Kilayin
Kilayin is a classic Kapampangan-style kilawin you need to try! This pork and liver stew cooked in vinegar and spices is full-on flavor and delicious with steamed rice.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound pork shoulder, cut into 1-inch strips
- 1 pound liver, cut into 1-inch strips
- 1 piece pork heart, cut into 1-inch strips
- 1 cup vinegar
- salt and pepper
- 2 tablespoon oil
- 3 cloves garlic, peeled and minced
- 1 onion, peeled and chopped
- 1/2 pound pork lung, minced
- 1 tablespoon fish sauce
Instructions
- 1
In one bowl, combine pork and 1/2 cup of the vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate for about 30 minutes.
- 2
In another bowl, combine the liver, heart, the remaining 1/2 cup of the vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate for about 30 minutes.
- 3
After marinating, drain pork from marinade and squeeze excess liquid. Reserve marinade.
- 4
Drain liver and heart from marinade and squeeze excess liquid. Reserve marinade.
- 5
In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- 6
Add minced lung and cook, stirring occasionally, until browned and sizzling.
- 7
Add pork and cook until lightly browned.
- 8
Add fish sauce and cook, stirring occasionally, for about 2 to 3 minutes.
- 9
Add reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Lower heat, cover and cook until pork is tender.
- 10
Add liver and heart and continue to cook for about 3 to 5 minutes or until cooked through and sauce is reduced.
- 11
Season with salt and pepper if needed. Serve hot.