Kilayin (Kilawin Kapampangan)

A delectable stew of pork meat, pork liver, minced pork lungs, and spices cooked low and slow in vinegar until tender. This Kapampangan delicacy, Kilayin, packs surprisingly great flavors all in its simplicity.

Having been born and bred in Pampanga, I have done my fair share of sampling Kilayin, where this savory delicacy came from originally.  But I have to admit that this is the very first time I cooked Kilayin myself.

I got this Kapampangan Kilawin recipe from my Mama who learned it from my paternal grandmother. It is actually rather simple but is as authentic as it can get!

I somehow avoided making Kilayin for so long because of the pressure (from myself mostly) that comes from the high expectations (also from myself) of being a Kapampangan and making a well-loved local dish. But with the support of my family behind me, this is one delicious dish successfully conquered. Got the seal of approval from my Papa so I am quite confident about it.

What is Kilayin?

Kilayin or the Kapampangan Kilawin is a stew of pork meat, liver, and minced pork lungs cooked in vinegar seasoned with basic spices. It is simmered on low heat until the meat becomes tender and liquids are reduced to a thick sauce.

Cooking in vinegar makes this dish last longer as it does with Adobo. And like other great dishes, it actually tastes better the next day or after it has been reheated several times. So do not be afraid to make a larger batch as this keeps really well even unrefrigerated.

How to cook Kapampangan Kilayin

1. In a skillet, saute garlic and onion in oil over medium heat until limp and aromatic.
2. Add ground pork lungs and cook for 2-3 minutes or no longer pink, stirring continuously to break down the lumps.
3. Add the pork ham and cook for several minutes until edges are lightly seared. Add a cup of water and bring to a simmer.
4. Stir in the liver spread and cover the pan and let it cook until pork becomes tender about 20 minutes. Add more water if needed.
5. Once the pork is tender and water has been greatly reduced, pour in the vinegar and bring to a boil. Let it simmer without stirring. Cook until liquid is reduced to half and becomes thick, about 15-20 minutes. Vinegar will lose most of its sourness by this time.
6. Add the liver and season with ground pepper and salt and cook for another 5 minutes or until the liver is cooked. Turn off the heat and let it rest for at least a few minutes before serving. Best served the next day.

Notes in cooking Kilayin

The pork lungs have to be cook immediately as this tends to degrade faster, a few hours after they are removed from the butchered pig.

Saute the pork lungs first for several minutes until it is cooked through before adding the meat.

In the US, pork lungs are difficult to find as they are banned from being sold, but not to eat. So unless you know someone who can give you some, you’ll have to pull it out of the animal yourself. You can use pork heart as an alternative.

Adding liver spread is optional but it does make the dish more delicious with a creamier texture.

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Kilayin (Kilawin Kapampangan)

5 from 7 votes

Kilayin is a stew of pork meat, liver, lungs, and spices in vinegar that is a true delicacy, one of the many dishes that the Kapampangan's are proud of.

Prep Time: 5 minutes mins

Cook Time: 50 minutes mins

Total Time: 55 minutes mins

Course :Lunch, Main Course

Servings =4

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Ingredients

 

1x2x3x

• 2 Tablespoons oil
• 3-4 cloves garlic - minced
• 1 medium onion - chopped
• 250 grams ground pork lungs
• 250 grams pork ham (pigue) - cut into bite-size pieces
• 1-1.5 cups water
• 1 can (85g) liver spread
• 1 cup coconut or cane vinegar
• 200 grams pork liver - cut into bite-size pieces
• ½ teaspoon ground pepper
• 2 teaspoon salt

Instructions

 

• In a skillet, saute garlic and onion in oil over medium heat until limp and aromatic.
• Add ground pork lungs and cook for 2-3 minutes or no longer pink, stirring continuously to break down the lumps.
• Add the pork ham and cook for several minutes until edges are lightly seared. Add a cup of water and bring to a simmer.
• Stir in the liver spread and cover the pan and let it cook until pork becomes tender about 20 minutes. Add more water if needed.
• Once the pork is tender and water has been greatly reduced, pour in the vinegar and bring to a boil. Let it simmer without stirring. Cook until liquid is reduced to half and becomes thick, about 15-20 minutes. Vinegar will lose most of its sourness by this time.
• Add the liver and season with ground pepper and salt and cook for another 5 minutes. Turn off the heat and let it rest for at least  few minutes. (See Note1)
• Serve with steaming hot rice.

Notes

Note 1 - Kilayin is best served the next day after it is cooked and will also keep well even not refrigerated. 

Nutrition

Calories: 910kcalCarbohydrates: 21gProtein: 98gFat: 45gSaturated Fat: 7gCholesterol: 709mgSodium: 4938mgPotassium: 1757mgFiber: 2gSugar: 4gVitamin A: 34070IUVitamin C: 13.5mgCalcium: 54mgIron: 11.4mg

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