Authentic Kapampangan Kilayin (Pork and Liver Stew)
Kilayin is a heritage dish from Pampanga, Philippines, where tender cubes of pork shoulder are cooked alongside liver and heart in a robust vinegar-based sauce. The dish exemplifies the Kapampangan mastery of offal dishes, balancing rich organ meats with bright acidity, garlic, and pepper. Unlike other Filipino vinegar-based dishes, Kilayin achieves its distinct character through a careful two-stage marination process and a specific cooking technique that mellows the vinegar's sharpness while concentrating the meats' flavors.
Equipment
- Large non-reactive mixing bowls (Para sa pag-marinade) for marinating meats
- Sharp knife [Matalas na kutsilyo] for precise meat cutting
- Heavy-bottom pan or Dutch oven (makapal na kawali) ensures even heat distribution
- Wooden spoon (sandok na kahoy) prevents scratching the pan
- Measuring cups and spoons (Panukat) for accurate measurements
- Cutting board (Sangkalan) for prep work
Ingredients
For the Meat Mixture
- 1 pound pork shoulder kasim, cut into 1-inch strips
- 1 pound pork liver atay, cut into 1-inch strips
- 1 piece pork heart puso, cut into 1-inch strips
- ½ pound pork lung baga, minced (see alternatives below)
For the Marinade and Sauce
- 1 cup vinegar suka
- 3 cloves garlic bawang, peeled and minced
- 1 onion sibuyas, peeled and chopped
- 1 tablespoon fish sauce patis
- Salt asin and pepper (paminta) to taste
- 2 tablespoons cooking oil mantika
Instructions
- To make Kilayin, start by cutting pork shoulder, liver, and heart into equal 1-inch pieces. In one bowl, mix the pork with ½ cup vinegar, 1 teaspoon salt, and ¼ teaspoon pepper. In another bowl, combine the liver and heart with the same amount of vinegar, salt, and pepper. Let both bowls marinate for 30 minutes.
- After marinating, drain the meats but save the liquid. Heat oil in a deep pan over medium heat. Cook garlic and onions until soft and clear, about 2-3 minutes. Add the minced lung (or ground pork if using) and cook until brown, about 5-7 minutes.
- Add the marinated pork and cook until it starts to brown, around 8-10 minutes. Pour in the fish sauce and cook for 2-3 more minutes. Now add the saved marinade and let it boil without stirring for 3-5 minutes – this step is important to make the vinegar taste milder. Lower the heat, cover the pan, and simmer until the pork is tender, about 20-25 minutes.
- Once the pork is tender, add the liver and heart. Cook for just 3-5 minutes until done but still tender. Don't overcook the liver or it will get tough. Taste and add more salt and pepper if needed. Let the dish rest for 5-10 minutes before serving.
- Serve hot with rice. Like many Filipino dishes cooked in vinegar, Kilayin actually tastes better the next day, making it perfect for packed lunches or meal prep.
Tips from Lola's Kitchen
- Cut all meat pieces uniformly for even cooking
- Don't skip the initial boiling of vinegar without stirring - this removes the harsh acidic taste
- Use native vinegar (sukang Iloko) for authentic flavor
- Let rest for 15 minutes before serving to allow flavors to meld
- Save some sauce (sabaw) for your rice!
Nutrition
Calories: 326kcalCarbohydrates: 5gProtein: 31gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 350mgSodium: 350mgPotassium: 406mgFiber: 0.3gSugar: 1gVitamin A: 12811IUVitamin C: 21mgCalcium: 24mgIron: 30mg
Tried this recipe?Let us know how it was!