Kilawing Baboy (Pork Belly in Vinegar)

Posted January 08, 2019 | By

Picture of Kilawing Baboy (Pork Belly in Vinegar)

Kilawing Baboy (Pork Belly in Vinegar)

This is Kilawing Baboy (Pork Belly in Vinegar). This dish spotlights the Filipino variation of the common cooking technique known as ceviche. In this particular instance, the raw meat that you might usually find in other ceviche dishes is replaced with delicious, deep fried pork belly. As with any other ceviche, you essentially have meats, vegetables, herbs, and spices soaked in a highly acidic brine then served chilled or room temperature. The brine typically consists of vinegar or citrus juices or some combination of the two. The soft delicate textures of raw meat in other ceviches is transformed into a crunchy flavorful alternative. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of pork belly with fat on, cut into small cubes
  • 2 cups of water
  • 1 cup of white vinegar
  • 1/2 cup of lemon juice
  • 1 large knob of ginger, peeled then thinly sliced and minced
  • 1 red onion, finely chopped
  • 2 cloves of garlic, peeled then minced
  • 2 green chilis, minced
  • 1 teaspoon of salt
  • freshly ground black pepper to taste
  • cooking oil

Instructions

  1. Start by putting a pot big enough to hold all the pork belly over medium high heat.
  2. Place the pork belly pieces in the pot along with the salt, freshly ground black pepper and 2 cup of water.
  3. Bring the water to a boil then cover the pot and reduce the heat to low.
  4. Let this cook for about 15 minutes.
  5. Remove from pot from the heat then carefully drain the hot water.
  6. Take the pieces of pork out of the pot and place them on a pan.
  7. Put the pan in the freezer for 30 minutes to chill.
  8. Combine the vinegar, lemon juice, ginger, onion, garlic, chilies, salt and freshly ground black pepper in a large mixing bowl.
  9. Prepare a large pan or wok with enough oil for deep frying the meat over medium high heat.
  10. When the oil is hot enough, carefully drop the cold, cooked meat into the oil. Be careful not to put too many pieces in the oil. Do batches is necessary.
  11. Cook the pork belly until it becomes brown and crispy on the outside. This could take 2 minutes or less depending on your oil temperature.
  12. Remove the fried pork belly from the oil and set it on paper towels to drain and cool for 10 minutes.
  13. Once the meat has cooled off, coarsely chop it into smaller pieces with large knife.
  14. Add the pork belly to the large bowl with the vinegar mixture and stir until the ingredients are thoroughly combined.

If spicy food is not your preference you should probably omit the chilis.

Rating
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