Kilawing Labanos at Baboy

Ingredients

• 1 pound pork belly (cut into 1/2-inch strips)
• 1 pound pork liver (cut into 1/2-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 1/2-inch strips)

Steps

1. 1

   In a bowl, combine pork and 1/2 cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes.

2. 2

   In another bowl, combine liver and the remaining 1/2 cup vinegar. Season with salt and pepper to taste. Marinate for about 10 minutes.

3. 3

   Drain pork and liver separately and reserve marinade. With hands, squeeze to extract excess liquid.

4. 4

   In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.

5. 5

   Add pork and cook, stirring occasionally, until lightly browned.

6. 6

   Add fish sauce and cook for about 1 to 2 minutes.

7. 7

   Add the reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.

8. 8

   Add water and bay leaves and bring to a boil, skimming scum that floats on top.

9. 9

   Lower heat, cover, and continue to cook for about 25 to 30 minutes or until pork is tender.

10. 10

    Add labanos and cook until half-done.

11. 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. 12

    Season with salt and pepper to taste. Serve hot.