Kilayin Kapampangan

September 1, 2020
Kilayin Kapampangan

As I was growing up, Kilayin Kapampangan was one of my comfort food. Very rare for a young child to like liver and lungs! I would eat it with very hot rice and sliced banana. The thing with Kilayin, you don’t eat it on the day that it is cooked.  You have to let it sit in the refrigerator for a day or so; warm it up and serve.  It contains a lot of vinegar and that vinegar has to mellow before one can truly enjoy it.

Kilayin Kapampangan

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By Marianne de Leon Serves: 6-8
Prep Time: 1 hour Cooking Time: 45 minutes Total Time: 1 hour 45 minutes

Kapampangan classic dish of stewed pork liver and lungs


  • 500 grams pork liver
  • 500 grams pork lungs
  • 1 cup vinegar (Japanese vinegar/Chinese seafood vinegar/black vinegar - because they are not so sour)
  • ¼ cup sake or Chinese rice wine
  • 1 teaspoon freshly ground black pepper
  • ¼ cup fish sauce (patis)
  • ½ teaspoon MSG (optional)
  • 1 teaspoon oregano leaves - crushed
  • 2 bay leaves - cut into pieces
  • ½ cup cooking oil
  • 2 tablespoons crushed garlic
  • 1 cup chopped onions



Thinly slice the pork liver; 1-inch by ⅛- thick pieces; marinate in vinegar and Sake/Chinese rice wine. Set aside. After ½ hour, drain the liver from the marinade but save the marinade.


Cut the pork lungs first into 4 equal parts. Place the lungs in a saucepan and cover with water. Bring the water with lungs to a boil and let the scum float to the top; this takes about 15 to 20 minutes.


Remove lungs from the water. Rinse the lungs and throw out the water in which the lungs were boiled in.


Coarsely chop the lungs into 1/16 inch pieces; use a cleaver to chop the lungs up. Set aside.


In a medium sized wok, over medium heat, pour in ¼ cup of cooking oil and sauté 1 tablespoon crushed garlic and ½ cups chopped onions. Sauté till the onions are wilted.


Add the lungs and sauté till you hear the lungs make a popping sound. Remove from fire.


In another wok, over medium-low fire, pour in the other ¼ cup cooking oil and start sautéing the remaining garlic and onions.


When the onions are slightly wilted, add the sliced liver and continue to sauté for about 3 minutes then add the marinade and the chopped up lungs.


Season with bay leaves, oregano leaves, fish sauce, black pepper and MSG. Continue to sauté for another 3 minutes. Taste the mixture to see if it needs adjustment.


Turn fire to low and continue to simmer for another 5 minutes until done.


Cool and place in a container and refrigerate.


Best eaten the next day. Reheat before serving.

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