PORK KILAYIN

First, don’t think it’s same as Kilawin, but  as far as I know Kilayin is an original Kapampangan dish.

If you attend to an ocassion with Kilayin on their table then you know the cook is Kapampangan.

As days passed it will taste even more good and yummy! And since it has vinegar on it, it won’t spoil easily even if you don’t put it in the fridge.

Anyway, please bear with me as it’s my first time to share recipe on the net (i used to share only to my friends and family thru Facebook’s personal message or emails)

I hope you will understand my instruction and learned from it :)

I hope you’ll try it.

Enjoy!

 

 

INGREDIENTS:

1KG PORK LIEMPO (thinly sliced)

1/2KG PORK LIVER (thinly sliced)

1KG PORK LUNGS (FINELY CHOPPED)

1 CAN LIVER SPREAD

3 SPOONS MAYONNAISE

1 WHOLE GARLIC

1 BIG ONION

3 PCS GREEN CHILI (PANSIGANG) – SLICED

1PC PORK CUBES

3PCS LAUREL LEAVES

SALT

1 CUP VINEGAR

3 SPOONS FISH SAUCE (PATIS)

1 CAN COOKED GREEN PEAS (OPTIONAL)

COOKING OIL

 


INSTRUCTIONS:

  1. Mixed pork lungs with vinegar, laurel leaves, salt, garlic & onion
  2. In a separate pan, boil the mixings and let it cook for 3-5 minutes.
  3. While cooking the pork lungs, sauté in a widely open pan the garlic & onion, put the pork liempo and then the fish sauce, stir and let it simmer for 5minutes. (if you need to add little water to make the pork tender then add)
  4. Put the boiled pork lungs into the sautéed pork liempo and stir.   Again let it simmer for another 5 minutes until the pork is tender.
  5. Add the pork liver and stir and then put the pork cubes.
  6. Add liver spread and mayonnaise
  7. Let it simmer for another 2minutes to simmer
  8. Lastly add the green peas (this is optional) and chopped green chili
  9. Serve with rice while hot

 

Note:  if you like to be a little sour add more vinegar. But when you add it don’t stir immediately, as it can be taste as hilaw (“hilaw sa suka”) after you put the vinegar let it boil for like 1 minute then stir it.

© 2012, yasmin0507. All rights reserved.


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