Pickled Pork Snouts (Kilawin)
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
snout |
|
| ½ | cup |
vinegar
palm |
|
| ¼ | cup |
soy sauce, tamari
|
|
| ½ | teaspoon |
black pepper
cracked |
|
| 1 | each |
onions
medium, or green onions |
|
| 4 | each |
garlic cloves
minced |
|
| 2 | each |
jalapeño pepper
fresh, sliced |
*
|
| 1 | each |
tofu
package, fried |
*
|
| 1 | medium |
papayas
green, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
snout |
|
| 118 | ml |
vinegar
palm |
|
| 59 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
black pepper
cracked |
|
| 1 | each |
onions
medium, or green onions |
|
| 4 | each |
garlic cloves
minced |
|
| 2 | each |
jalapeño pepper
fresh, sliced |
*
|
| 1 | each |
tofu
package, fried |
*
|
| 1 | medium |
papayas
green, optional |
|
Directions
Clean hairs from pork snouts by scrapping them with a knife.
Remove excess fat.
When snouts are clean put the them in a pot and cover with enough water to boil.
When you think that the snouts are tender and soft let them cool off and then cut the snouts into inch size pieces.
Mix the rest of the ingredients in with the cut snouts.
Adjust seasonings to taste
