Kilayin (Kilawin Kapampangan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
4
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Calories
910 kcal
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Course
Main Course, Lunch
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Cuisine
Filipino
Kilayin (Kilawin Kapampangan)
Description
The recipe begins by sautéing garlic and onion until aromatic, then cooking ground pork lungs and bite-sized pork ham pieces together until no longer pink. Water is added to simmer the mixture gently, followed by incorporating liver spread, which enriches the stew with depth and texture. After the pork is tender and the liquid reduces, coconut or cane vinegar is added to create a bright, tangy sauce.
The vinegar simmers without stirring, allowing the strong acidity to soften and the liquid to thicken, resulting in a mellow sour sauce that complements the rich pork. Pork liver pieces are added near the end and cooked briefly with salt and pepper to season. The dish rests to meld flavors before serving.
Kilayin is traditionally enjoyed hot alongside steamed rice. The tender pork and balanced tang make it a flavorful accompaniment in Kapampangan cuisine. It keeps well and is often better the day after cooking, letting the flavors deepen.
This dish does not require refrigeration for short-term storage but can be kept for several days once cooled. Its rich, slightly sour character makes it a distinctive choice for pork lovers.
Ingredients
- 2 Tablespoons neutral cooking oil generic cooking oil
- 3-4 cloves garlic - minced
- 1 medium onion - chopped
- 250 grams pork lungs ground
- 250 grams pork ham cut into bite-size pieces, pigue
- 1-1.5 cups water
- 1 can (85g) liver spread
- 1 cup coconut vinegar or cane vinegar
- 200 grams pork liver - cut into bite-size pieces
- ½ teaspoon black pepper ground
- 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
- Kilayin improves in flavor after resting overnight, making it ideal to prepare in advance.
- The dish holds well without refrigeration for some time but refrigerate leftovers to extend freshness.
- Serve Kilayin hot with steaming white rice to balance its rich and tangy flavors.
- Use coconut or cane vinegar as traditional acidic agents to achieve the recipe's characteristic sourness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Calories | 910kcal | 46% |
| Carbohydrates | 21g | 7% |
| Protein | 98g | 196% |
| Fat | 45g | 69% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 709mg | 236% |
| Sodium | 4938mg | 206% |
| Potassium | 1757mg | 37% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 34070IU | 681% |
| Vitamin C | 13.5mg | 15% |
| Calcium | 54mg | 5% |
| Iron | 11.4mg | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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