Kilawing Baboy (Pork Ceviche)

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Kilawing Baboy (Pork Ceviche)

This is Kilawing Baboy (Pork Ceviche). There is nothing more delicious than pairing your drinks and spirits with a good ceviche. This variation of Kilawin will really get the guests at a party talking. The flavors of the grilled pork blends with the brine of the ceviche creating a truly unique flavor. If you haven’t tried this version of Kilawin before, give it a try. You won’t regret it. Enjoy this recipe from us at Filipino Chow.

Ingredients

  • 1 pound of pork, grilled and cut into small cubes
  • 1 small bundle of radishes, cleaned and thinly sliced
  • 2 cucumbers, peeled and thinly sliced
  • 1 medium-sized onion, diced
  • 3 cloves of garlic, peeled and minced
  • 3 inch piece of ginger, minced
  • 1-2 chili peppers, finely chopped
  • 12 cup of lemon juice
  • 12 cup of lime juice
  • 3 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Wait until the grilled pork has cooled to room temperature, then cut it into small cubes.
  2. Combine the pork, radishes, cucumber, onions, garlic, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak for about 5 minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining chili pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refrigerator.
  12. Let this set for about 30 minutes.
  13. Take the Kilawin out of the refrigerator and transfer it to a serving dish.
  14. Best served with chips.

Tips: To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. When you go to add the vinegar, lemon juice, lime juice, and pepper, you don’t need to add it all at once. You want to be able to adjust the flavoring of the mixture to your taste if you have a sensitive palate. This dish is especially good when serve with ice-cold beer or similar spirits.

Rating
1 Star2 Stars3 Stars4 Stars5 Stars (4.00 out of 5 star rating, 2 votes) Kilawing Baboy (Pork Ceviche)

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