Kilawin Dungan (Kilawing Tenga Ng Baboy) Recipe

Lets go exotic today, I learned this recipe from my father. He makes a very good one of this, and everybody in the family loves it. It is the best partner of bean curd (tokwa), but this combination ( tokwa’t baboy) is most popular in Manila, and not in Davao city, that is why this dish is serve as a viand and Dabawenyos called this Kilawin nga dalunggan sa baboy in their vernacular.

Ingredients:
1 piece pig ear with *maskara (face part of the pig)
1 piece big onion; minced
2 thumb-sized ginger; peeled, crushed then minced
2 stalks spring onion; minced
1 piece medium-sized red bell pepper; slice into small parts
1 piece tomato; cubed
1 cup white vinegar; I prefer sukang *pinakurat (Iligan City specialty)
Salt to taste
*pinch of sugar; I don't use MSG
additional *siling labuyo* (Thai pepper, Bird's Eye Chili, chilli pepper, chili pepper, Cayenne pepper) for a stronger spice

Instruction:
1. Tenderize the pig ear (just enough water to cover the meat and enough salt to flavor).
2. The time the meat to tenderize depends the age of the pig you used. To be able to know if the meat is soft enough to be a kilawin is by using fork. If you can punch a hole in the ear with fork without using force, then the pork ear is well-done.
3. Drain water.
4. it is clear from dripping water and if you can endure the heat, start slicing the ear and maskara in thin and long slices ( ideally one inch by 1/8 inch). It actually depends in your preference.
5. Put the sliced pig ear in a deep bowl. Add the onion, ginger red bell pepper. Mix!
6. Add the vinegar and mix.
7. Add the salt according to your taste.
8. Add a pinch of sugar.
9. If the desired flavor is achieved, add the tomato, spring onion and siling labuyo to finalize the dish!
10. Serve with newly-cooked rice.