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Home > Filipino Recipes

Kilayin (Kilawin Kapampangan)

BY :Bebs | Published: 05/23/ 2019 | Updated:10/27/ 2019 | 8 Comments

RECIPE VIDEO PRINT
5 from 7 votes
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A delectable stew of pork meat, pork liver, minced pork lungs, and spices cooked low and slow in vinegar until tender. This Kapampangan delicacy, Kilayin, packs surprisingly great flavors all in its simplicity.

Kilayin Recipe

Having been born and bred in Pampanga, I have done my fair share of sampling Kilayin, where this savory delicacy came from originally.  But I have to admit that this is the very first time I cooked Kilayin myself.

I got this Kapampangan Kilawin recipe from my Mama who learned it from my paternal grandmother. It is actually rather simple but is as authentic as it can get!

I somehow avoided making Kilayin for so long because of the pressure (from myself mostly) that comes from the high expectations (also from myself) of being a Kapampangan and making a well-loved local dish. But with the support of my family behind me, this is one delicious dish successfully conquered. Got the seal of approval from my Papa so I am quite confident about it.Kapampangan Kilayin

  • What is Kilayin?
  • How to cook Kapampangan Kilayin
  • Notes in cooking Kilayin
  • Other Kapampangan Dishes to try:
  • Printable Recipe
  • Kilayin (Kilawin Kapampangan)

What is Kilayin?

Kilayin or the Kapampangan Kilawin is a stew of pork meat, liver, and minced pork lungs cooked in vinegar seasoned with basic spices. It is simmered on low heat until the meat becomes tender and liquids are reduced to a thick sauce.

Cooking in vinegar makes this dish last longer as it does with Adobo. And like other great dishes, it actually tastes better the next day or after it has been reheated several times. So do not be afraid to make a larger batch as this keeps really well even unrefrigerated.

Kilayin with pork lungs, meat and liver

How to cook Kapampangan Kilayin

  1. In a skillet, saute garlic and onion in oil over medium heat until limp and aromatic.
  2. Add ground pork lungs and cook for 2-3 minutes or no longer pink, stirring continuously to break down the lumps.How to cook Kilayin
  3. Add the pork ham and cook for several minutes until edges are lightly seared. Add a cup of water and bring to a simmer.
  4. Stir in the liver spread and cover the pan and let it cook until pork becomes tender about 20 minutes. Add more water if needed.How to cook Kilayin
  5. Once the pork is tender and water has been greatly reduced, pour in the vinegar and bring to a boil. Let it simmer without stirring. Cook until liquid is reduced to half and becomes thick, about 15-20 minutes. Vinegar will lose most of its sourness by this time.
  6. Add the liver and season with ground pepper and salt and cook for another 5 minutes or until the liver is cooked. Turn off the heat and let it rest for at least a few minutes before serving. Best served the next day.

Notes in cooking Kilayin

The pork lungs have to be cook immediately as this tends to degrade faster, a few hours after they are removed from the butchered pig.

Saute the pork lungs first for several minutes until it is cooked through before adding the meat.

In the US, pork lungs are difficult to find as they are banned from being sold, but not to eat. So unless you know someone who can give you some, you’ll have to pull it out of the animal yourself. You can use pork heart as an alternative.

Adding liver spread is optional but it does make the dish more delicious with a creamier texture.

Kilayin Kapampangan

Other Kapampangan Dishes to try:

  • Asado Kapampangan - pork stew in tomato sauce
  • Lengua - pork tongue with corn kernel and creamy white sauce
  • Sipo Egg - quail eggs, ham, shrimp and veggies in a creamy sauce
  • Sisig - using pork belly instead of pork ears and jowls
  • Homemade Tocino -sweet cured pork or beef

 

Printable Recipe

Kilayin Kapampangan
Print Review

Kilayin (Kilawin Kapampangan)

5 from 7 votes
Kilayin is a stew of pork meat, liver, lungs, and spices in vinegar that is a true delicacy, one of the many dishes that the Kapampangan's are proud of.
Prep Time: 5 minutes mins
Cook Time: 50 minutes mins
Total Time: 55 minutes mins
Course :Lunch, Main Course
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 2 Tablespoons oil
  • 3-4 cloves garlic - minced
  • 1 medium onion - chopped
  • 250 grams ground pork lungs
  • 250 grams pork ham (pigue) - cut into bite-size pieces
  • 1-1.5 cups water
  • 1 can (85g) liver spread
  • 1 cup coconut or cane vinegar
  • 200 grams pork liver - cut into bite-size pieces
  • ½ teaspoon ground pepper
  • 2 teaspoon salt

Instructions
 

  • In a skillet, saute garlic and onion in oil over medium heat until limp and aromatic.
  • Add ground pork lungs and cook for 2-3 minutes or no longer pink, stirring continuously to break down the lumps.
  • Add the pork ham and cook for several minutes until edges are lightly seared. Add a cup of water and bring to a simmer.
  • Stir in the liver spread and cover the pan and let it cook until pork becomes tender about 20 minutes. Add more water if needed.
  • Once the pork is tender and water has been greatly reduced, pour in the vinegar and bring to a boil. Let it simmer without stirring. Cook until liquid is reduced to half and becomes thick, about 15-20 minutes. Vinegar will lose most of its sourness by this time.
  • Add the liver and season with ground pepper and salt and cook for another 5 minutes. Turn off the heat and let it rest for at least  few minutes. (See Note1)
  • Serve with steaming hot rice.

Notes

Note 1 - Kilayin is best served the next day after it is cooked and will also keep well even not refrigerated. 

Nutrition

Calories: 910kcalCarbohydrates: 21gProtein: 98gFat: 45gSaturated Fat: 7gCholesterol: 709mgSodium: 4938mgPotassium: 1757mgFiber: 2gSugar: 4gVitamin A: 34070IUVitamin C: 13.5mgCalcium: 54mgIron: 11.4mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions

Comments

    5 from 7 votes (3 ratings without comment)

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  1. Leonides R. Vicencio says

    August 28, 2022 at 11:16 am

    5 stars
    I love this recipe way back in 1993 when i was in Camella Springville and i 1st taste it then i don't know what is this called.....

    Reply
    • Bebs says

      August 31, 2022 at 12:41 am

      Now you know 😉. I am glad you like it.

      Reply
  2. Jocelyn says

    November 08, 2020 at 8:26 pm

    5 stars
    I love to cook and i like very much all your recipes...

    Reply
    • Bebs says

      November 14, 2020 at 12:50 am

      Aaww, that is so nice of you to say, Jocelyn.

      Reply
  3. Bessie Lapid says

    August 31, 2020 at 6:12 am

    5 stars
    Kapampangans make the best dishes and sweets. And I won't apologize for that☺
    More power to you. May your website flourish and may you be inspired to put in more recipes including sweets.
    Thank you for the kilayin recipe which I used. Sarrrapp!

    Reply
    • Bebs says

      November 18, 2020 at 2:41 am

      Thanks Bessie! Such wonderful and encouraging words!

      Reply
  4. Rowena Antaran says

    May 24, 2020 at 11:21 pm

    5 stars
    Hi Bebs,

    I love your website and your recipes. I am also a Kapampangan, originally from Porac. We migrated in South Carolina four years ago. Being away from home made me cook more than when we used to when we still live in the Philippines. At one point, I also sold cooked Filipino dishes & all of those were recipes I just got online and improvised the taste. It is a good extra income but with my hectic schedule now at work, I do not have time anymore.
    I always loved to cook but when everything is easily available in the Philippines I did not put so much effort in cooking. During the quarantine period, I had more time cooking and experimenting new dishes like everybody else. I love your recipes because I am also a Kapampangan. As you know Kapampangans have high expectations in food hahaha!

    More power! Stay safe.

    Regards,
    Rowena Antaran

    Reply
    • Bebs says

      May 30, 2020 at 1:24 am

      Hi Rowena, I should probably not say this here, I might sound biased, but I have to agree with you! LOL! Thanks for your lovely comment and do stay safe!

      Reply

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