How to Cook Pork Kilawin
Pork kilawin is a flavorful Filipino dish that combines tender, cooked pork parts with a tangy vinegar marinade, creating a unique blend of savory, sour, and rich textures.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: kilawing baboy, pork kilawin
Servings: 10 servings
Calories: 342kcal
Author: Manny
- 1 kilo pork head meat
- 1 pc pork tongue blanched and cleaned
- 150 g small intestine
- 1/4 kg pork liver
- 2 pairs pig's brain
- 1 cup vinegar
- 1 pc onion chopped
- 1 head garlic crushed
- 1 to 2 Tbsp. fine salt
- 1/2 Tbsp. black pepper ground
How to cook pork kilawin:
In a saucepan, put pork head, tongue, small intestines and liver to boil.
Lower heat and simmer until tender.
Cut into strips. Set aside. Clean brain and boil in vinegar and salt.
Combine with the other meats, garlic and onion.
Season with salt and pepper. Serves 12.
Cooking Tips:
Simmer Low and Slow for Tender Meat
To ensure the pork head, tongue, intestines, and liver are tender, always simmer them over low heat rather than boiling rapidly. This allows the meat to cook evenly and absorb the flavors without becoming tough. Patience is key—rushing the process will result in a chewy, less enjoyable texture.
Balance the Vinegar for the Perfect Tang
When using vinegar, be mindful of the balance between sour and savory. Adding it too early or too much can overpower the dish, so start with a little and adjust to taste after combining the meat. The acidity should enhance, not overwhelm, the natural flavors of the pork and seasonings.
Prepare the Brain Separately for Creamy Texture
Boil the pork brain separately in vinegar and salt to achieve the smooth, creamy consistency it adds to the dish. Cooking it on its own prevents it from breaking apart too early and ensures the proper texture. When added at the right time, it creates a rich contrast to the other meats. 