Kilawing Puso ng Saging is easy to prepare, nutritious and economical! This is a tasty side dish that goes well with boiled rice and grilled fish or meat.
Kilawing puso ng saging or also known as sisig na puso is a Filipino vegetable dish made from banana core cooked in vinegar with pork, garlic and spices.
Kilavin vs Kinilau
The words kilavin and kinilav are derived from the Visayan term kilav, meaning “to eat raw”, and the related word hilav, meaning “raw or unripe”.
Although their names are often used interchangeably and both use vinegar, they are not exactly the same. While kinilau is made from raw fish or seafood, kilavin is made from boiled or fried meat.
Kilavin is a traditional cooking method used by our ancestors as far back as the pre-colonial period.
The natives living in the coastal regions of the country, where coconut and palm trees grow in abundance, use vinegar, for example, from palm (sukan sasa) or coconut (sukan tuba), to denature proteins and give them flavor. Other acidifiers such as citrus juices and acidic fruits are also used.
Cut off the stem with a knife. Peel and discard the outer layers until you get to the lighter, softer core of the banana flower.
Cut the flower in half lengthwise and thinly slice each half.
Soak a crushed banana flower in salted cold water for about 15 to 20 minutes and squeeze with your hands to remove the bitter juice.
Using a colander, rinse to cold running water and dry well.
Don’t like pork? You can replace them with shrimp, tinapa flakes, or fried daing.
Prepare the strong taste of the vinegar by letting it simmer uncovered and without stirring for a few minutes.
The sour notes can be balanced out with a little sugar if needed.
How to serve and store
Kilawing Puso ng Saging is delicious as a side dish or main dish. Best served with fried fish or chicken and steamed rice.
Transfer leftovers to a container with a lid and refrigerate for up to 3 days.
Reheat in a saucepan over low heat or in the microwave in 1-2 minute intervals until fully heated through.