Kilawin is always mistaken for raw fish cooked using vinegar only. That is a common misconception. For those people who need to know the difference, raw fish in vinegar is kinilaw while pork and liver cooked using vinegar is kilawin. Kilawin is a dish that originates from Pampanga, one of the provinces in Luzon.
Kilawin is not only good for ordinary meals but it is also highly favored during sessions of beer drinking. The tangy taste is a perfect beer match and my male cousins say it helps keep drunkenness away. But of course, they just say it to tease me and it is their way of sweet-talking me into preparing the recipe for them.
- 1½ cups pig liver (sliced)
- 2 cups pork (sliced and boiled until tender)
- 1½ tsp black pepper
- 4 tbsp lard
- 6 cloves garlic (minced)
- 1 regular sized onion (sliced)
- ½ cup native vinegar
- ½ cup broth (from boiled pork)
- Salt (to taste)
- Soak liver in vinegar, salt and pepper for 5 minutes.
- Sauté the garlic in lard until light brown. Add the onion and continue cooking until the onion is well cooked.
- Add the liver which is already sliced and stir the mixture constantly for about 3 minutes and press the pieces of liver with the back of a wooden spoon so the juice will be extracted while frying.
- Add the pork, stirring in the same manner and cook for about 2 minutes.
- Season with salt and pepper to taste. Add vinegar diluted with the water. Simmer for at least 3 minutes.
- Serve and enjoy.