Taking up Marcus’ queue for Something Offal, here’s a traditional Filipino recipe that I’ve grown up with and love! The ingredients are few and it’s fun and really easy to make. Without further ado, I give you Pork & Liver Kilawin…
* The definition of kilawin is to “cook” or marinate in vinegar. With that in mind, you can take the basics (vinegar, garlic, and onion) and marinate other meats of your liking if you aren’t as adventurous with your animal parts.
– 8 cloves of garlic
– 1 whole yellow onion
– 1 1/2 cups of white vinegar
– 2lbs beef liver
– 2lbs pork loin chops
– salt & pepper to taste
– chop garlic & onion
– cube pork and liver into 1/2″ pieces, set liver aside in deep bowl
– add vinegar, salt and pepper to liver and let marinate while tending to your other ingredients
– cook pork in pot on medium fire, add 1/2 cup of water and 1/4 cup of olive oil and continue cooking until liquid is completely absorbed. Stir occasionally.
– in a small pan, brown chopped garlic and onion with 1T olive oil, set aside
– here’s the fun part…back to the liver: using your hand, squeeze the liver in the marinade to get the juice from the liver (I recommend using a plastic glove). Do this until you’ve gone through the bowl thoroughly. This is traditionally how it is done whenever my parents have made this dish. I know it doesn’t sound all that pleasing to the palette (juicing liver) but trust me on this one.
– Once all of the liquid has been absorbed by the pork, add the garlic/onion mixture and the liver marinade to the pot. Let simmer for 20-30 minutes, stirring occasionally then enjoy!
I will usually make this dish the night before I intend to eat it as the flavors absorb into the meats really well overnight. However, that’s just my personal preference.
Rest Day 01.30.2011