@featrmedia: Despite its name, kilawing labanos is not served raw. The pork is first marinated in vinegar and cooked, while the other ingredients are lightly blanched before everything comes together. 🐷 The result is bold, tangy, and packed with texture. Curious to see where it comes from? Catch the full story in our Laguna series on YouTube. 📺 KILAWING LABANOS Ingredients: 1 kg labanos (white radish), peeled and cut into ¼–½‑inch slices 300 g pork liver or chicken liver, cubed 150 g pork liempo/sinigáng pieces (optional) 1 medium onion, chopped 6 cloves garlic, minced 1 tomato, chopped (optional) 3 Tbsp white or sukang maasim vinegar ½ cup water or chicken broth 2 Tbsp sugar (or to taste) 2 Tbsp soy sauce (optional, for color and depth) Salt and ground black pepper to taste 3 Tbsp cooking oil Procedure: 1. Place the sliced labanos in a colander and blanch briefly in boiling water; then drain and set aside. This helps mellow the radish’s sharpness. 2. Heat oil in a pot over medium heat. Sauté garlic and onion until fragrant and onion turns translucent. 3. Add pork liver (and pork pieces if using). Stir until the liver is no longer pink and pork is lightly browned. 4. Stir in tomato, then pour in vinegar and water/broth. Add sugar and soy sauce. Bring to a simmer. 5. Add the blanched labanos, cover, and simmer on low to medium heat for 15–20 minutes, stirring occasionally, until the radish is tender and the flavors meld. Season with salt and pepper to taste. Serve warm with steamed rice. #fyp #featrmedia #filipinofood #laguna

FEATR

Open In TikTok:

Region: DE

Saturday 06 June 2026 10:00:00 GMT