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
Serves: 6
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.