Kilawing Isda at Baboy

Kilawing Isda at Baboy

Last time I posted a dish called Kilawing Isda (Ceviche) and this post will be something similar except for the addition of crispy pork pieces which totally redefines the dish due to the additional texture and flavour added. Honestly I never knew that there is a variant like this until I tried it in a gathering we had attended, me and my wife loved it so we made it at home and here it is.

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Kilawing Isda at Baboy

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  • 250g white fish meat (grouper and snapper works well), cut into small cubes
  • 250g pork belly with fat on, cut into small cubes
  • 1 cup cane vinegar
  • 1/2 cup lemon juice
  • 1 tbsp thinly sliced ginger
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 green chillies, sliced
  • 1 tsp salt
  • freshly ground black pepper


  1. In a bowl mix together 1/2 cup of vinegar and fish meat, let it soak for at least 5 minutes. Drain fish meat in a colander then give it a light squeeze to further drain liquid from the fish.
  2. Mix together remaining vinegar, lemon juice, ginger, onion, garlic, chillies, salt and freshly ground black pepper. Place vinegar sauce and fish on a covered container then refrigerate for at least 4 hours to a maximum of 6 hours.
  3. While waiting for the fish to marinate, place pork pieces in a small pot with salt, freshly ground black pepper and 1 cup of water. Turn on heat on medium and cook for 15 minutes. Remove from pot then drain well, let it cool buy placing it on a freezer for 30 minutes.
  4. Prepare a wok with enough oil for deep frying the meat, turn heat on high and when the oil is ready drop the cold cooked meat. Cook until it becomes crispy this might take less than 2 minutes. Drain the set aside.
  5. Remove fish from the fridge, mix in the crispy pork pieces then serve with ice-cold beer!




No Responses

  1. nors says:

    pre, sarap naman nung baboy, sarap siguro pulutan nyan…

  2. A surf and turf! Looks and sounds delicious

  3. Ben says:

    I’d like to try this myself. Thank you for sharing.

  4. This dish sounds fantastic.
    Have a happy Sunday.
    :-) Mandy

  5. peachkins says:

    Ito masarap talaga! Lalo na sa kaning-lamig. Promise…

  6. What a neat combination. I’ve never had ceviche mixed with cooked meat too and I love the different flavors and textures at play.

  7. Judy says:

    Interesting combination of flavors with the fish, pork, and chilies … it’s got my flavor sensors firing off trying to imagine it!

  8. I always love to have new fish dishes to add to my repertoire. This looks exotic and so flavorful!

  9. ceciliag says:

    i cannot wait until i get my own pork, and i have never tried pork with a fish.. very cool.. c

  10. Jay says:

    sounds absolutely divine…
    In my blog, a cute triple award is waiting for you..:)
    Tasty Appetite

  11. peasepudding says:

    Wow i have never heard of ceviche with cooked meat before but i like both ingredients so will have to try it. We had salmon tartare at the weekend, sign of spring coming I think. Don’t forget to join, we hope you can come to the conference too, it would be great to meet you.

  12. Meri says:

    I love when you try a dish a new way and are inspired to experiment! Glad it turned out well!

  13. The fats on the fried pork pieces is one of those I simply enjoy very much but have to cut down and its once a while now, lovely recipe.

  14. Sissi says:

    I have never tasted or made a dish with pork and fish together. This one looks really good.

  15. foodjaunts says:

    Looks awesome. I’ve never thought to put fish and crispy pork belly together. Hmm…I’ll definitely have to remember this for the next time I need a dish

  16. this is great and i was going to post up my recipe of my version of this dish, but you’ve beat me to it. best combination right?

  17. I would definitely try ceviche with crunchy pork pieces. Though I would be afraid that this version would ruin regular ceviche for me forever. Thanks for bringing this variation to my attention!

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