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Pork with Vinegar - Kinilaw Recipe

Updated on November 23, 2012
Pork Kinilaw
Pork Kinilaw | Source

Kinilaw na Baboy

Consider me ignorant but my first taste of kinilaw is when my sister’s ex-boyfriend cooked it for us in our boarding house when I was in college in Davao City. When I first looked at it, I feel so awkward and outcast at that time since to tell you honestly, I’m not really fond of eating pork liver. But to my great surprise, it really tastes so good! With that WOW factor! Well, that was the time that I promised myself never to hate liver again.

Kinilaw na baboy is just one of the varieties of kinilaw in the Philippines. It is characterized by submerging or marinating overnight or for a long period of time, the meat into vinegar and other ingredients to make it tastier. Usually the radish or other ingredients are served uncooked but here below is a recipe with a different version. Try it yourself and see if it passes your standards!

You will need:

× ¼ kilogram pork liver (cut into desired slices)

× ½ kilogram pork loin (cut into desired slices)

× ¼ cup vinegar

× 1 piece garlic (minced)

× 2 pieces onion (minced)

× 3 pieces green pepper (sliced diagonally)

× 4 pieces radish/labanos (crosswise cut)

× cooking oil

× pepper

× salt

Here’s how to cook:

1. Pour some cooking oil into a frying pan and set the fire into medium heat.

2. When the oil is hot enough, fry the pork loin and liver for about 2 minutes or so until it turns brown all over. Then set aside.

3. Add and sauté garlic and onion.

4. Pour in the pork loin and liver that you set aside earlier and also some vinegar.

5. Leave it to boil for at least 4 minutes.

6. Put the radish and green pepper into the mixture then stir until it is cooked.

7. Add salt and pepper according to your desired taste.

8. Turn off the heat and serve.

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