Kilawing Isda at Baboy

Ingredients for Kilawing Isda at Baboy

• 250 g white fish meat, such as grouper or snapper, cubed
• 250 g pork belly with fat, cubed
• 1 cup cane vinegar
• 1/2 cup lemon juice
• 1 tbsp thinly sliced ginger
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 2 green chillies, sliced
• 1 tsp salt
• Freshly ground black pepper, to taste
• 1 cup water
• Oil, for deep-frying

How to cook Kilawing Isda at Baboy

1. 1.Soak fish in 1/2 cup vinegar for at least 5 minutes. Drain in a colander and gently squeeze dry.
2. 2.Combine remaining vinegar, lemon juice, ginger, onion, garlic, chillies, salt, and pepper. Cover with fish and refrigerate 4 to 6 hours.
3. 3.Simmer pork with salt, pepper, and water over medium heat for 15 minutes. Drain, then chill in the freezer for 30 minutes.
4. 4.Heat deep-frying oil over high heat. Fry chilled pork for under 2 minutes until crisp; drain.
5. 5.Fold crispy pork into the chilled fish mixture and serve immediately.