What You’ll Find Here?
If you enjoyed my recipe of Pork Dinuguan, most probably you’re going to enjoy Pork Kilawin!
Just like Dinuguan, Kilawin is another Kapampangan specialty that’s perfect for special occasions.
Remember that time when I told you about my mom who’s an amazing cook?
Well, she’s the one who taught me how to cook this dish.
I still remember how excited I was when I first tasted Kilawin.
It was so refreshing and tangy!
The pork was so tender and flavorful.
I knew right then and there that I had to learn how to cook it myself.
Now, I’m sharing this recipe with you so you can enjoy it too.
This dish is perfect for a hot summer day.
It’s easy to make and it’s so delicious!
So what are you waiting for?
Let’s get cooking!
What is Kilayin Kapampangan?
Kilayin is a classic Kapampangan dish that’s super flavorful and easy to make.
It’s a pork and liver stew cooked in vinegar and spices.
The vinegar gives it a tangy flavor that’s perfect for a hot day.
The pork and liver are so tender and juicy, and the sauce is thick and savory.
It’s a dish that’s perfect for any occasion, whether it’s a family gathering or a special celebration.
One of the best things about Kilayin is its simplicity.
It’s a straightforward dish that doesn’t require a lot of ingredients or complicated cooking techniques.
This makes it a great option for busy weeknights or lazy weekends.
So, if you’re looking for a delicious and easy-to-make dish, I highly recommend trying Kilayin.
It’s a dish that’s sure to please everyone.
Pork Kilawin Ingredients
Pork Kasim: A flavorful cut of pork shoulder, perfect for stews and braises.
Pork Liver: A nutrient-dense organ meat that adds richness and a distinct flavor.
Ground Pork Lungs: A unique ingredient that adds a chewy texture and a savory taste.
Garlic and Onion: Classic aromatic duo that adds depth of flavor to dishes.
Bay Leaves and Dried Oregano: Fragrant herbs that enhance the overall taste profile.
Vinegar: A tangy ingredient that balances the richness of the meat and adds a refreshing zing.
Salt and Pepper: Essential seasonings to enhance the natural flavors of the dish.
How To Cook Pork Kilayin?
1. Prep the Liver
I always start with the liver. Just pour about half a cup of vinegar over it and let it sit for 30 minutes. This helps take away the strong taste and keeps it tender later.
2. Cook the Lungs
While the liver is marinating, cook the pork lungs. Heat a bit of oil and let the lungs brown and cook through. Once done, set them aside.
3. Sauté the Basics
In the same pan, add garlic and onion. Cook until they smell good and the onions are soft. Add the pork kasim and let it sear. Give it around 5 to 7 minutes so the fat starts to render.
4. Add Flavor
Now toss in the bay leaves and oregano. Stir so the pork gets coated with all that flavor. Add back the cooked lungs and mix everything together.
5. Add Vinegar
Pour in around 1/4 cup of vinegar. Let it simmer for a few minutes without stirring. This helps remove the strong vinegar bite.
6. Finish with Liver
Drain the marinated liver and add it to the pan. Let everything cook for 10 to 15 minutes, stirring every now and then. You’ll know it’s done when the liver is cooked but still soft.
7. Taste and Adjust
Season with salt and pepper. Taste it and adjust if needed. If you want more tang, add a little more vinegar. Once you’re happy with the flavor, it’s ready to serve.
Tips When Cooking Kapampangan Kilawin
Choose the Right Cut of Pork: For the best flavor and texture, use a lean cut of pork like kasim or liempo.
Don’t Overcook the Liver: Pork liver can become tough if overcooked. Cook it just until it’s pink in the middle.
Adjust the Vinegar to Your Taste: If you like it tangier, add more vinegar. If you prefer a milder flavor, reduce the amount of vinegar.
Serve Immediately: Kilawin is best enjoyed fresh. Serve it immediately after cooking.
Pair with the Right Side Dish: Kilawin pairs well with steamed rice or a side salad.
Experiment with Different Ingredients: While the classic Kilawin recipe is delicious, you can experiment with different ingredients like bell peppers, onions, or chili peppers.
Try These Pork Recipes Too!
Looking for more pork dishes to enjoy with rice? Here are a few delicious Filipino recipes you should try next:
Pork Adobo – A classic dish with soy sauce, vinegar, garlic, and bay leaves.
Pork Menudo – Tomato-based stew with pork, liver, hotdogs, and veggies.
Pork Sinigang – A tangy tamarind soup that’s perfect on rainy days.
Pork Bopis – Spicy and flavorful dish made from pork lungs and heart.
Pork Dinuguan – Rich and savory pork blood stew that goes so well with puto.
Frequently Asked Questions
While it’s possible, pork liver is the traditional ingredient for Kilawin. Chicken liver has a different texture and flavor, so the taste may be altered.
It’s best to consume Kilawin fresh. However, if you have leftovers, store them in an airtight container in the refrigerator. Reheat gently before serving.
Kilawin is best served hot with steamed rice. You can also serve it with a side of atchara or a simple vegetable salad.
While it’s not recommended, you can freeze Kilawin. However, the texture and flavor may be compromised after freezing and thawing.
Kapampangan Kilayin
Ingredients
- 600 g Pork Kasim (cut into small cubes)
- 400 g Pork Liver (cut into small cubes)
- 500 g Ground Pork Lungs
- 3 tbsp Cooking Oil
- 8 cloves Garlic (minced)
- 1 piece Onion (chopped)
- 3 pcs Bay Leaves
- 1 tbsp Dried Oregano
- ½ cup Vinegar (for marinating liver)
- Additional Vinegar (for the dish, about ¼ cup)
- Salt and Pepper to taste
Instructions
- In a bowl, combine the pork liver and ½ cup vinegar. Let it marinate for 30 minutes. This will help tenderize the liver and give it a nice tangy flavor.
- Heat 1 tbsp cooking oil in a pan over medium heat. Add the ground pork lungs and sauté until it’s browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining 2 tbsp cooking oil. Sauté the garlic until fragrant, then add the onion and cook until translucent.
- Add the pork kasim cubes into the pan. Cook until the pork is lightly browned and its natural fat starts to render. This should take around 5-7 minutes.
- Add the bay leaves and dried oregano. Stir well to coat the pork with the spices. Then, add the cooked pork lungs back into the pan.
- Pour in ¼ cup vinegar (adjust based on your taste preference). Let it simmer without stirring for a few minutes to cook off the strong vinegar taste.
- Drain the pork liver from the vinegar marinade and add it to the pan. Mix everything well and cook for another 10-15 minutes, stirring occasionally, until the pork liver is cooked through but still tender.
- Season with salt and pepper to taste. Adjust the vinegar if needed, depending on how tangy you like it.
- Once everything is well-cooked, turn off the heat and serve your Kapampangan Pork Kilayin with hot rice!
