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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
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. 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.