Kapampangan Kilayin is a pork and liver stew cooked in vinegar and spices. It's nutritious, flavorful, and pairs well with steamed rice.
Kapampangan-style kilawin was my favorite growing up, and I'm excited to add it to our collection of pork stew recipes on the blog such menudo, pininyahang baboy, and guisantes. Organ meat is not for everyone, but one taste and this dish would be a dinner winner!
Similar to the Ilocano's igado, kilayin is a classic Pampanga delicacy wherein diced pork and organ meats are marinated and cooked in vinegar and spices until tender and full-flavored.
Like adobo and most foods cooked in vinegar, it is a popular baon or packed lunch for students, workers, or travelers as it keeps well. In fact, Kapampangans will swear that the stew tastes better after a day or two.
Ingredient notes
- The recipe below uses pork shoulder; substitute pork loin if you prefer lean meat or belly for a fattier cut.
- Pepper is a major flavor component in the stew. For best results, use freshly ground and season the dish liberally.
Pork lung alternative
Along with pork shoulder, liver, and heart, minced pork lung is also a primary ingredient in this stew. Unfortunately, all animal lungs are banned from U.S. markets as edible products. Here are other options to use.
- Substitute ground beef and brown in the skillet, breaking apart with the back of a spoon until no longer pink.
- Replace with pork heart. Mince using a knife and cook until lightly browned.
Cooking tips
- Cut the meat in equal sizes to ensure even cooking.
- Do not marinate for too long, as the acids in the vinegar might break down the protein fibers and make the meat mushy. Plan for thirty minutes to an hour.
- When added to the pan, give the vinegar a few minutes to boil uncovered and without stirring to cook off the strong acid taste.
- As with most Filipino stews, kilayin can be cooked on the saucy side or until almost dry and begins to render fat.
Serving suggestions
Kilayin is traditionally served as a main dish for lunch or dinner with steamed rice.
Storage and reheating instructions
- Due to the food-preserving benefit of cooking in vinegar and salt, it's said to last well at room temperature. However, I highly suggest keeping in the refrigerator for longer, safe storage.
- Reheat leftovers on the stovetop over medium heat or in the microwave at 2 to 3-minute intervals to an internal temperature of 165 F, stirring well to distribute heat. Since the quality decreases each time food is reheated, it's best to reheat only the amount needed.
More pork recipes
Ingredients
- 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
- ยฝ pound pork lung, minced
- 1 tablespoon fish sauce
Instructions
- In one bowl, combine pork and ยฝ cup of the vinegar, 1 teaspoon salt, and ยผ teaspoon pepper. Marinate for about 30 minutes.
- In another bowl, combine the liver, heart, the remaining ยฝ cup of the vinegar, 1 teaspoon salt, and ยผ teaspoon pepper. Marinate for about 30 minutes.
- After marinating, drain pork from marinade and squeeze excess liquid. Reserve marinade.
- Drain liver and heart from marinade and squeeze excess liquid. Reserve marinade.
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add minced lung and cook, stirring occasionally, until browned and sizzling.
- Add pork and cook until lightly browned.
- Add fish sauce and cook, stirring occasionally, for about 2 to 3 minutes.
- 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.
- Add liver and heart and continue to cook for about 3 to 5 minutes or until cooked through and sauce is reduced.
- Season with salt and pepper if needed. Serve hot.
Notes
- Do not marinate for too long, as the acids in the vinegar might break down the protein fibers and make the meat mushy. Plan for thirty minutes to an hour.
- When added to the pan, give the vinegar a few minutes to boil uncovered and without stirring to cook off the strong acid taste.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Ja says
Hi. What is the serving size of the nutritional content? Thanks
Lalaine Manalo says
The information is in the recipe card ๐
Adlaw says
Well written recipe and delicious!!