Kilayin

Kilayin is a Kapampangan delicacy made out of thinly sliced pork, liver and heart marinated and cooked in vinegar and a mixture of spices. Like adobo and other Filipino dishes cooked in vinegar it is believed to taste better on its second day allowing all of that spices and flavour to develop.

Kilayin


Kilayin is a Kapampangan delicacy made out of thinly sliced pork, liver and heart marinated and cooked in vinegar and a mixture of spices. Like adobo and other Filipino dishes cooked in vinegar it is believed to taste better on its second day allowing all of that spices and flavour to develop.

It is a popular dish to be packed for lunches of picnics in the Philippines as this dish can last longer without spoiling compared to other Filipino dishes, plus it tastes good even if it’s not hot. I know offal is not for everyone as some dislike its texture, others dislike the taste and most of all they don’t like the looks and just the mere thought of eating them, trust me this is different you won’t even notice it’s made out of pork innards.

Would you even dare to try this?

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Kilayin 1

Kilayin

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Kilayin is a Kapampangan delicacy made out of thinly sliced pork, liver and heart marinated and cooked in vinegar and a mixture of spices. Like adobo and other Filipino dishes cooked in vinegar it is believed to taste better on its second day allowing all of that spices and flavour to develop.



Ingredients

Scale
  • 500 g pork belly, thinly sliced into strips
  • 200 g pork liver, thinly sliced into strips
  • 200 g pork lungs, finely chopped
  • 1 pork heart, cut into 1-inch strips
  • 1 1/4 cup vinegar
  • 1 cup water
  • 6 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1/2 tsp cayenne pepper (or more if you like it hot)
  • freshly ground black pepper
  • fish sauce
  • salt
  • oil

Instructions

  1. In a bowl marinate pork belly and pork heart in 1/2 cup of vinegar and salt, in a separate bowl marinate pork liver in 1/2 cup of vinegar and salt. Set it aside for 30 minutes.
  2. Drain the meats thoroughly and reserve the liquid.
  3. In a large wok, add oil then sauté garlic and onions.
  4. Add pork, heart and lungs and cook until lightly browned.
  5. Pour remaining 1/4 cup vinegar, 1 cup of water and cayenne pepper, bring to a boil, cover wok then simmer in low heat for 30 minutes.
  6. Add the pork liver then continue to simmer for 10 minutes.
  7. Season with fish sauce and freshly ground black pepper then serve.

 

Kilayin Wide

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2 Responses

  1. suituapui says:

    Yes, I do believe that many dishes taste better on its second day than when freshly-cooked allowing all of that spices and flavour to develop. Ooooo…I love liver!!! 😀

  2. This is my kind of food . Love it !!!

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