Kilawing Labanos
Kilawing Labanos
Ingredients
- 1 kg labanos, (white radish), peeled and cut into 1/4–1/2-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 tablespoons white or sukang maasim vinegar
- 1/2 cup water or chicken broth
- 2 tablespoons sugar, or to taste
- 2 tablespoons soy sauce, (optional, for color and depth)
- to taste salt
- to taste ground black pepper
- 3 tablespoons cooking oil
Instructions
- 1
Place the sliced labanos (white radish) in a colander. Blanch briefly in boiling water for about 1-2 minutes, then drain immediately and set aside. This step helps to mellow the radish’s sharpness.
⏱️ 5 min
- 2
Heat the cooking oil in a pot over medium heat. Add the minced garlic and chopped onion. Sauté until the garlic is fragrant and the onion turns translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Add the cubed pork liver (and pork pieces if using) to the pot. Stir continuously until the liver is no longer pink and the pork is lightly browned, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the chopped tomato (if using). Pour in the white or sukang maasim vinegar and water or chicken broth. Add the sugar and soy sauce (if using). Bring the mixture to a simmer.
⏱️ 5 min
- 5
Add the blanched labanos to the pot. Cover and simmer on low to medium heat for 15–20 minutes, stirring occasionally, until the radish is tender and the flavors have melded together.
⏱️ 20 min
- 6
Season with salt and ground black pepper to taste. Serve warm with steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kilawing Labanos
- 1 kg labanos, (white radish), peeled and cut into 1/4–1/2-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 tablespoons white or sukang maasim vinegar
- 1/2 cup water or chicken broth
- 2 tablespoons sugar, or to taste
- 2 tablespoons soy sauce, (optional, for color and depth)
- to taste salt
- to taste ground black pepper
- 3 tablespoons cooking oil
Instructions
- 1
Place the sliced labanos (white radish) in a colander. Blanch briefly in boiling water for about 1-2 minutes, then drain immediately and set aside. This step helps to mellow the radish’s sharpness.
⏱️ 5 min - 2
Heat the cooking oil in a pot over medium heat. Add the minced garlic and chopped onion. Sauté until the garlic is fragrant and the onion turns translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the cubed pork liver (and pork pieces if using) to the pot. Stir continuously until the liver is no longer pink and the pork is lightly browned, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the chopped tomato (if using). Pour in the white or sukang maasim vinegar and water or chicken broth. Add the sugar and soy sauce (if using). Bring the mixture to a simmer.
⏱️ 5 min - 5
Add the blanched labanos to the pot. Cover and simmer on low to medium heat for 15–20 minutes, stirring occasionally, until the radish is tender and the flavors have melded together.
⏱️ 20 min - 6
Season with salt and ground black pepper to taste. Serve warm with steamed rice.
⏱️ 3 min