Kilawin Tuna & Pork Liempo Recipe: Filipino Style Surf & Turf

Name: Kilawin Tuna and Pork Liempo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Filipino
Ingredients: 1 1/2lb Pork Belly, Sliced into 1/2inch slices; 1/4cup Banana Ketchup; 3/4cup Tamarind Juice; 3/4cup Garlic, Minced; 1/2tbsp Ginger, Minced; 2tsp Brown Sugar; 1tsp Black Pepper, Grounded; 1tsp Onion Powder; 1tsp Garlic Powder; 1 1/2tsp Kosher Salt; 2 pieces Bay Leaves; 1/4cup Oil; 1lb Fresh Tuna or any desired fresh fish, cut in 1/2inch cubes; 3tbsp Lemon or Calamansi, if available; 1/2cup Coconut Vinegar or Cane Vinegar; 2tbsp Ginger, Minced; 3 Cloves Garlic, minced; 1/2tsp Black Pepper, Ground; 1/2tsp Kosher Salt; 2pcs Thai Chili (1) red, (1) green, seeded and chopped. (Add more or less chili depending on spice preference); 1/2cup Red Onions, thinly sliced; 1tsp Lemon Zest

Kilawin Tuna & Pork Liempo Recipe: Filipino Style Surf & Turf

Kilawin Tuna and Pork Liempo

Rated 3.0 stars by 2 users

Cuisine

Filipino

Servings

Prep Time

30 minutes

Cook Time

1 hour

Two summertime favorites.

Liempo and Kilawin perfectly compliment each other to give you one tasty meal.

Inihaw na Liempo is Filipino Style Grilled Pork Belly. It is a favorite food in the Philippines due to it's simple nature and because it is the perfect quick barbeque recipe. Chef Jemille loved it at first bite and we know that you will too!

Kilawin is pretty much the Filipino version of ceviche. It differentiates itself and stands out by using vinegar as a key ingredient. Kilawin is a popular appetizer and is a go-to "pulutan" (foods that are enjoyed with beer or alcoholic beverages). This refreshing and flavorful dish is an absolute must have when exploring Filipino Cuisine.

The perfect marriage of these two dishes makes for a meal that is an all time favorite among both Pamilya and the Sarap Now family. We are so excited for you to try it!

Special thanks to Chef Jemille Cruz of Pamilya for sharing his recipe so we can learn how to prepare and cook Pork Liempo and Tuna Kilawin.

If you live in the Los Angeles area and you would like Pamilya to cater your next event, or if you just want some delicious filipino meals, you can contact them through through their instagram page:

@pamilya_ca

www.instagram.com/pamilya_ca

Author:

Chef Jemille Cruz

Ingredients

Grilled Pork Liempo

1 1/2lb Pork Belly, Sliced into 1/2inch slices
1/4cup Banana Ketchup
3/4cup Tamarind Juice
3/4cup Garlic, Minced
1/2tbsp Ginger, Minced
2tsp Brown Sugar
1tsp Black Pepper, Grounded
1tsp Onion Powder
1tsp Garlic Powder
1 1/2tsp Kosher Salt
2 pieces Bay Leaves
1/4cup Oil

Kilawin Tuna

1lb Fresh Tuna or any desired fresh fish, cut in 1/2inch cubes
3tbsp Lemon or Calamansi, if available
1/2cup Coconut Vinegar or Cane Vinegar
2tbsp Ginger, Minced
3 Cloves Garlic, minced
1/2tsp Black Pepper, Ground
1/2tsp Kosher Salt
2pcs Thai Chili (1) red, (1) green, seeded and chopped. (Add more or less chili depending on spice preference)
1/2cup Red Onions, thinly sliced
1tsp Lemon Zest

Directions

For Grilled Pork Liempo

Cut the pork belly in 1/2inch slices. Sprinkle a pinch of Alaea salt on each side of the pork slices and set aside.
Mix all the rest of the ingredients together in a blender. After blending, place half of the mixture in a bowl for marinade. Keep the rest of the mixture in the refrigerator for basting.
Dip and rub each pork slice on the marinade mixture in the bowl and place on a container with cover. Let it sit in the refrigerator for at least 3 hours or overnight is even better to get a full flavor on the pork belly.
Grill pork belly and baste with the rest of the marinade. Serve hot with spicy vinegar.
Also pairs well with our Pamilya's Kilawin

For the Kilawin Tuna

Cut fresh tuna into 1/2inch cubes, put into bowl, cover with saran wrap and place in fridge
Mix lemon juice and vinegar together in a bowl.
Add the rest of the ingredients -- ginger, garlic, black pepper, salt, and thai chili.
Mix well and sit for 15 minutes to incorporate all the flavors.
Add the red onions and lemon zest to the tuna bowl. Then add the marinade and toss together.
Let everything sit in the refrigerator for 15 minutes and enjoy when ready! Serve with Grilled Pork Liempo for that perfect blend of fresh and char.