Philippine Recipes – Kilawin (Pork Liver) Recipe – Pinoy Food

Kilawin is always confused with raw fish cooked only with vinegar. That is a common mistake. For those people who need to know the difference, raw fish in vinegar is kinilaw, while pork and liver cooked in vinegar is kilawin. Kilawin is a dish that originates from Pampanga, one of the Luzon provinces.

Kilawin is not only good for normal meals, it is also highly favored during beer drinking sessions. The spicy flavor is a perfect combination of beer and my male cousins ​​say it helps keep drunkenness at bay. But of course they only say it to make fun of me and it is their way of convincing me to make the recipe for them.

Ingredients:

• 1½ cups pork liver (sliced)
• 2 cups pork (sliced ​​and boiled until tender)
• 1½ teaspoon black pepper
• 4 tablespoons bacon
• 6 garlic cloves (minced)
• 1 regular size onion (sliced)
• ½ cup of native vinegar
• ½ cup broth (from boiled pork)
• Salt to taste)

Cooking procedure:

• Soak the liver in vinegar, salt and pepper for 5 minutes.
• Sauté the garlic in butter until golden brown. Add the onion and continue cooking until cooked through.
• Add the liver that is already cut and stir the mixture constantly for about 3 minutes and press the pieces of liver with the back of a wooden spoon to extract the juice while it fries.
• Add the pork, stirring in the same way and cook for about 2 minutes.
• Season with salt and pepper to taste. Add vinegar diluted with water. Cook over low heat for at least 3 minutes.
• Serve and enjoy.