This is a simple pork dish called kilayin in Kapampangan which means kilawin. But this dish is not the usual kilawin that we use to know like the fish kilawin which is actually raw fish fillet marinated by using lime like for example calamansi or vinegar and added with spices and aromatics. This dish is cooked since it is a pork dish which cannot be eaten raw because of the parasites and bacteria that will make you sick.
This kilayin or kilawin kapampangan is a pork dish cooked with vinegar and aromatics and it is very simple to cook. You just need basic ingredients like pork, liver, garlic, onion, ginger and vinegar. Of course salt and pepper is also needed. You don’t need to add flavor enhancers like MSG or granulated seasoning. The herbs will take care of it. I’m sure you are going to love the taste.
NOTES ON THE INGREDIENTS:
PORK INNARDS
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 (Kilawin Kapampangan) 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.
OREGANO LEAVES
Usually you can buy dried oregano leaves in the wet market packed in small plastic bags hanging in front of the store. The small leaves are attached to the stems and usually dark brown in color. But sometime you can find it in supermarket in the spices section. This ingredient cannot be omitted because this what make this dish have a distinct taste.
BAY LEAVES
This is also cannot be omitted and should be part of the dish. I’m sure you are already familiar with bay leaves and is also also called laurel leaves.
How to Cook Kilawin Kapampangan (without Pork Lungs)
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
