through the richness of the pork, creating a perfectly balanced broth that embodies the gentle, comforting spirit of Iloilo.
Whether prepared with traditional souring agents or adapted for the modern Simpol Kitchen, KBL remains an enduring taste of home for every Ilonggo—every Filipino.
Ingredient
Set A: Boiling
- Boiling
- 1 Kg Pork Hocks, cut into serving pieces
- 1 Cup Kadios, soak in water
- 4 Pcs Clove Garlic
- 1 Liter Of Water
- 2 Pc Onion, sliced
- 2 Sachet Maggi Magic Sarap
Set B: Sauteing
- Oil for sauteing
- ½ Cup Onion, chopped
- 2 Tbsp Garlic, minced
Set C: Adding the Vegetables
- ½ Kg Unripe Jack Fruit, cut into cubes
- ¼ Cup Soy Sauce
- 1 tsp Black Pepper
- 3 Tbsp Fish Sauce
- 2 Pcs Green Chili
- 4 Tbsp Sinigang Mix
- 1 Bunch Sweet Potato Tops
PROCEDURE
Set A:
In a large pot, put pork hocks, pigeon peas that have been soaked with water, garlic cloves, water, sliced onion, and Maggi Magic Sarap then pressure cook for 20 minutes.
Set B:
In a separate pan, heat oil and saute onion and minced garlic until slightly golden. Transfer this sautéed mixture into the pot with the boiling pork, then stir well.
Set C:
Put in unripe jackfruit, soy sauce, black pepper, and fish sauce. Cover and let it cook for another 3 minutes.Add green chili, and sinigang mix. Stir gently and let it simmer for another 5-10 minutes until the jackfruit is fully tender.
Taste the broth and adjust seasoning if needed. Add sweet potato tops last, and cook for only 1–2 minutes until just wilted. Turn off heat and serve hot with steamed rice.
COOKING NOTES:
- Soak dried pigeon peas overnight before cooking to soften them thoroughly, which reduces cooking time and ensures they become tender without breaking apart in the broth.
- Use unripe langka and add it only when the pork and beans are fully tender, this keeps its shape and firm texture, preventing it from turning mushy or dissolving into the soup.
- Batwan gives authentic mild fruity sourness, but you can easily substitute it with fresh sampalok or sinigang mix if unavailable, just use a little less to keep the flavor balanced.
- Simmer slowly over low heat or use a pressure cooker to make pork hocks fall-off-the-bone tender, avoid rapid boiling, which makes the broth cloudy and less rich.
- Add leafy greens like kamote tops last, cooking just until wilted, and aim for a light tang, not too sour so it perfectly cuts through the natural richness of the pork.
With the help of Simpol Kitchen’s approachable method and the savory boost of MAGGI Magic Sarap, recreating this iconic Western Visayan favorite at home is simpler than ever.
Bringing the authentic, comforting taste of Iloilo straight to your family’s dining table anytime.
Check the full recipe video here.
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