KBL (Kadyos, Baboy, at Langka) Recipe
The sourness of this "sinigang" is from batuan.
"Sinigang"¬†doesn't always mean the dish made with sampaloc or tamarind. In fact, the root word is "sigang" or to cook or stew¬†in a broth. Many dishes have been made into a sinigang¬†but not all are made with sampaloc.¬†
Take this KBL recipe. It's a "sinigang"¬†that's very similar to the sinigang sa sampaloc but its sourness comes from the regional native fruit batuan or batwan. If you're Ilonggo, you know this to be a green¬†fruit that grows on trees. It's abundant in Negros in the Visayas. It's naturally green, but turns yellow as it matures. It's best used, however, while still green and either a little bruised¬†or has browned spots which are¬†normal for these fruits when sold.¬†
To¬†use the batuan in this recipe, wash and then slice the fruits. You can leave the¬†large seed when added to the pot.¬†
As for the other ingredient that's unique to this dish, the kadyos¬†in the KBL is a¬†black pigeon pea. Just like the¬†batuan, kadyos is a regional ingredient that those in Visayas are familiar with since these are abundant in the south.¬†As with other dried beans, kadyos should be soaked in water overnight before adding and cooking in the recipe.¬†
This regional¬†recipe brings the batuan¬†and kadyos together with pork¬†and¬†jackfruit or langka into this sour-tasting soup. If you love the different kinds of¬†sinigang, then you have to try this version, too.¬†