Pork/Chicken Kilayin

Chicken Kilayin Ingredients

3 tablespoons oil

1 piece onion, chopped

6 cloves garlic, crushed

1/4 kilo chicken liver, cubed

1/2 kilo chicken, (use fillet), cubed

1/4 kilo chicken gizzard (balunbalunan), chopped

1 piece finger chilies (siling pangsigang)

1/2 cup water

1/2 teaspoon black pepper

1 cup vinegar

4 teaspoons patis (fish sauce)

How to Cook Chicken Kilayin

In a large pot over medium heat, heat the oil, and sweat the onions until transparent. Add in the garlic, and sauté until softened. Increase the heat to high, add in the chicken livers and cook until browned. Add in the chicken gizzards and fillets, and sauté until cooked through.

Add the siling pangsigang, water, and ground black pepper. Stir to combine. Pour in the vinegar and cover without stirring. Bring to a boil, lower flame, and simmer until chicken pieces are tender and the liquid is reduced to half. Season with patis, and serve with steamed rice.

Pork Kilayin

Ingredients

• ½ kilo pork kasim (shoulder), cut into small strips
• ¼ kilo pork liver, cut into strips
• ¼ kilo pork lungs, chopped fine
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 1 tsp freshly ground pepper
• 1 cup vinegar
• 1 bay leaf
• salt and pepper to taste

Instructions

How to cook kilawin:

1. Marinate pork in vinegar. In a pan saute garlic and onions.
2. Add pork lungs and the pork and vinegar, ground pepper and bay leaf.
3. Simmer over low fire, when pork is almost tender add liver, pepper and salt to taste.
4. Continue cooking till pork is tender and liquid is reduced.