Make Ahead

Pork Belly Bites In Ultra Piquant Vinegar Blend

July 30, 2014
0 Ratings
  • Serves 6
Author Notes

Concocted this type of “kilawin” (raw fish or meat in spicy vinegar blend)
in my college days. Thought of re-making anew.
For the super health conscious…for once, indulge.
You will love its delicate piquancy that goes well
with tamarind soup mix powder boiled belly.
Salty-sour-piquant side dish. —ingredientspecialist

What You'll Need
  • Meat & Boiling Mix:
  • 500 grams de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long (good for 4-6 pax)
  • 400 milliliters tap water
  • 1 packet “sinigang mix” (tamarind soup mix powder)
  • 8 pieces crushed, finely chopped fresh garlic cloves
  • 2 pieces medium red onion, finely chopped
  • 10 grams salt
  • 3 grams ground black pepper
  • Flavor Enhancer Blend:
  • 80 milliliters cane vinegar
  • 30 milliliters calamansi (lemon) juice
  • 5 grams salt
  • 6 pieces finely chopped “labuyo” (bird’s eye red pepper)
  • 4 pieces medium “siling pansigang” (banana pepper or chili finger), finely sliced sideways
  • 2 pieces large red onion finely chopped
  1. 1. In suitable pot, put sliced pork and ALL ingredients of boiling mix. Boil for 1 hour or until desired tender-ness is attained. When done scoop boiled pork, drain and put in your serving plate. Set aside.
  2. 2. In a bowl, mix in ALL ingredients of flavor enhancer blend. Pour unto boiled liempo in plate. Toss and tumble well.
  3. 3. Serve your “pulutan” (finger food) or “ulam” (viand) with pride knowing your “kilawin” is differently full-flavored.

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