Looking for an easy dinner idea? Kilawing Labanos at Baboy stewed in vinegar and spices uses simple ingredients and is ready in an hour. It’s a hearty and tasty pork dish that’s nutritious and budget-friendly, too!
Table Of Contents
- What is kilawin
- Cooking tips
- How to store leftovers
- Kilawing Labanos at Baboy
One of the dishes I haven’t had for years and terribly miss is Kilayin, a Kapampangan pork and liver stew cooked in vinegar and spices. It’s easy enough to cook on a regular basis, but I don’t make it often because a key ingredient is not available here in the U.S.
Minced pork lung gives the dish its signature texture but is unfortunately banned from US markets, and kilayin without lungs is just not the same.
The ingredients for this kilawing labanos at baboy, on the other hand, are easy to find at almost any supermarket. I get to enjoy the savory and tangy flavors I love of my favorite Kapampangan dish in less time and with less work.
The simple combination of pork, liver, and radish makes a delicious and nutritious meal that’s budget-friendly, too!
What is kilawin
The root word “kilaw” means “eaten fresh”. Kinilaw or kilawin refers to a type of dish where raw meat or fish is prepared in an acidic marinade of fruit juices or vinegar and then consumed without passing through heat.
In a broader context, the term kilawin also includes meat, seafood, or vegetables cooked in vinegar and spices such as kilawing puso nang saging.