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In contrast, here in my American kitchen, my version of pork kilawin is different because I sautéed the meat thoroughly. I did not have the rich, dark Ilocano vinegar found in Ilocos which has a nearly balsamic texture. Instead I used cider vinegar, organic garlic and onions which when put together in the saucepan emitted a garlicky, tangy aroma around the house that did not go unnoticed by my family. And typical of all dishes cooked in garlic and vinegar, this pork kilawin tasted better even days after, especially served on a bed of steamed white jasmine rice. This is an Asian in America recipe. Serves 2 to 4.
pork shoulder - 1 pound, cut in 2-inch cubes
garlic - 1 whole head, peeled, crushed
onion - 1 large, sliced
fresh ginger - 1/2 teaspoon, minced
pork liver - 1/4 pound, sliced in 2-inch strips
cider vinegar - 3/4 cup
organic broth (chicken or beef) - 1/2 cup
black peppercorns - 1 Tablespoon
sea salt - 1 teaspoon
freshly ground black pepper powder - 1 teaspoon
rice - for serving
In a large skillet, over medium high heat, place the pork shoulder cubes. After 3 to 5 minutes, render the fat coming from the pork. The meat pieces will turn brown and the fat from the pork will be apparent in the skillet.
In the same skillet, move the pork cubes to the side and sauté the garlic, onions and ginger for 1 to 2 minutes in the oil from the pork fat. Add the pork liver cut in strips. Continue cooking till meat is thoroughly cooked in about 10 minutes.
To the pork mixture in the skillet, add the vinegar and broth. Season with black peppercorns, salt and black pepper powder. Cover and continue cooking for 10 minutes more so that vinegar flavor blends well.
Serve warm with rice.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino