Looking for an easy weeknight dinner? Kilawing Labanos at Baboy is a comforting pork and radish stew simmered in vinegar and spices. With straightforward ingredients and about an hour of total time, it’s a flavorful, filling meal that’s both nutritious and budget-friendly.
I haven’t had kilayin in years — the Kapampangan dish of pork and liver cooked in vinegar and aromatics — and I miss its distinct textures and tangy flavor. Traditional kilayin often uses minced pork lung for its unique bite, an ingredient that’s hard to find or restricted in some countries. That’s why this version, kilawing labanos at baboy, is so appealing: it uses widely available ingredients and delivers the same savory-acid balance I love, without specialty offal.
The combination of pork belly, liver, and labanos (daikon radish) creates a satisfying mix of flavors and textures. The dish is simple to prepare, stores well, and pairs perfectly with steamed rice.
What is kilawin
The root word “kilaw” means “to eat raw or fresh.” Kinilaw or kilawin traditionally refers to raw fish or meat “cooked” in citrus or vinegar, served without heat. Over time the term has broadened to include dishes simmered in vinegar and spices, such as vegetable and meat preparations that retain the bright, acidic profile of kinilaw.
Ingredient notes
- Pork – this recipe uses pork belly for richness. You can substitute pork shoulder or tenderloin if you prefer leaner meat.
- Liver – adds savory depth and helps thicken the sauce; slice into strips for even cooking.
- Vinegar – tenderizes the meat and provides the dish’s characteristic tang.
- Labanos – daikon radish adds crunch and soaks up the sauce, stretching the dish affordably.
- Aromatics and seasonings – onion, garlic, fish sauce, bay leaves, pepper, and salt build the savory backbone.
Cooking instructions
- Slice the pork, liver, and labanos into uniform ½-inch strips so they cook evenly.
- Marinate pork in ½ cup vinegar and salt and pepper for about 30 minutes. Marinate the liver separately in the remaining ½ cup vinegar for about 10 minutes, since liver cooks faster.
- Drain both proteins before cooking and squeeze out excess liquid so the pan won’t steam instead of sear.
- Heat oil over medium heat, sauté onions and garlic until soft, then add the pork and brown lightly.
- Stir in fish sauce for a minute, then add the reserved vinegar marinades. Let the vinegar come to a gentle boil, uncovered and without stirring, for 3–5 minutes to mellow the sharp acid.
- Add water and bay leaves, bring to a boil, then reduce heat, cover, and simmer 25–30 minutes or until the pork is tender.
- Add labanos and cook until just halfway tender, then add the liver and simmer about 5 more minutes until the liver is cooked through, the labanos is tender-crisp, and the liquid is reduced to your liking.
- Adjust salt and pepper to taste and serve hot with steamed rice.
Cooking tip
Raw daikon can be slightly peppery. Cooking mellows its bite, so there’s no need to salt the radish beforehand.
How to store leftovers
- This dish improves in flavor after a day, so it’s excellent for make-ahead meals. Serve warm with steamed rice.
- Although recipes with vinegar and salt can be kept at room temperature for a short time, refrigerate leftovers for safety and longer storage.
- To reheat, warm gently on the stovetop until the internal temperature reaches 165°F, or microwave in short intervals, stirring between cycles for even heating.
Kilawing Labanos at Baboy
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 thinly sliced
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 cup water
- 2 bay leaves
- 1 large labanos (daikon), peeled and cut into ½-inch strips
Instructions
- Combine the pork with ½ cup vinegar, season with salt and pepper, and marinate about 30 minutes.
- Combine the liver with the remaining ½ cup vinegar, season, and marinate about 10 minutes.
- Drain pork and liver separately and squeeze out excess liquid.
- Heat oil in a pan over medium heat. Sauté onions and garlic until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Stir in fish sauce for 1–2 minutes.
- Add the reserved vinegar marinades and let boil uncovered without stirring for 3–5 minutes to reduce the sharpness.
- Add water and bay leaves, bring to a boil, skim any scum, then lower heat, cover, and simmer 25–30 minutes until pork is tender.
- Add labanos and cook until halfway done.
- Add liver, stir gently, and cook about 5 more minutes until liver is cooked through, labanos is tender-crisp, and the liquid is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
- Slice meat and vegetables into uniform strips for even, quick cooking.
- Avoid over-marinating in vinegar; 30–60 minutes is sufficient to add flavor without making the meat mushy.
- Boil the vinegar briefly before adding water to cook off the strongest acidic bite.