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kilawing labanos at baboy in a bowl
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4.34 from 3 votes

Kilawing Labanos at Baboy

KIlawing Labanos at Baboy is easy to make, tasty, and budget-friendly, too! Serve with steamed rice for a nutritious meal the whole family will love!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Entree
Cuisine: Filipino
Servings: 6 servings
Calories: 543kcal
Author: Lalaine Manalo

Ingredients

  • 1 pound pork belly, 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 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
US Customary - Metric

Instructions

  • 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 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, skimming scum that floats on top.
  • 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.

Video

Notes

  • For fast and even cooking, slice the meat and vegetable into 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.

Nutrition

Calories: 543kcal | Carbohydrates: 7g | Protein: 24g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 341mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16378IU | Vitamin C: 34mg | Calcium: 39mg | Iron: 18mg