Kilawing Labanos at Baboy

⏱ Prep: 0 min ⏱ Cook: 400 min Hard

2 persons — adjust:

Ingredients

0.5 pound 1 pound pork belly cut into ½-inch strips
0.5 pound 1 pound pork liver cut into ½-inch strips
0.5 cup 1 cup vinegar
0 salt and pepper to taste
0.5 tablespoon 1 tablespoon oil
0.5 1 onion peeled and sliced thinly
2 clove 4 cloves garlic peeled and minced
0.5 tablespoon 1 tablespoon fish sauce
0.5 cup 1 cup water
1 2 bay leaves
0.5 l 1 large labanos peeled and cut into ½-inch strips
0 In a bowl, combine pork and ½ cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes.

For fast and even cooking, slice the meat and vegetable into thin, uniform strips.
Marinate the pork and liver in separate bowls as they have different cooking times and will be added to the pan at different times. 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.
Like adobo sa puti, kilawing baboy and labanos is a great make-ahead dish as it improves in flavor over time. It's hearty and tasty as a main dish paired with steamed rice.
As with most foods cooked in vinegar and salt, it’s said to keep well at room temperature. However, I highly recommend storing it in the refrigerator for longer, safer storage.
To reheat, place in a saucepan and heat to 165°F. Or warm in the microwave at 2- to 3-minute intervals until completely heated through, stirring after each interval.