How to Cook Kilawin Kapampangan (without Pork Lungs)
This is a simple pork dish called kilayin in Kapampangan which means kilawin. This kilayin or kilawin kapampangan is a pork dish cooked with vinegar and aromatics and it is very simple to cook.
Servings: 4 servings
Calories: 312kcal
Ingredients
- 1 kilo pork shoulder cut into cubes
- 200 grams pork liver chopped
- 150 grams pork liver minced
- 1 cup vinegar
- 5 cloves garlic minced
- 1 onion minced
- 1 inch ginger sliced into strips
- 1 Tbsp. oregano leaves
- 2 pcs bay leaves
- salt and pepper to taste
- 2 cups water
- cooking oil for sautéing
Instructions
How to Cook Kilawin Kapampangan (without Pork Lungs)
- Cut pork shoulder into cubes. Slice also the pork liver into cubes. Then add vinegar and salt on the liver and let it stand for a few minutes.
- Drain and rinse in tap water and drain again. Set aside.
- Mince the other portion of the pork liver and transfer to a bowl.
- Heat 2 Tbsp. of cooking oil in a wok or pan and saute garlic, onion and ginger for a minute.
- Add the pork shoulder and stir until it changes in color. Cover and simmer until the fat renders.
- When the fat renders, stir until the pork becomes brown. Then add the minced pork liver and stir.
- Add the sliced pork liver and stir again. Add salt and pepper to taste. Add 1 cup of vinegar and bring to a boil. Do not stir. Add also the oregano and bay leaves. Let it simmer for 5 minutes.
- Then stir the pork and liver for a few seconds. Add water and bring to a boil. Cover and simmer for 30 to 45 minutes or until tender.
- Serve hot with cooked rice.
Video
Notes
Usually kilayin is cooked with pork innards such as pork lungs and pork liver. I have a kilayin version which have that ingredient on my other blog post but since pork lungs is not always safe to eat because sometimes is contains parasites or worms and it needs an experienced cook to clean and wash the lungs, it is omitted in this version of kilayin. So I think it is safe just to use pork liver for the innards.