Kilawing Labanos at Atay
Recipe GLPR6a83401392ffc1
A traditional Filipino stew featuring tender pork butt and liver combined with crisp radish in a savory, vinegar-based broth. The dish balances the richness of the offal with the sharp acidity of vinegar and the fresh crunch of labanos (daikon radish), creating a complex and deeply satisfying main course.
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Ingredients
2 tablespoons oil
1 small onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1 pound pork butt, cut into 1/2-inch strips
1 tablespoon fish sauce
1/2 cup vinegar
1 cup water
2 bay leaves
2 large labanos (daikon radish), peeled and cut into 1/2-inch strips
1 pound pork liver, cut into 1/2-inch strips
Salt and pepper to taste
Directions
Heat oil in a large pot or pan over medium heat.
Add the sliced onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
Add the pork butt strips. Cook, stirring occasionally, until the meat is lightly browned on the edges, about 5-7 minutes.
Stir in the fish sauce and cook for 1-2 minutes, stirring gently to coat the pork.
Pour in the vinegar and bay leaves. Bring to a boil without stirring and let it bubble for 3-5 minutes to allow the vinegar to reduce slightly and infuse the pork.
Add the water and return to a boil. Reduce heat to medium-low, cover the pot, and simmer for 25-30 minutes until the pork butt is very tender.
Add the labanos strips and continue cooking for 5-7 minutes until they begin to soften but still retain some crispness.
Gently stir in the pork liver strips and cook until the liver is cooked through (no pink inside, about 145°F internal temperature), the labanos are tender yet still slightly crisp, and the liquid has reduced by half, approximately 5-7 minutes. Remove the bay leaves.
Season to taste with salt and pepper. Serve hot in bowls with the cooking liquid spooned over top.
