March 3, 2010

KILAWING TANGIGUE WITH A TWIST

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Kilawing Tanigue with a Twist Ingredients:
1/2 kilo liempo (pork belly)
1 kilo fresh tanigue
4 tablespoons chopped onions
1/2 cup freshly squeezed calamansi juice
1/2 tablespoon chopped siling labuyo (chili powder)
6 tablespoons chopped ginger
2 tablespoons chopped siling haba (finger chili)
2 tablespoons red bell pepper strips (optional)
1/2 cup mayonnaise
3/4 cup vinegar
salt and pepper to taste

Marinade:
2 tablespoons calamansi juice
1 cup soy sauce
1 tablespoon chopped onions
1/2 tablespoon chppped siling labuyo (chili pepper)
1 tablesppoon chopped garlic

Kilawing Tanigue with a Twist Procedures:
1. Combine the ingredients for the marinade. Add the pork belly and marinade for 1-2 hours.
2. Frill pork belly until done. Cut into cubes. Set aside.
3. Fillet the tanigue then cut into cubes.
4. In a bowl, combine the pork, fish, onions, calamansi juice, siling labuyo, ginger, siling haba, mayonnaise, and vinegar. Season with some salt and pepper.



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