Kilayin (Kapampangan dish)

Kilayin (also spelled kilain or quilayin) is a traditional Kapampangan meat dish from Pampanga, Philippines. It is typically prepared by cooking pork together with finely chopped pork lungs (baga), and sometimes other pork offal, with vinegar and aromatics until the liquid reduces, resulting in a tangy, savory dish.

Etymology

The name kilayin is a Kapampangan variant of the broader Filipino term kilawin, which refers to dishes seasoned with vinegar. In Kapampangan cuisine, the term came to describe a fully cooked vinegar-based pork dish rather than a raw or lightly cured preparation.

Description

Kilayin is commonly described as a dry or semi-dry sautéed dish. It traditionally includes pork and finely chopped pork lungs (baga), which contribute to its distinct texture. The meat is cooked with vinegar, garlic, onions, black peppercorns, and bay leaves, and simmered until most of the liquid evaporates. The dish is typically served with steamed rice.

Variations

Household and regional variations of kilayin include:

• Dry kilayin – cooked until the sauce fully reduces.
• Offal-based kilayin – may include chopped pork lungs (baga), liver, heart, ears, or other innards.
• Spiced kilayin – incorporates chilies or additional aromatics.

Cultural context

Kilayin is considered part of Kapampangan home-style cooking and reflects the region’s preference for pork dishes and vinegar-forward flavors. Kapampangan cuisine is widely regarded as one of the most developed regional cuisines in the Philippines.

See also

• Kapampangan cuisine
• Philippine cuisine
• Kilawin
• Adobo
• Sisig