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 Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Course: Lunch, Main Course
Cuisine: Filipino
Keyword: kilawin recipe, kilayin recipe
Servings: 4
Calories: 910kcal
Author: Bebs
Ingredients
2Tablespoonsoil
3-4cloves garlic- minced
1mediumonion- chopped
250gramsground pork lungs
250gramspork ham (pigue)- cut into bite-size pieces
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.
Video
Notes
Note 1 - Kilayin is best served the next day after it is cooked and will also keep well even not refrigerated.