### The Magic Behind Kilawin: A Flavorful Filipino Delight

**Why This Recipe Stands Out**

Brining the pork belly is the secret to achieving succulent and flavorful meat. The tanginess of the vinegar-based dressing beautifully balances the rich, crispy texture of grilled pork belly. Kilawin is a traditional Filipino dish that features meats marinated in vinegar, often including goat, beef, pork, carabao (water buffalo), or deer. This dish is celebrated for its vibrant flavors and diverse textures—ranging from crunchy to tender.

In my rendition of kilawin, I use marinated and grilled pork belly—known as *inihaw na liempo* in Tagalog—and dress it with a zesty sauce made from red onion, garlic, and *sukang Iloko*, a dark vinegar derived from sugar cane molasses.

Traditionally, kilawin includes *papaít*, or bile from cow or goat gallbladders, which adds an intriguing bitterness (though I’ve opted out of this ingredient for my version). In various regions of the Philippines, you might find tofu or offal like pork ears and liver added for extra flavor and texture. The unique combination of umami, sourness, and bitterness truly represents Filipino culinary traditions.

Kilawin is sometimes confused with kinilaw—a dish featuring raw fish marinated in vinegar—as both rely heavily on vinegar for flavoring (and cooking in kinilaw’s case).

**Preparation Tips**

To create this delicious kilawin at home effectively:
1. Prepare your pork belly either on the day you plan to serve it or ideally a day ahead.
2. Soak chunks of pork belly in a seasoned brine for 6 to 24 hours.
3. Grill over hot coals before slicing into bite-sized pieces.
4. For the dressing: simply whisk together sliced onions, minced garlic, vinegar, salt, sugar, and freshly ground black pepper before mixing with your grilled meat.

Serve it solo or alongside steamed white rice paired with your favorite cold beer—it’s sure to be a hit!

### Kilawin Recipe

#### Ingredients

**For Grilled Pork Belly (*Inihaw Na Liempo*):**
– 1/2 cup (120ml) water
– 1/4 cup (60g) Diamond Crystal kosher salt; use half as much if using table salt
– 2 tablespoons (30ml) fresh lemon juice
– 2 tablespoons (25g) sugar
– 1/2 teaspoon freshly ground black pepper
– 2 pounds (910g) boneless skin-on pork belly cut into blocks measuring approximately 2 inches by 4 inches

**For Kilawin Dressing:**
– 1 large red onion (~10½ ounces; ~300g), thinly sliced
– 5 medium garlic cloves (~25g), minced
– 1/2 cup (120ml) sukang Iloko vinegar
– 1 tablespoon freshly ground black pepper
– 2 teaspoons Diamond Crystal kosher salt; adjust if using table salt
– 1 teaspoon sugar
– Sliced scallions for garnish

#### Instructions

**Preparing Grilled Pork Belly:**
1. In a small bowl whisk together water,salt ,lemon juice ,sugar ,and black pepper until fully dissolved.


2. Place the pork belly into a gallon-sized zipper-lock bag or large baking dish; pour marinade over it ensuring even coverage before sealing tightly.

3. Refrigerate for at least six hours up to twenty-four hours.

4. Preheat your grill by lighting half a chimney full of charcoal until covered with gray ash then arrange coals on one side OR set half burners on high heat if using gas grill.

5. Clean grill grates then remove excess marinade from meat before grilling directly over hot coals until cooked through—about twenty minutes total time depending on flare-ups—until internal temperature reaches **155°F(68°C)** .

6 . Let rest five minutes then slice into strips about one inch wide by two inches long .


**Making Kilawin Dressing:**
7 . In another bowl combine half sliced onions ,garlic,vinegar ,black pepper,salt,and sugar stirring until dissolved completely .

8 . Add grilled pork tossing gently so all pieces are coated evenly .

9 . Transfer mixture onto serving platter garnishing with remaining onions & scallions before serving warm alongside rice & drinks!


### Special Equipment Needed:
Charcoal/gas grill | Wire rack | Instant-read thermometer

### Notes:
*Sukang Iloko* originates from Luzon’s Ilocos Region made via fermentation process involving native botanicals resulting in sweet yet tangy flavor similar sherry vinegars found globally! If unavailable substitute cane/distilled white vinegars instead!

### Storage Tips:
Store leftover kilawin sealed tightly within fridge up-to three days max! Reheat gently either oven preheated at **350°F(177°C)** OR microwave intervals till warmed through again!

Enjoy this delightful taste experience that captures authentic Filipino flavors right at home!