Kilawin is always confused with raw fish cooked using plain. That is a common mistake. For those who need to know the difference, raw fish in vinegar is kinilaw, while pork and liver cooked in vinegar are kilawin. Kilawin is a dish that originates from Pampanga, one of the provinces of Luzon.

Kilawin is not only good for ordinary meals, but is also highly favored during beer drinking sessions. The spiciness is a perfect beer pairing and my male cousins ​​say it helps keep the drunkenness away. But of course they only say that to make fun of me and it’s their way of cajoling me into making the recipe for them.

Ingredients:

• 1½ cups pork liver (sliced)
• 2 cups pork (sliced ​​and boiled until tender)
• 1½ teaspoon black pepper
• 4 tablespoons of bacon
• 6 garlic cloves (minced)
• 1 regular size onion (sliced)
• ½ cup of native vinegar
• ½ cup broth (boiled pork)
• Salt to taste)

Cooking procedure:

• Soak the liver in vinegar, salt and pepper for 5 minutes.
• Sauté garlic in lard until golden. Add the onion and continue cooking until the onion is cooked through.
• Add the liver which is already sliced ​​and stir the mixture constantly for about 3 minutes and press the liver pieces with the back of a wooden spoon so that the juices are extracted while frying.
• Add the pork, stirring in the same way, and cook for about 2 minutes.
• Season with salt and pepper to taste. Add vinegar diluted with the water. Cook over low heat for at least 3 minutes.
• Serve and enjoy.