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You are here: Home / Pork Recipes / Kilayin (Kilawin Kapampangan)

Kilayin (Kilawin Kapampangan)

March 8, 2016 by Manny 3 Comments

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Kilawin kapampangan or popularly known as “kilayin” is a kapampangan dish made from minced pork lungs, chopped pork meat and liver, stewed in vinegar with spices and aromatics. When I was still not very familiar with this dish, as I’ve heard from my wife, that this is a tasty dish. She knows it because her mother was kapampangan. I thought it was “kilawin” or ceviche and what I have in mind is the pork lung and innards are only soaked in vinegar and eaten. So I was disgusted with the dish just thinking of eating it makes me puke. But one day our kapampangan neighbor who became my wife’s friend gave us a bowl of this kilayin. I was wondering why it is cooked since it is “kilawin”. When I tasted it, it was delicious! So my wife was motivated to cook this dish and from that time it was included our regular monthly menu.

Bit of tip from a facebook page member (Catherine Eugenio Laxamana): Marinade the chopped pork lungs with vinegar, onion, garlic with salt and black pepper in another bowl and after a while put it in a pan let it boil, when it dries up add little cooking oil and fry it, so that the pork lungs will be cooked properly and remove the fishy taste. When it’s done, thats the time to add the pork and the other ingredients.

 

Kilayin Kapampangan
Print Recipe
5 from 2 votes

How to Cook Kilayin (Kilawin Kapampangan)

Kilawin kapampangan or popularly known as "kilayin" is a kapampangan dish made from minced pork lungs, chopped pork meat and liver, stewed in vinegar with spices and aromatics.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: kilawin kapampangan
Servings: 6 servings
Calories: 345kcal
Author: Manny

Ingredients

  • 1/2 kilo pork kasim shoulder, cut into small strips
  • 1/4 kilo pork liver cut into strips
  • 1/4 kilo pork lungs chopped fine
  • 1 medium onion sliced
  • 4 cloves garlic crushed
  • 1 tsp freshly ground pepper
  • 1 cup vinegar
  • 1 bay leaf
  • salt and pepper to taste

    Instructions

    How to cook kilawin:

    • Marinate pork in vinegar. In a pan saute garlic and onions.
    • Add pork lungs and the pork and vinegar, ground pepper and bay leaf.
    • Simmer over low fire, when pork is almost tender add liver, pepper and salt to taste.
    • Continue cooking till pork is tender and liquid is reduced.

     

    Kilayin Kapampangan

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    Filed Under: Pork Recipes Tagged With: filipino food, kilawin, kilayin, panlasang pinoy, pork

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Mary Thomas

      March 28, 2021 at 4:50 pm

      5 stars
      Thank you for also including the amount of calories per serving. It is very useful for people who track their caloric intake like me but have a hard time measuring especially with foreign dishes. I know this recipe will be delicious and over eating may be inevitable 😄. More power to you!

      Reply
    2. ramon s. timoteo

      January 17, 2011 at 10:44 pm

      Fantastic and authentic menus!

      Reply
      • Manny

        October 1, 2017 at 12:34 am

        5 stars
        Hi Ramon, thanks for the nice comment! Cheers!

        Reply

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