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Spicy Pork Skin Kinilaw

Spicy Pork Skin Kinilaw

Krysta
A traditional Filipino delicacy featuring thinly sliced pork skin cured in a zesty mixture of vinegar, calamansi juice, garlic, chilies, ginger, and red onion. This refreshing appetizer offers a delightful balance of tangy, spicy, and savory flavors with a satisfying texture.
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Cook Time 1 hour
Total Time 2 hours 30 minutes
Calories 350 kcal

Ingredients
  

  • 500 gram pork skin cleaned well
  • 1 cup white vinegar cane or coconut vinegar preferred
  • 1/2 cup calamansi juice or lime juice
  • 4 cloves garlic minced
  • 2-3 pieces red bird's eye chilies sliced (or more
  • 1 piece ginger julienned (about 2 inches)
  • 1 medium red onion thinly sliced
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon sugar optional

Instructions
 

  • 1. Boil the pork skin: Place the cleaned pork skin in a pot with enough water to cover. Bring to a boil and simmer for 45-60 minutes, or until the skin is very tender. Drain and let cool slightly.
  • 2. Prepare the pork skin: Once cooled enough to handle, scrape off any excess fat from the underside of the skin. Slice the pork skin into thin, matchstick-sized strips.
  • 3. Combine ingredients: In a large bowl, combine the sliced pork skin, vinegar, calamansi (or lime) juice, minced garlic, sliced chilies, julienned ginger, and sliced red onion.
  • 4. Season: Add salt, black pepper, and sugar (if using) to taste. Mix thoroughly to ensure all ingredients are well combined and the pork skin is fully submerged in the liquid.
  • 5. Marinate: Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and the pork skin to 'cook' in the acidic marinade.
  • 6. Serve: Taste and adjust seasoning if needed before serving cold as an appetizer or side dish.

Notes

For an extra layer of flavor, you can lightly toast the pork skin strips in a dry pan after boiling and slicing, before marinating. Adjust chili quantity to your preferred spice level. Serve chilled, ideally after marinating for at least 2 hours to fully develop the flavors. This dish pairs wonderfully with grilled meats or as a standalone appetizer with a cold beverage.
Keyword Filipino, Kinilaw, Pork, Spicy, Appetizer, Cured Pork Skin, Vinegar, Calamansi