Kilawing Puso ng Saging

Kilawing Puso ng Saging is not difficult to make, nutritious, and spending plan agreeable, as well! A delightful side dish coordinates well with steamed rice and broiled fish or barbecued meat.

Kilawing puso ng saging or otherwise called sisig na puso is a Filipino vegetable dish made of banana heart cooked in vinegar with pork, garlic, and flavors.

Kilawin vs Kinilaw

The words kilawin and kinilaw are gotten from the Visayan expression, kilaw, and that signifies “to eat crude” and a related of the word hilaw which signifies “uncooked or unripe”.

In spite of the fact that their names are frequently utilized conversely and both use vinegar, they’re not the very same. While kinilaw is ready with crude fish or fish, Kilawin is made with bubbled or barbecued meat.

Kilawin is a conventional cooking strategy that was utilized by our progenitors going back from the pre-provincial time frame.

Locals residing in the country’s waterfront regions where coconut and palm trees develop richly use vinegar, for example, from palm (sukang sasa) or coconut (sukang tuba) to denature and add flavor to proteins. Other souring specialists like citrus squeezes and acrid organic products are additionally utilized.

How to prepare banana heart

  1. With a blade, cut the stem. Strip and dispose of the external layers until you arrive at the lighter, milder center of the banana bloom.
  2. Slice the bloom longwise down the middle and cut every half meagerly.
  3. Splash the destroyed banana bloom in salted cold water for around 15 to 20 minutes and with hands, crush to eliminate the severe sap.
  4. Utilizing a colander, flush until cold running water and channel well.


  • Not a devotee of pork? You can substitute shrimp, tinapa drops, or seared daing.
  • Cook off areas of strength for the flavor by permitting it to bubble uncovered and without blending for a couple of moments.
  • You can offset the unpleasant vibes with a smidgen of sugar if necessary.

How to serve and store

  • Kilawing Puso ng Saging is scrumptious as a side or primary dish. It is best presented with seared fish or chicken and steamed rice.
  • Move extras in compartment with top and refrigerate for as long as 3 days.
  • Warm in a pot over low intensity or in the microwave at 1 to 2-minute spans until totally warmed through.

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