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Kilayin

Kilayin is a flavorful and delicious Kapampangan dish. Tender pork slices with liver and lungs marinated and cooked in vinegar. Taste even better the day after!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Filipino
Keyword: kapampangan kilawin, kilayin, kilayin recipe
Servings: 6 servings
Calories:
Author: Mia

Ingredients

For pork liver marinade

  • ¼ kg pork liver sliced
  • 1 cup vinegar
  • 2 cloves garlic chopped
  • ¼ tsp semi-ground black pepper

For cooking Kilayin

  • 1 tbsp cooking oil for sautéing the pork lungs
  • 2 tbsp cooking oil for saute the pork
  • ½ kg pork should cut into small sizes
  • 1 cup pork lungs minced
  • 2 cloves garlic chopped for saute
  • 1 medium sized onion slice for saute
  • 4 tbsp fish sauce add more if needed
  • 1 tsp semi-ground black pepper
  • 2 pcs bay leaves
  • 2 cups water add more if needed

Instructions

Marinating pork liver

  • In a bowl, add pork liver, vinegar, chopped garlic, and ground black pepper. Stir and set aside.
  • In a deep pan or pot, heat 1 tbsp oil over medium heat. Add the pork lungs and cook until deep brown then set aside.
  • Using the same pan in medium heat add 2 tbsp cooking oil. Saute the onion and garlic until onion is translucent.
  • Tip in slices of pork shoulder and cook until light brown in color or half-cooked. Add the cooked pork lungs mix in with the other ingredients.
  • Pour fish sauce and stir, simmer for a couple of seconds then add the bay leaves, pepper and water. Give it a quick stir then simmer until the pork is soft and tender. NOTE: add more water if the pork meat is still hard.
  • Throw in the marinated liver together with the vinegar mixture. Spread the liver using a fork but do not stir and don’t cover. Let it simmer until the aroma of vinegar evaporates approx. 10 - 15 mins.
  • When the liver is soft and tender, taste and adjust with fish sauce or salt. Transfer in a serving dish and serve with rice. Bon appetit!

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