Kilawing Labanos at Baboy

Kilawin is usually synonymous to raw fish but for this dish, instead of fish, pork and daikon radish is its main ingredient but don’t worry both of it are fully cooked. I think the only thing retained in the original kilawin meaning is the use of vinegar, but does that mean kilawin is more synonymous to vinegar than being raw? I don’t know but most probably it is the method of marinating it in vinegar, I guess. This dish Kilawing Labanos at Baboy when directly translated means “Raw Daikon Radish and Pork” but like I said there is nothing raw in this dish but instead it is prepared by marinating daikon radish and pork in vinegar then sautéed in garlic and onion before stewed furthermore with vinegar before seasoned with fish sauce and freshly ground black pepper.


This is a sour dish, I warn you, almost similar to paksiw so make sure serve this with tons of rice plus some fried fish on the side would be great as well. It can be consumed hot, warm, at room temperature or cold, it’s up to you what you prefer.

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Kilawing Labanos at Baboy 2

Kilawing Labanos at Baboy

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Kilawing Labanos at Baboy is a Filipino dish of vinegar marinated daikon radish and pork sautéed in garlic and onion then stewed in vinegar.


Scale

Ingredients

  • 500 g pork shoulder chops, sliced into thin strips
  • 1 medium daikon radish, thinly sliced
  • 1 1/2 cups cane vinegar
  • 1 cup water
  • 2 small red onions, thinly sliced
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • 2 pcs bay leaves
  • fish sauce
  • salt
  • oil

Instructions

  1. In a bowl marinate pork in 1/2 cup of vinegar, salt and pepper. Set it aside for 30 minutes.
  2. In a separate bowl generously season radish with salt, set it aside for 15 minutes then rinse with running cold water. Place radish in a bowl together with 1/2 cup of vinegar, set aside.
  3. Drain radish, discard vinegar.
  4. Drain pork, reserve the vinegar.
  5. In a wok add oil, then sauté garlic and half of the onions.
  6. Add pork then stir fry in high heat until light brown in colour.
  7. Pour in the reserved vinegar, the remaining 1/2 cup vinegar and water. Add the bay leaves then bring it to a boil. Lower heat then simmer for 20 minutes.
  8. Add the daikon radish, mix to combine with pork then continue to cook uncovered for 5 minutes.
  9. Season with fish sauce and freshly ground black pepper, garnish with half of the chopped onions then serve.

 


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4 Responses

  1. I like the combo of pork and white radish. This looks very appetizing!

  2. Don’t know this dish, but I certainly like your version of it. The radish must add such an interesting flavor note. Good stuff — thanks.

  3. Wow – that IS a lot of vinegar – thanks for the warning. Sounds really interesting and fun! Thanks< Raymund.

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