Kinilaw na Baboy at Labanos

Kinilaw na Baboy at Labanos, Here is a special kinilaw pork dish that is different from the usual raw and soak/cook in vinegar kinilaw. Pork kinilaw at times is first lightly grilled or quickly stir fried before cooking with vinegar.

For this post I have used pork loin and liver I first quickly stir fried the pork, the Ilocano term is imbaliktad (seared on booth side) this is of course best for very fresh meat, other wise I recommend that the meat should be stir fried until done as I did with this dish.

Here is the recipe of my Kinilaw na Baboy at Labanos, enjoy!

Ingredients:

1 pc. pork loin, about 1/2 kilo a piece, sliced thinly
1/4 pork liver, sliced thinly
4 medium size labanos, sliced crosswise
1/2 head garlic, minced
2 medium size onion, sliced thinly
1/4 cup vinegar
3 pcs. siling haba, chopped
salt and pepper
cooking oil

Cooking Procedure

In a wok stir fry pork loin at high heat for 2-3 minutes or until it start to sizzle remove from wok keep aside. In the same wok stir fry also pork liver for 2-3 minutes or until it start to sizzle remove from wok keep aside. Again on the same wok sutee garlic and onion, add in pork, liver and vinegar simmer for 3-5 minutes with out stirring. Now add in labanos and siling haba, stir cook for another 2-3 minutes or until done, season with salt and pepper to taste.