Kilawing Labanos at Baboy
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
543 kcal
-
Course
Main Course
-
Cuisine
Filipino
Kilawing Labanos at Baboy
Report
KIlawing Labanos at Baboy is easy to make, tasty, and budget-friendly, too! Serve with steamed rice for a nutritious meal the whole family will love!
Share:
Ingredients
- 1 pound pork belly, cut into ½-inch strips
- 1 pound pork liver, cut into ½-inch strips
- 1 cup vinegar
- salt and pepper to taste
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 cup water
- 2 bay leaves
- 1 large labanos, peeled and cut into ½-inch strips
Instructions
- In a bowl, combine pork and ½ cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes.
- In another bowl, combine liver and the remaining ½ cup vinegar. Season with salt and pepper to taste. Marinate for about 10 minutes.
- Drain pork and liver separately and reserve marinade. With hands, squeeze to extract excess liquid.
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add the reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add water and bay leaves and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and continue to cook for about 25 to 30 minutes or until pork is tender.
- Add labanos and cook until half-done.
- Add liver, stirring gently to combine, and continue to cook for about 5 minutes or until liver is cooked through, labanos are tender yet crisp, and liquid is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
- For fast and even cooking, slice the meat and vegetable into thin, uniform strips.
- Do not marinate for too long, as the acids in the vinegar might break down the protein fibers and make the meat mushy. Thirty minutes to an hour should be enough to impart flavor.
- Give the vinegar a few minutes to boil uncovered and without stirring before adding the water to cook off the strong acid taste.
Nutrition Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
7g
(2%)
Protein
24g
(48%)
Fat
45g
(69%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
282mg
(94%)
Sodium
341mg
(14%)
Potassium
519mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
16378IU
(328%)
Vitamin C
34mg
(38%)
Calcium
39mg
(4%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 282mg | 94% |
| Sodium | 341mg | 14% |
| Potassium | 519mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 16378IU | 328% |
| Vitamin C | 34mg | 38% |
| Calcium | 39mg | 4% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
Other Recipes
You'll Also Love
