Pork Ceviche (Kilaweng Baboy)
I’m almost hesitant to call this dish ceviche because ceviche almost always implies raw meat cooked in vinegar, citrus juices and certain spices. But its preparation is practically similar except for the one ingredient: pork.
Unlike shrimp or fish, preparing pork (or for that matter, beef) ceviche requires a little more cooking only because it’s not as easily cooked through just the marinade.
But this recipe combines the acidic flavor of ceviche and the texture and aroma of grilled meat.
Instead of grilling the pork, I pan-seared it which makes it easier in terms of prepping.
1 lb pork belly, sliced into tiny cubes
1/2 cup vinegar
1 small cucumber, diced
1 tsp brown sugar
1 small yellow onion, sliced
1 pcs small Thai chillies
Salt and pepper to taste
1 tsp vegetable oil
2 pcs calamansi or one small lime
In a medium pan, heat the vegetable oil. Add the pork cubes, spreading them out evenly in the pan. Brown the pork. Remove from heat and set aside.
In a small bowl, combine the vinegar, chillies, sugar and salt and pepper to taste. Mix well.
Place the pan-seared pork and cucumber in large bowl. Add onions and mix well. Pour the vinegar mixture into the large bowl and toss well. Squeeze 2 calamansi fruits or one medium lime over the mixture.
Let the pork ceviche marinate in the juice for about an hour in the refrigerator before serving.