KILAWING LABANOS AT BABOY
Kilawin is synonymous to ceviche. It is the Filipino way of preparing food by marinating in acid. Fish, meat, and vegetable can be marinated in vinegar (acetic acid), or calamansi (citric acid) until it gets fully cooked. There are certain dishes that needs extra cooking through fire. This dish is a good example. Kilawing labanos features daikon radish, which is locally referred to as Labanos. It is composed of thin slices of radish with pork and liver marinated in white vinegar.
Making kilawing labanos is easy. There are two procedures involved. The first requires marinating the radish and meat in vinegar until it gets partially cooked. It is important for the meat to be get cooked completely. For this reason, the entire mixture needs to be sautéed and cooked for at least 25 minutes, which leads us to the second procedure.
Let’s first talk about how to prepare the radish. Since this variety has a reputation when it comes to odor, we’ll need to get the juice out before cooking. Slicing the radish into thin pieces, and rubbing it with salt helps let the juice out. Rinse with water afterwards to get rid of the salt.
The marination part involves combining all the ingredients together, except for the garlic. I usually marinate the radish and pork in vinegar for at least 15 minutes. This partially cooks the mixture. Unlike tuna cevice, we cannot eat it right away, yet. Cooking is a must.
Simply saute garlic and add the mixture into the pot. Cook for 25 minutes and season with salt and pepper. This cooks the dish completely making it safer and more enjoyable to eat.
I enjoy having this with fried fish and warm white rice. Try this easy kilawing labanos recipe. Enjoy!
This also makes a good appetizer. You can serve it warm or cold depending on your preference.
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The root word “kilaw” means “eaten fresh” and kinilaw or kilawin traditionally refers to a type of dish where raw meat or fish is prepared in an acidic marinade of fruits juices or vinegar and then consumed without passing through heat. In broader terms, kilawin also includes meat, seafood or vegetables cooked in vinegar and spices, kilawing puso nang saging being a good example. In this version of kilawin we have today, I used strips of pork, liver and labanos for a dish that’s both simple and delicious. Enjoy!
- 1 pound pork belly (or pork butt), cut into ½-inch strips
- 1 pound pork liver, cut into ½-inch strips
- 1 cup vinegar
- salt and pepper to taste
- 1 tablespoon oil
- 1 small onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 cup water
- 2 bay leaves
- 1 large labanos, peeled and cut into ½-inch strips
- In a bowl, combine pork and ½ cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes. In another bowl, combine liver and the remaining ½ cup vinegar. Season with salt and pepper to taste. Marinate for about 10 minutes. Drain pork and liver separately and reserve marinade. With hands, squeeze both meat to extract excess liquid.
- In a pan over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes. Add the reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add water and bay leaves and bring to a boil. Lower heat, cover and continue to cook for about 25 to 30 minutes or until pork is tender.
- Add labanos and cook until half-done. Add liver, stirring gently to combine, and continue to cook for about 5 minutes or until liver is cooked through, labanos are tender yet crisp and liquid is reduced. Season with salt and pepper to taste. Serve hot.