We brought home some unripe batuan fruit from Bacolod, so I was eager to use it in a few recipes. The first experiment was with a KBL or Kadios Baboy at Langka, with the wonderful secret ingredient… batuan. This recipe was based on one from the cookbook “Namit Gid” that a reader, Maddie, sent me a couple of years ago. You will need a generous cup of kadios (I used the purple ones, freshly peeled) that is rinsed in water, then boiled in fresh water for roughly 10 minutes, drained and rinsed again. Meanwhile, boil a pot filled with 7.5 cups of water, then add about 1.5 cups of pork, in small cubes, and boil for some 15 minutes or so. Add the kadios back into this pork broth and cook until the kadios and pork are tender.
Add a half kilo of sliced unripe langka and continue to cook until the langka is done. The cookbook warns to make sure the langka is cooked before adding the next ingredient, batuan. I added around 6-7 medium sized batuans to the pot and let this simmer for several minutes until the taste permeates the broth and aroma in your kitchen is nice and fragrant. Add a tied up stalk of tanglad or lemongrass to the pot and sesaon with sea salt. Serve hot. This was FANTASTIC. And yes, it needs the batuan to really take it over the top. I have tried a few other kadios dishes in the past, but none of them were as incredibly simple and satisfying as this one. I even did a KBL before, but without batuan. This latest version was definitely a hit for me. Now if only I can get a reasonably reliable supply of batuan!