Kilayin is a traditional Kapampangan dish made of either pork or beef meat stewed along with some of its innards in vinegar and spices. This awesome combination makes the dish sharp and tangy yet creamy and flavorful. To describe it briefly: it is a flamboyant festival of feisty flavors.
Kilayin should not be confused with kilawin, which is another Filipino dish where meat or fish are served raw with vinegar and other spices. –source: admiraladventures.weebly.com
- 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
- 1¼ cup vinegar
- 1 cup water
- 6 cloves garlic, minced
- 1 medium onion, finely chopped
- ½ tsp cayenne pepper (or more if you like it hot)
- freshly ground black pepper
- fish sauce
- In a bowl marinate pork belly and pork heart in ½ cup of vinegar and salt, in a separate bowl marinate pork liver in ½ cup of vinegar and salt. Set it aside for 30 minutes.
- Drain the meats thoroughly and reserve the liquid.
- In a large wok, add oil then sauté garlic and onions.
- Add pork, heart and lungs and cook until lightly browned.
- Pour remaining ¼ cup vinegar, 1 cup of water and cayenne pepper, bring to a boil, cover wok then simmer in low heat for 30 minutes.
- Add the pork liver then continue to simmer for 10 minutes.
- Season with fish sauce and freshly ground black pepper then serve.
Credits to: angsarap.net