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Kilayin

by Pauline De Mesa
Pork | March 6, 2019

Kapampangan takes pride on this dish that’s known for its sour flavor. It’s made with chopped pork pigue, pork or beef liver strips, a mixture of spices and lots and lots of vinegar. It’s a dish that’s perfect to bring as a baon for lunches as it can last longer and does not spoil easily.

Recipe by The Appetite Team
Photographed by Mark Jacob of Studio 100

Ingredients :

5 servings
0.75 kg Pork pigue, cut into strips
0.25 kg Pork or beef liver, cut into strips
0.75 cup White vinegar
1.5 tsp Salt
1 tsp Black whole peppercorns
1 tsp Ginisa mix
0.25 cup Oil
1 pc White onion, quartered
5 pc Garlic, crushed
1 cup Water (as needed, to temper sourness)
Fried garlic for garnish

Procedure :

  • 1
    Cut pork and liver into strips. Place in a bowl and marinate with vinegar, salt, peppercorns, and ginisa mix for 30-45 minutes. Cover and chill.
  • 2
    Drain pork and liver, reserving marinade.
  • 3
    In a skillet, heat oil. Add pork and liver in batches and fry until lightly browned. Sauté onions and garlic with the last batch.
  • 4
    Add reserved marinade. If it is too sour, you may add one cup of water. Do not stir. Bring to a boil, cover and simmer until meat is tender, about 30 minutes, then stir.
  • 5
    Add salt and pepper to suit your taste. Transfer to a serving dish and garnish with 2 teaspoons of fried garlic bits.