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
Meat & Boiling Mix:
de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long (good for 4-6 pax)
finely chopped “labuyo” (bird’s eye red pepper)
medium “siling pansigang” (banana pepper or chili finger), finely sliced sideways
large red onion finely chopped
In This Recipe
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. In a bowl, mix in ALL ingredients of flavor enhancer blend.
Pour unto boiled liempo in plate. Toss and tumble well.
3. Serve your “pulutan” (finger food) or “ulam” (viand)
with pride knowing your “kilawin” is differently full-flavored.