Looking for an easy dinner idea? Kilawing Labanos at Baboy stewed in vinegar and spices uses simple ingredients and is ready in an hour. It’s a hearty and tasty pork dish that’s nutritious and budget-friendly, too!
One of the dishes I haven’t had for years and terribly miss is Kilayin, a Kapampangan pork and liver stew cooked in vinegar and spices. It’s easy enough to cook on a regular basis, but I don’t make it often because a key ingredient is not available here in the U.S.
Minced pork lung gives the dish its signature texture but is unfortunately banned from US markets, and kilayin without lungs is just not the same.
The ingredients for this kilawing labanos at baboy, on the other hand, are easy to find at almost any supermarket. I get to enjoy the savory and tangy flavors I love of my favorite Kapampangan dish in less time and with less work.
The simple combination of pork, liver, and radish makes a delicious and nutritious meal that’s budget-friendly, too!
What is kilawin
The root word “kilaw” means “eaten fresh”. Kinilaw or kilawin refers to a type of dish where raw meat or fish is prepared in an acidic marinade of fruits juices or vinegar and then consumed without passing through heat.
In a broader context, the term kilawin also includes meat, seafood, or vegetables cooked in vinegar and spices such as kilawing puso nang saging.
- For fast and even cooking, slice the meat and vegetable in thin, uniform strips.
- Do not marinate for too long as the acids in the vinegar might break down the protein fibers and make the meat mushy. Thirty minutes to an hour should be enough to impart flavor.
- Give the vinegar a few minutes to boil uncovered and without stirring before adding the water to cook off the strong acid taste.
- The recipe below uses pork belly. Swap with tenderloin or shoulder if you prefer a leaner cut.
How to store leftovers
- Kilawing baboy and labanos is a great make-ahead dish and best enjoyed the day after when flavors have begun to meld.
- As with most foods cooked in vinegar and salt, it’s said to keep well at room temperature. However, I highly suggest storing in the refrigerator for longer and safe storage.
- To reheat, place in a saucepan and heat to 165 F. Or warm in the microwave at 2 to 3 minute intervals until completely heated through, stirring after each interval.
- 1 pound pork belly, cut into 1/2-inch strips
- 1 pound pork liver, cut into 1/2-inch strips
- 1 cup vinegar
- salt and pepper to taste
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 cup water
- 2 bay leaves
- 1 large labanos, peeled and cut into 1/2-inch strips
- In a bowl, combine pork and 1/2 cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes.
- In another bowl, combine liver and the remaining 1/2 cup vinegar. Season with salt and pepper to taste. Marinate for about 10 minutes.
- Drain pork and liver separately and reserve marinade. With hands, squeeze to extract excess liquid.
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add the reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add water and bay leaves and bring to a boil. Lower heat, cover, and continue to cook for about 25 to 30 minutes or until pork is tender.
- Add labanos and cook until half-done.
- Add liver, stirring gently to combine, and continue to cook for about 5 minutes or until liver is cooked through, labanos are tender yet crisp and liquid is reduced.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”