Kilawing Baboy

Kilawing Baboy

(Pork Kilawin)

Ingredients:

1 kilo pork, sliced and cut diagonally

½ kilo pork liver, sliced and cut diagonally

15 to 20 cloves of garlic, crushed

4 tablespoons black pepper, freshly ground

4 blades dried bay laurel leaves

3 cups white vinegar

3 teaspoons common table salt

4 medium bulb onion, chopped

3 tablespoons fish sauce

Cooking Instructions:

In a bowl, mix the vinegar, salt, garlic, black pepper and bay leaves.  Be careful when adding salt.  You need not put all the salt at once.  There should be a balance of sourness and saltiness in the mixture.  Add the pork and liver.  Mix and marinate for at least one hour. 

Heat the cooking oil in the pan.  Toss in some garlic and sauté until medium brown.  Add the onion and stir until slightly tender.  Put fish sauce.  Mix until the fish sauce is reduced.  Add the marinated pork mixture.  Cover the pan and allow the pork to be boiled in its own juice.  Stir occasionally until the water is reduced.  If the pork is still not tender at this point, you may add water.  Once the water is reduced, you may opt to add more salt to attain the right balance between sourness and saltiness.

This recipe will serve up to eight people.