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
Ingredients
- 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
Directions
-
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.
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