Pork kulao is also known as pork kinilaw, and it is said to be a dish which originated from Cavite.
At home, we cook this dish usually on a weekend whenever my sister’s around ‘coz this is one of her favorite dishes. When we cooked kulao recently and took pictures, it was fo our aunt who doesn’t regularly cook at home. Her family also love this dish and would only order whenever my cousins are at home.
So, here’s the recipe for pork kulao. This dish is great as an appetizer, viand, and pulutan.
1 kg pork ears (ask the butcher to clean them), cheeks and meat
Water (enough to cover the meat in the pot)
Salt & pepper to taste
1 whole head of garlic, chopped
2-3 large onions, chopped
2 red chilies, chopped
½ cup white vinegar
5 tablespoons sugar
(1) In a large pot, pork ears, cheeks and meat; season with salt and pepper and simmer over low heat. Around 1-1.5 hrs.
(2) Allow to cool briefly, then chop into 0.5-inch pieces. Save the broth
(3) In a sauce pan, boil white vinegar to remove some of the acidity, turn off heat and add sugar and salt to taste, pour over cooked meat.
(4) Add chopped onions, garlic and chilies and some broth. Mix thoroughly.
(5) Marinate for about 1-2 hours before serving.
* tip: Prep and cook this dish early to let all the flavors seep into the meat. It’s best eaten after an hour or so. This dish is even better the next day when reheated.