This dish is a local recipe from Pampanga, Philippines. If you're looking for a delicious Kapampangan recipe, look no further; this one is among the best. The Kilayin dish is made of pork parts, like the shoulder, belly, lungs, and liver, cut into bite-size serving pieces. The meat is cooked with certain spices and seasonings to make it flavorful. For this recipe, I add liver spread, but it's totally optional; add it if desired. The liver spread makes the sauce a bit thicker and gives extra flavor to the dish. Try our recipe and let me know your thoughts in the comment section.
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Kilayin, or kilawin recipe ng Kapampangan, is a local dish from Pampanga, Philippines. If you're looking for a delicious Kapampangan recipe, look no further; this one is among the best. The Kilayin dish is made of pork parts, like the shoulder, belly, lungs, and liver, cut into bite-size serving pieces. The meat is cooked with certain spices and seasonings to make it flavorful. For this recipe, I add liver spread, but it's totally optional; add it if desired. The liver spread makes the sauce a bit thicker and gives extra flavor to the dish. Try our recipe and let me know your thoughts in the comment section.
Cut the pork liver into bite-size pieces, put it in a bowl, add pinches of salt, and add ¼ cup of vinegar. Mix and allow to marinate for at least 30 minutes.
Meanwhile, cut the pork shoulder into bite-size pieces. Finely chop the pork lung and set it aside.
Peel the onion and slice. Peel and crush the garlic.
30 minutes later, drain the liquid from the pork liver and wash thoroughly.
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the pork lungs and cook for 5 minutes, or until they become crisp. Regular stirring is required. Once it cooks, take it out of the pan and set it aside.
Add the pork shoulder to the same pot and cook until the fat comes out of the meat and the edges are lightly seared. Take it out of the pan.
In the same pot with 2 to 3 tablespoons of oil, saute the garlic and onions until soft and aromatic.
Add back the pork shoulder, and add patis (fish sauce) and freshly ground pepper to taste. Mix and toss it thoroughly.
Add water and ¼ cup of vinegar. Bring it to a boil without stirring. Then add dried bay leaves.
Adjust the heat to low, cover the lid, and simmer for about 30 minutes, or until the meat gets tender.
Add the fried lungs, cook for 3 minutes, and then add the pork liver. Cover again and simmer for 15 minutes.
Check the sauce, taste it, and adjust as necessary. Turn off the heat and transfer to a serving dish.
Serve warm and enjoy the food! Happy cooking.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.