Do you want to cook Pork kilawin? Well, here are the ingredients and procedure on how to make kinilaw na baboy.
I first tasted pork kilawin when I was a kid and I instantly fall in love with it. The sour, aromatic, and a party-in-my-mouth dish is something that I always look forward to. I even came to the point of constantly requesting my father to cook it.
I was still a child when I had this thing for sour and spicy foods. So, this dish is just perfect. The fat part? amazing.
Though pork belly is the best part of pork for this dish, any part will do. For the sour kicks, you can use white vinegar but if you want the best-tasting kinilaw na baboy, you can use cane vinegar.
- 3/4 kilo pork belly
- 1 1/2 cup cane vinegar
- 1 medium red onion – chopped
- 3 cloves garlic – finely minced
- 1/4 cup sliced ginger
- Salt and pepper to taste
- Thai peppers (optional) – chopped
- Season the pork belly with salt and pepper. Set aside so the seasoning will sip through.
- Grill the pork and let it rest. Then, chop them.
- Put in a bowl and add the vinegar. Let it sit for a few minutes.
- Add the remaining ingredients. Mix well.
- Add salt and pepper to taste.
- After grilling and letting them cool down, you can chop the bellies based on your preferences.
- You can remove the Thai peppers if you down want it spicy.
- You can also add onion spring and a dash of lemon or calamansi.
- This pork kilawin is best with steaming hot rice or can be served as “pulutan” during drinking sessions.