ILOILO FOOD TRIP

There many ways of cooking GINISANG MONGGO as the recipe varies from household to household. It's basically just a mix and match of the leafy vegetables and sliced veggies plus the subak or meat/seafood add-ins.  And is often a perfect partner of fried or grilled fish and meat, ginisang monggo is a staple in Pinoy gastronomy.  Here's a simple recipe for Ginisang Monggo with many variations to choose from.

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing. You'd really taste ane even smell the difference when the pork is not grilled. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with this recipe.