1/2 kilo pork kasim (shoulder), cut into small strips
1/4 kilo pork liver, cut into strips
1/4 kilo pork lungs, chopped fine
1 medium onion, sliced
4 cloves garlic, crushed
1 teaspoon freshly ground pepper
1 bay leaf
How to cook kilawin:
- Marinate pork in vinegar. In a pan saute garlic and onions.
- Add pork lungs and the pork and vinegar, ground pepper and bay leaf.
- Simmer over low fire, when pork is almost tender add liver and salt to taste.
- Continue cooking till pork is tender and liquid is reduced.