Pork Kilawin

Other Filipinos think that when they heard Kilawin food, they think it's a raw fish cooked in vinegar (deboned fish soaked in vinegar). Kilawin is a Kapampangan recipe again that has pork and liver cooked in vinegar.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of pork, sliced thinly into 1 inch long

* 1/2 kilo of pork liver, sliced thinly

* 1 cup of native vinegar

* Rock salt

* 2 pieces of big onions, sliced thinly

* 6 cloves of garlic, crushed

* 4 tbsp. of shortening

* 1/2 cup of water

Cooking procedure:

1. Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.

2. Saute' garlic in shortening until brown. Add pork mixture, pressing the pieces very well.

3. Cover and simmer until pork is tender.

4. Add liver mixture and water, boil and allow minxture to thicken.

5. You can also add chopped green chilli if you want it a bit hot.

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Pork Tocino

Tocino is one of the most popular processed Filipino foods in Pampanga. And many foreigners who have been introduced to this famous recipe have come to like it.

Tocino or tosino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

Ingredients and cooking procedure after the jump.

Ingredients:

* 4 Kilos of pork round or shoulder butt (pigue or kasim)

* 4 teaspoons of phosphate

* 1 cup water

* 1/2 cup rock salt

* 2 teaspoons of curing salt

* 3 cups sugar

* 1/4 cup crushed garlic

* 1/2 cup anisado wine

* 1 cup pineapple juice

* red food color, optional

* 2 tablets ascorbic acid, crushed

Cooking Procedure:

1. Slice the pork across the grain, 1/4 inch thick pieces. Set aside in the refrigerator.

2. Dissolve phosphate in water.

3. In a non-reactive bowl, combine rock salt, curing salt and phosphate solution. Mix well. Add sliced portk and toss to coat meat completely.

4. Add the remaining six ingredients and mix until well blended.

5. Cure at room temperature for 8 to 10 hours or in the refrigerator for 1-2 days.

6. Pack in a polyethylene bags. Freeze until needed.

For this recipe, you can pack 10 packs of 1/2 kilo each.

You can sell this to earn extra money or keep it for your family. :)