Ok, folks, I promised you plenty of delicious meal ideas from my last month’s trip to the Philippines and kilayin is next up (have you tried the ginataang seafood yet?) in our line up of fresh recipes.
Quite similar to the Ilocano’s igado, kilayin is a classic Kapampangan delicacy wherein diced pork, liver and heart are marinated and cooked in vinegar and spices until tender and full-flavored. Like adobo and most foods stewed in vinegar, it is a popular baon or packed lunch for students, workers or travelers as it keeps well without refrigeration. In fact, Kapampangans will swear by kilayin tasting better after a day or two. Aside from the pork, liver and heart, minced pork lung is also a major ingredient in this braised dish. In U.S. markets (or least in my Southern California area), pork lung is almost impossible to find. You can omit this innard altogether or substitute ground beef in equal amount. Brown the beef as you would the minced lung and you wouldn’t even know the difference.
- 1 pound pork shoulder, cut into 1-inch strips
- 1 pound liver, cut into 1-inch strips
- 1 piece pork heart, cut into 1-inch strips
- 1 cup vinegar
- salt and pepper
- 2 tablespoon oil
- 3 cloves garlic, peeled and minced
- 1 medium onion, peeled and chopped
- ½ pound pork lung, minced
- 1 tablespoon fish sauce
- In one bowl, combine pork and ½ cup of the vinegar, 1 teaspoon salt and ¼ teaspoon pepper. Marinate for about 30 minutes.
- In another bowl, combine liver, heart, the remaining ½ cup of the vinegar, 1 teaspoon salt and ¼ teaspoon pepper. Marinate for about 30 minutes.
- After marinating, drain pork from marinade, Squeeze pork of excess liquid. Reserve marinade. Drain liver and heart from marinade. Squeeze liver and heart of excess liquid. Reserve marinade.
- In a pan over medium heat, heat oil. Add onions and garlic and cook until limp. Add minced lung and cook, stirring occasionally, until browned and sizzling.
- Add pork and cook until lightly browned. Add fish sauce and cook, stirring occasionally, for about 3 to 5 minutes. Add reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Lower heat, cover and cook until pork is tender.
- Add liver and heart and continue to cook for about 3 to 5 minutes or until meat are cooked through and sauce is reduced. Serve hot.