Servings
Font
Back
4.5 from 12 votes

Kilawing Labanos at Baboy

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 543 kcal
Course: Main Course
Cuisine: Filipino

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

    Cup of Yum
  1. In a bowl, combine pork and ½ cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes.
  2. In another bowl, combine liver and the remaining ½ cup vinegar. Season with salt and pepper to taste. Marinate for about 10 minutes.
  3. Drain pork and liver separately and reserve marinade. With hands, squeeze to extract excess liquid.
  4. In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
  5. Add pork and cook, stirring occasionally, until lightly browned.
  6. Add fish sauce and cook for about 1 to 2 minutes.
  7. Add the reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
  8. Add water and bay leaves and bring to a boil, skimming scum that floats on top.
  9. Lower heat, cover, and continue to cook for about 25 to 30 minutes or until pork is tender.
  10. Add labanos and cook until half-done.
  11. 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.
  12. 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

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

% 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.