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The root word “kilaw” means “eaten fresh” and kinilaw or kilawin traditionally 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 broader terms, kilawin also includes meat, seafood or vegetables cooked in vinegar and spices, kilawing puso nang saging being a good example. In this version of kilawin we have today, I used strips of pork, liver and labanos for a dish that’s both simple and delicious. Enjoy!
- 1 pound pork belly (or pork butt), cut into ½-inch strips
- 1 pound pork liver, cut into ½-inch strips
- 1 cup vinegar
- salt and pepper to taste
- 1 tablespoon oil
- 1 small 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 ½-inch strips
- In a bowl, combine pork and ½ cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes. In another bowl, combine liver and the remaining ½ 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 both meat to extract excess liquid.
- In a pan over medium heat, heat oil. Add onions and garlic and cook until limp. 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.