For those unfamiliar with the Philippie context, KBL may seem like a weird name for a dish. For Martial Law And pre-Martial Law babies, KBL was originally the name for a political party during the Marcos era.
Today, that political connotation is lost among the Millenials. What remains is KBL, that hearty soup so close to the heart Of every Ilonggo.
Yesterday for lunch, all my colleagues were sighing with satisfaction at this delicious KBL made by our university cafeteria. In my FB post of this pix, I stated “authentic KBL in Miagao – kadyos county.” Kadyos county indeed for our chafing dish of KBL was overflowing with dark violet pigeon peas (kadyos to us). In Iloilo city home versions of KBL, kadyos is a luxury, costing around 25 pesos for a teeny-weeny glass.
Then, there must be the B – baboy. Some would say the best parts to use are the siki or pig’s trotters slowly-boiled to bring out the gelatinous texture of the pig’s skin and fat. Secret’s in the broth of slow-cooked pork’s legs to which are added that distinct Ilonggo souring ingredient – batuan.
Finally, the L for langka, unripe jackfruit which is a staple vegetable in Ilonggo cooking.
Almost everyone in Iloilo knows how to make KBL but I’d like to feature the one who cooked the KBL in the picture. I’ll update you once it’s in.