Pork kilawin (kilawin Baboy), is kindred to ceviche It is a dish that you can prepare with grilled pork belly. Compared to similar kilawin seafood, meat such as pork must be cooked first because vinegar cannot completely cook this type of meat.
This pork kilawin is absolutely delicious, it is routinely regarded as a centerpiece in drinking parties like beer, gin or just about any liquor.
However, some Filipinos also loves to eat this with rice. It is also an all time favorite food pack to the beach with friends, barkada and family.
Pork Kilawin Recipe
- 1 kilo Pork belly, grilled or deep fried
- 1 cup Vinegar, preferably cane vinegar
- 1 large onion, minced
- 1 teaspoon salt
- 2 teaspoons white sugar
- 1 teaspoon soy sauce, optional
- Ground black pepper
- Cayenne pepper (labuyo), chopped
- Cilantro herbs (wansoy)
- calamansi, slices
- 1 medium cucumber, peeled and sliced
- Chop the pork belly into small pieces. Set aside.
- In a bowl, combine vinegar, salt, ground black pepper, chili, and sugar. Mix well. Make adjustments to suit your taste by increasing/decreasing measurements provided.
- Mix the chopped pork, the vinegar concoction and sliced cucumber. Mix well. Let it stand for 30 minutes and serve. Garnish with cilantro herbs and lots of chopped cayenne pepper if desired.
- The trick into making this work to your taste is that the taste and flavour vinegar mixture should be like the sawsawan or dipping sauce you make for fried or grilled meat. It’s basically just mixing the meat with the sawsawan.
- Serve it with slices of calamansi on the side. Enjoy!
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