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:
grams de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long (good for 4-6 pax)
milliliters tap water
packet “sinigang mix” (tamarind soup mix powder)
pieces crushed, finely chopped fresh garlic cloves
pieces medium red onion, finely chopped
grams ground black pepper
Flavor Enhancer Blend:
milliliters cane vinegar
milliliters calamansi (lemon) juice
pieces finely chopped “labuyo” (bird’s eye red pepper)
pieces medium “siling pansigang” (banana pepper or chili finger), finely sliced sideways
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.