Kilawin

Caviteñean kilawin is not made of raw fish but instead of grated green papaya cooked in vinegar with grilled mashed pancreas and chopped librillo of cows.

Ingredients:

300 grams cow librillo, cleaned and boiled til tender then chopped in small pieces
150 grams cow pancreas, cleaned, grilled ang mashed into paste
1/2 - 1 cup vinegar, depending on taste
1 green papaya, thinly shredded
4 cloves garlic, minced
1 medium white onion, chopped
1/2 c water or more
2 tbsps miso paste
2 tbsps oil
Long green chili
Salt and pepper to taste


Procedure:
Soak mindonggo and grated lungs of cow in salt, pepper and vinegar, set aside.
Sauté garlic, miso and onion in oil.
Add pancreas and mindonggo. Cook until tender.
Add papaya and sili. Simmer until done.



Best paired with: Adobo and Kare-kare