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Kilawen
Background
Another simple dish that benefits from very fresh
ingredients. Make sure you use the freshest meat available as it
will only be lightly cooked. Ideally you should use Ilocano vinegar (sukang iloko)
but you'd be hard pushed to find any outside of Ilocos.
Ingredients
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A couple of medium thickness
fresh pork chops
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A piece of pork liver
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A red onion, finely chopped
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A good chunk of fresh ginger,
finely chopped
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The juice of half a lemon (or a
handful of kalamansi)
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Some finely chopped red chilli
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A little white or malt vinegar
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Salt to taste
Method
It's best to use the barbecue
for cooking this dish but you can use a grill if it's more practical.
Grill the pork chops and the liver until they are no more than medium
rare. There should still be a hint of pinkness in the meat when cut open.
Remove the meat from the heat and cut into thin bite-sized slices about
1/4" or less thick.
If the meat is still too pink
for your taste then you can cook the slices for a couple more minutes by
spreading them out in a hot dry frying pan. Make sure the pan is very hot
and do not add oil and do not stir the meat; just sear it. This technique
is called "imbaliktad" in Ilocano which basically means flipped or
upside-down.
Mix the cooked meat with all the
other ingredients, seasoning with the chilli, vinegar and salt to taste.
Serve whilst still warm with steamed rice and
Balatong. Serves 2.
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