Sinampalukan Na Kilawing Baboy (Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)
SINAMPALUKAN NA KILAWING BABOY
(Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)
The night was young and raining and windy.
Got some leftover of the “Garlic-Thyme-Pepper Crusted Pork Belly” last posted.
Perfect for finger food (“pulutan”) to pair with my 2 cans of pale pilsen.
What else is there to wish for?
Concocted this type of “kilawin” (raw fish or meat in spicy vinegar blend)
in my college days. Thought of re-making anew.
For the super health conscious…for once, indulge.
You will love its delicate piquancy that goes well
with tamarind soup mix powder boiled belly.
Salty-sour-piquant side dish.
(Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)
The night was young and raining and windy.
Got some leftover of the “Garlic-Thyme-Pepper Crusted Pork Belly” last posted.
Perfect for finger food (“pulutan”) to pair with my 2 cans of pale pilsen.
What else is there to wish for?
Concocted this type of “kilawin” (raw fish or meat in spicy vinegar blend)
in my college days. Thought of re-making anew.
For the super health conscious…for once, indulge.
You will love its delicate piquancy that goes well
with tamarind soup mix powder boiled belly.
Salty-sour-piquant side dish.
INGREDIENTS:
MEAT:
½ kilo de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long
(good for 4-6 pax)
BOILING MIX:
enough tap water to cover top of sliced “liempo”
1 pack “sinigang mix” (tamarind soup mix powder)
8 cloves crushed, finely chopped fresh garlic
2 medium red onion, finely chopped
10 grams salt
3 grams ground black pepper
FLAVOR ENHANCER BLEND:
80 ml. cane vinegar
30 ml. calamansi (lemon) juice
5 grams salt
3 grams cracked black pepper
6 pieces finely chopped “labuyo” (bird’s eye red pepper)
4 pieces medium “siling pansigang” (banana pepper or chili finger),
finely sliced sideways
2 pieces large red onion finely chopped
PROCEDURES:
1. In suitable pot, put sliced pork and ALL ingredients of boiling mix.
Boil for 1 hour or until desired tender-ness is attained.
When done scoop boiled pork, drain and put in your serving plate. Set aside.
2. In a bowl, mix in ALL ingredients of flavor enhancer blend.
Pour unto boiled liempo in plate. Toss and tumble well.
3. Serve your “pulutan” (finger food) or “ulam” (viand)
with pride knowing your “kilawin” is differently full-flavored.
MEAT:
½ kilo de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long
(good for 4-6 pax)
BOILING MIX:
enough tap water to cover top of sliced “liempo”
1 pack “sinigang mix” (tamarind soup mix powder)
8 cloves crushed, finely chopped fresh garlic
2 medium red onion, finely chopped
10 grams salt
3 grams ground black pepper
FLAVOR ENHANCER BLEND:
80 ml. cane vinegar
30 ml. calamansi (lemon) juice
5 grams salt
3 grams cracked black pepper
6 pieces finely chopped “labuyo” (bird’s eye red pepper)
4 pieces medium “siling pansigang” (banana pepper or chili finger),
finely sliced sideways
2 pieces large red onion finely chopped
PROCEDURES:
1. In suitable pot, put sliced pork and ALL ingredients of boiling mix.
Boil for 1 hour or until desired tender-ness is attained.
When done scoop boiled pork, drain and put in your serving plate. Set aside.
2. In a bowl, mix in ALL ingredients of flavor enhancer blend.
Pour unto boiled liempo in plate. Toss and tumble well.
3. Serve your “pulutan” (finger food) or “ulam” (viand)
with pride knowing your “kilawin” is differently full-flavored.
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