While the original kilawin recipe calls for raw meat or seafood to be part of the dish "cooked" with the acidity of vinegar, this dish is an offshoot adaptation of the recipe. Its more of friendly to those who don't want to ingest something "raw" but in some sense get the know how kilawin tastes. It's basically deep-fried pork (left-over lechon kawali is perfect for this recipe) served kilawin-style.
- 1 kilo Pork belly, deep fried (Check out recipe for Lechon Kawali)
- 1 cup Vinegar, preferably cane vinegar
- 1 large onion, minced
- 1 teaspoon salt
- 2 teaspoons white sugar
- 1 teaspoon soy sauce, optional
- Ground black pepper
- Red chilies, chopped
- Chop the pork belly into small pieces. Set aside.
- In a bowl, combine vinegar, salt, ground black pepper, chili, and sugar. Mix well. Make adjustments to suit your taste by increasing/decreasing measurements provided.
- Mix the chopped pork and the vinegar concoction. Mix well.
- Let it stand for 30 minutes and serve.
- Garnish with herbs and vegetables if desired.
The trick into making this work to your taste is that the taste and flavour vinegar mixture should be like the sawsawan or dipping sauce you make for fried or grilled meat. It's basically just mixing the meat with the sawsawan. Namit gid!