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Kilawin is always mistaken for raw fish cooked using vinegar only. It is a common misconception. For those who need to know the difference, raw fish in vinegar is kinilaw while pork liver cooked using vinegar is kilawin. Kilawin is a dish that originates from Pampanga, one of the provinces in Luzon.
Kilawin is not only good for a normal meal but it is also highly favored in meetings drinking beer. The tangy flavor is a perfect fit beer and male aunts say it helps keep drunk away. But of course, they say it just to tease me and it’s a way of sweet-talk me in to prepare the recipe for them.
Ingredients:
- 1½ cups pig liver (sliced)
- 2 cups pork (sliced and cooked until tender)
- 1½ teaspoons black pepper
- 4 tablespoons lard
- 6 cloves garlic (minced)
- 1 regular large onion (chopped)
- ½ cup native vinegar
- ½ cup broth (from boiled pork)
- Salt (to taste)
Cooking Procedure:
- Soak the liver in vinegar, salt and pepper for 5 minutes.
- saute garlic in lard until light brown. Add the onion and continue to cook until the onion is well cooked.
- Add your liver is already sliced and stir the mixture constantly for 3 minutes and press a piece of liver to the back of a wooden spoon so the juice will be drawn during frying.
- Add pork, stirring in the same way and cook for about 2 minutes.
- Add salt and pepper to taste. Add vinegar diluted with water. Simmer for at least 3 minutes.
- serve and enjoy.
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Source by Jasmine Enerlan