PORK KILAWIN (Pork and Liver With Vinegar)
2 pounds boneless pork loin
2 pounds pork or beef liver
2 cups palm vinegar
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon MSG
1/4 cup oil
1 onion, chopped
1 clove garlic, crushed
Fried Garlic (preparation below)
Cut pork and liver into strips. Place in large baking dish or other
container. Add vinegar, salt, peppercorns and MSG. Marinate 30 minutes.
Drain pork and liver, reserving marinade.
Heat oil in Dutch oven. Add pork and liver in batches and saute until
lightly browned. Saute onion and garlic with last batch. Add reserved
marinade. Bring to boil, cover and simmer until meat is tender, 15 to
25 minutes. Turn into serving container and garnish with Fried Garlic.
Makes 8 servings.
1 tablespoon oil
6 cloves garlic, chopped
Heat oil in small skillet. Add garlic and saute until browned. Drain on
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