Kilawin is a dish made from raw innards of Pork, Carabao, Cow, Goat or Seafood depending on where it is in the Philippines.
In this post, we will try to make Pork Kilawin recipe.
In the north, it is usually made with the poultry and red meat innards and for the regions closer to the seas, it is made with freshly-caught seafood. It is usually considered a mainstay in drinking parties partnered with beer, gin, or just about any liquor.
However, since we are Filipinos, there are also people who eat it with rice.
Below is a simple Pork Kilawin Recipe, To make kinilaw, make sure that the meat or innards you are going to use are very clean since you are going to eat it raw.
Usually, in the provinces, people have access to these raw parts because they are the ones who butcher the animal or they are freshly-caught by the fishermen.
If you do not have access to these, always make it a habit to ask the butcher or the vendor from the shop if it is fresh or not, then ask how fresh it is.
Also, it is wise to wash the raw meat or fish thoroughly before throwing in the ingredients.
If you really are icky though and can’t imagine the idea of eating it raw because of health reasons, you can also put the raw meat in the bowl and give it a little boil.
In this post we'll cover:
Spicy pork kilawin (tagalog)
- ¼ kg pork meat
- ¼ kg pork liver
- 1 cup water
- ¼ cup vinegar
- 2 tbsp cooking oil
- 1 tsp minced garlic
- ¼ cup chopped onions
- ½ cup chopped tomatoes
- 2 cups labanos (radishes) sliced crosswise
- 1 cup red bell pepper cut into strips
- salt and pepper to taste
- Slice up the pork meat and cut up the liver into narrow strips.
- Saute the garlic, onions, tomatoes, pork meat and pork liver.
- Add the vinegar and water.
- Bring to a boil.
- Add the radish pieces.
- Cook for 5 minutes, then add the strips of bell pepper.
- Simmer for 3 more minutes.
Another Version on How to Prepare Pork Kilawin
1-kilo pork meat (a combination of cheek, ear, and snout)
2 big onions, minced
2 thumb-sized gingers, minced(optional)
5 red and green hot chili(siling labuyo) chopped
1/2 cup vinegar
1/3 cup soy sauce
salt and pepper to taste
1. In a pot, Pour water, pork, and salt. Bring to boil for 30-40 minutes or until soft and tender.
2. Drain and grill over hot charcoal until browned.
3. Let it cool then chopped into small pieces.
1. In a large bowl, place chopped pork and add remaining ingredients.
2. Serve! best for pulutan.
The meat to be used for Kinilaw is usually doused with vinegar or anything acidic like Kalamansi, Dayap, or Kamias.
But the majority use vinegar since it is acidic enough to actually also mask the “raw” taste of the meat or fish.
After generously covering it with vinegar, you can already add the other seasonings such as salt and pepper, chopped onions and garlic, ginger (to eliminate the smell), and even red or green chilies.
And that’s it, you can already enjoy this very simple Pork Kilawin Recipe, a quick and easy dish. Have a nice day!
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