Authentic Filipino Kilayin Recipe: A Tantalizing Pork and Liver Delight

Ingredients

1 kilogram pork loin, thinly sliced
500 grams pork liver, thinly sliced
1/4 cup vinegar
5 cloves garlic, minced
1 large onion, chopped
2 red bell peppers, deseeded and diced
1 green bell pepper, deseeded and diced
2 hot chili peppers, deseeded and minced
1/4 teaspoon ground black pepper
1 teaspoon salt, or to taste
3 tablespoons vegetable oil
1/2 cup water

Steps and instructions

In a large bowl, mix together the pork loin, pork liver, vinegar, half of the minced garlic, and salt. Let it marinate for at least 2 hours.
Heat the vegetable oil in a large pan over medium heat. Sauté the remaining garlic and chopped onions until they become translucent.
Add the marinated meat to the pan and cook until it turns brown.
Add the water to the pan and bring the mixture to a boil. Reduce the heat, cover the pan, and let it simmer for about 20 minutes or until the meat is tender.
Add the red and green bell peppers and the hot chili peppers to the pan. Cook for another 5 minutes or until the peppers are soft.
Season with ground black pepper and additional salt if needed.
Remove the pan from the heat, let the Kilayin cool for a few minutes, and then serve.

Tools for making

Large bowl - For marinating the pork loin and liver.
Large pan - Used for sautéing and cooking the Kilayin.
Tongs - To flip and handle the sliced pork loin and liver.
Chef's knife - For thinly slicing the pork loin and liver.
Cutting board - To provide a stable surface for slicing the ingredients.
Measuring cups - To accurately measure the vinegar and water.
Measuring spoons - For precise measurement of salt, ground black pepper, and minced garlic.
Spatula - To stir and mix the ingredients in the pan.
Lid - Used to cover the pan while simmering the Kilayin.
Serving dish - To present the cooked Kilayin for serving.

Recipe variations

Substitute pork loin with chicken meat for a chicken Kilayin.
Use beef liver instead of pork liver for a beef Kilayin.
Add pineapple chunks for a sweet and tangy twist.
Include sliced carrots and potatoes for added vegetables.
Add coconut milk to create a creamy Kilayin.
Experiment with different types of vinegar, such as coconut vinegar or cane vinegar, for unique flavor profiles.
For a spicier version, add more hot chili peppers or use different types of chili peppers.
Try marinating the meat in soy sauce or Worcestershire sauce for an alternative flavor.
For a vegetarian option, replace the meat with tofu or seitan and use vegetable broth instead of water.
Add a splash of calamansi or lemon juice at the end for a citrusy kick.

Recipe overview

Kilayin is a savory and slightly spicy Filipino dish hailing from the culinary-rich Pampanga, known as the Philippines' food capital. This recipe combines marinated pork loin and liver with a mix of colorful bell peppers and hot chili peppers, cooked until tender and bursting with flavor. The dish is typically enjoyed with a side of rice and is perfect for those who love a balance of tangy and spicy notes in their meals. Cooking Kilayin at home is a straightforward process involving marinating, sautéing, and simmering to create a hearty, satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe promises a delectable taste of Filipino cuisine that will impress your loved ones.

Common questions

Can I use a different type of meat for Kilayin?
While traditional Kilayin uses pork loin and pork liver, you can certainly experiment with other types of meat such as chicken or beef. Just keep in mind that the cooking time may vary depending on the meat you choose.
Is it necessary to marinate the meat?
Yes, marinating the meat helps to infuse it with flavor and tenderize it. The acidity from the vinegar also helps in breaking down the proteins in the meat. It is recommended to marinate the meat for at least 2 hours, but you can marinate it longer for a more intense flavor.
Can I adjust the spiciness of Kilayin?
Absolutely! If you prefer a milder version, you can reduce or omit the hot chili peppers. Alternatively, if you want it spicier, you can add more chili peppers or even include some chili powder or flakes.
What can I serve Kilayin with?
Kilayin is often served as a main dish with steamed rice. However, it can also be enjoyed with bread or as a filling for tacos or sandwiches. Some people also like to pair it with a side of pickled vegetables or a fresh green salad.
How long can Kilayin be stored?
Kilayin can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage. Just make sure to thaw it completely before reheating.

Serving dishes and utensils

Large Pan - needed for sautéing the garlic and onions, as well as cooking the Kilayin.
Mixing Bowl - used for marinating the pork loin and liver.
Chef's Knife - required for thinly slicing the pork loin and liver.
Cutting Board - necessary for safely and effectively cutting and preparing the ingredients.
Measuring Cups - needed to accurately measure the vinegar and water for the recipe.
Wooden Spoon - useful for stirring and mixing the ingredients while cooking the Kilayin.
Lid or Cover - required to cover the pan and allow the Kilayin to simmer and cook evenly.

Origin stories

Kilayin hails from the culinary-rich region of Pampanga in the Philippines, also known as the Culinary Capital of the Philippines. This dish is often prepared during town fiestas and special family gatherings, reflecting the Filipinos' love for communal feasting and celebration. It is traditionally made with thinly sliced pork and liver, marinated in vinegar and spices, and sautéed with garlic, onions, and bell peppers. The distinct tangy and spicy flavors of Kilayin are representative of the bold and robust flavors typical in Pampangan cuisine. An interesting aspect of this dish is that the longer the meat marinates, the better the flavors meld together, signifying the value of patience and time in creating a meal that's worth the wait.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.