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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.

Kilayin Recipe

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.Kapampangan Kilayin

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.

Kilayin with pork lungs, meat and liver

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.How to cook Kilayin
  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.How to cook Kilayin
  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.

Kilayin Kapampangan

Other Kapampangan Dishes to try:

  • Asado Kapampangan – pork stew in tomato sauce
  • Lengua – pork tongue with corn kernel and creamy white sauce
  • Sipo Egg – quail eggs, ham, shrimp and veggies in a creamy sauce
  • Sisig – using pork belly instead of pork ears and jowls
  • Homemade Tocino -sweet cured pork or beef

 

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Kilayin Kapampangan

Kilayin (Kilawin Kapampangan)

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.

Print Rate
Course: Lunch,Main Course
Cuisine: Filipino
Keyword: kilawin recipe,kilayin recipe
Servings: 4
Calories: 910kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

INGREDIENTS

  • 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
  • 1/2 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.

RECIPE NOTES

Note 1 - Kilayin is best served the next day after it is cooked and will also keep well even not refrigerated. 
Nutrition Facts
Kilayin (Kilawin Kapampangan)
Amount Per Serving
Calories 910 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 7g 35%
Cholesterol 709mg 236%
Sodium 4938mg 206%
Potassium 1757mg 50%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 4g
Protein 98g 196%
Vitamin A 681.4%
Vitamin C 16.4%
Calcium 5.4%
Iron 63.2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

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. | www.foxyfolksy.com #pork #Pampanga #Kapampangandish #Filipinodish #stew #delicacy #filipino #easyrecipe

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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