Radish Kilawin - cooking recipe

Ingredients

6 radishes (Japanese kind)
1/2 c. shrimp
2 tsp. salt
1 Tbsp. strong vinegar
1/2 c. pork, cut into 1/2-inch cubes
1 clove garlic, minced
1/2 c. sliced onion
pinch of black pepper
1/2 c. tomatoes, diced
1 Tbsp. cooking oil

Preparation

Pare radish and slice thinly crosswise. Work lightly with 1 1/2 teaspoons salt. Rinse once and drain. Boil shrimp, shell and cut lengthwise into halves. Pound the heads of the shrimp and extract the juice using the water in which the shrimp were cooked. Fry pork until brown. Remove from pan and saute garlic, onion and tomatoes. Add shrimp and 1/2 teaspoon salt and cook 3 minutes. Add cooked pork and shrimp liquid. Cook 2 minutes, stirring constantly. Add drained radishes. Cover and cook about 10 minutes. Add vinegar and pepper. Bring to a boil and remove from heat. Serve hot as appetizer.