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Kilayin Kapampangan
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5 from 1 vote

How to Cook Kilayin (Kilawin Kapampangan)

Kilawin Kapampangan is a traditional Filipino dish from Pampanga, featuring tender pieces of meat marinated in a tangy mixture of vinegar, soy sauce, and spices, often served with fresh vegetables and garnished with herbs.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: bopis, kilawin kapampangan, kilayin
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:

  • Clean the pork lungs by washing in running water. Squeeze the lungs while soaked in water or while washing to squeeze out the impurities.
  • Do it twice as much as possible. Drain the lungs then chop into small pieces or finely. 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.

Notes

Cooking Tips:

Choose Fresh Ingredients

For the best flavor, always use the freshest meat and vegetables. Ensure that the meat is properly cleaned and trimmed to remove any impurities. Fresh ingredients enhance the overall taste and texture of the dish.

Marinate Thoroughly

Allow the meat to marinate for at least 2 hours or overnight to absorb the flavors fully. Use a combination of vinegar, soy sauce, and spices to achieve a balanced taste. The marinating process also helps tenderize the meat.

Balance the Acidity

Adjust the amount of vinegar according to your taste preference to avoid overpowering the dish. Add it gradually and taste as you go to find the right balance. A well-balanced acidity complements the rich flavors of the meat and spices.