Pork Kilawin Recipe (Kinilaw na Baboy)

Last Updated on January 15, 2017 by Ed Joven

How to cook Pork Kilawin (Kinilaw na Baboy)

Kilawín is a raw meat or seafood dish popular in the Philippines and served in many restaurants, similar to ceviche.

In the Ilocos region, kilawín is made with raw fresh meat of goat, beef, carabao, and deer, while seafood used includes shrimp, tuna, and anchovies. The main ingredient of Kilawin or Kinilaw is vinegar others use calamansi juice, or a combination of these. Shallots, ginger and siling labuyo (chili peppers) are also added.

The meat used in kilawín must be fresh, i.e., taken immediately after an animal has been butchered or from fishermen that have just docked their boats, as there are bacterial hazards involved with consuming raw meat and seafood.

Pork Kilawin Recipe (Kinilaw na Baboy) is a popular finger food (pollution) and an appetizer, this dish is made of pork meat, usually from cheek and ears, boiled and grilled, then chop into small pieces.   Just follow the easy instructions below.

• 1 kilo pork skin
• ⅓ cup soy sauce
• ½ cup Vinegar
• 2 medium onions,  chopped
• 3 medium tomatoes, chopped
• 4 cups of water
• 1 teaspoon salt
• 6 pcs chili (siling labuyo)

• In a casserole, put pork skin in water and some salt.
• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
• Remove pork skin from water.
• Slice the pork skin into bite sized pieces while still hot.
• Place in a bowl and add vinegar, chili, soy sauce and chopped, uncooked onions and tomatoes.
• Serve immediately with your favorite Beer.