We have been blessed with this Kilawin recipe which is essentially a pork belly salad. Yes, you read that right. Chef Anton Dayrit is the owner/head chef at Tradisyon, a Filipino comfort food spot in Hell's Kitchen "combining fresh, quality ingredients with authentic flavors."
Chef Anton worked in the kitchens of Jean-Georges, Tabla and Mission Chinese before going on to establish Mighty Bowl, which grew to 3 Manhattan locations in less than 2 years and then going on to start his own place, Tradisyon, one of our absolute favorite spots to eat at in NYC 🔥
This Kilawin dish was featured as a special on their menu. It combines our Sisig seasoning and fish sauce aka patis for maximum umami.
The root word kilaw is thought to come from the word hilaw, meaning "raw." Think ceviche where the main ingredient is marinated in vinegar and spices.
"Crispy, chewy.. that's it yo. Spicy.. Now where's the rice?!" -CHEF ANTON D.
Serves 2-3. We know it's called a salad but this is amazing served with rice.
3/4 tbs Kusî sisig seasoning
2 slices 1/2" thick marinated pork belly (soy, vinegar, garlic)
1 1/2 pcs pork ears, boiled until tender + grilled until charred then sliced (optional)
1/2 medium red onion, sliced
1/2 cup cucumber, diced
1/4 cup grape tomatoes, cut in half
2 tbs scallions, cut into coins
2 pcs Thai chili, diced
2 tbs cilantro, chiffonade
3 tbs coconut vinegar
1 tbs fish sauce
1 tsp crispy garlic
Pre-heat oven to 400º.
Heat cast iron over medium-high heat.
Sear pork belly on each side until golden brown then pop the pan in the oven to cook another 5-10 minutes.
Chop pork belly into 1/2 inch strips, not too big or it will become chewy.
In a mixing bowl, toss all ingredients together.
Adjust fish sauce seasoning to taste.
Enjoy alone or serve with rice!