Kilawin Capampangan Recipe

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  • 2 tbsps cooking oil
  • 2 pcs of laurel/bay leaves
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1/2 kilo pork belly, sliced really small (parang pang gisa)
  • 200 gms pork liver (same sliced like the pork and heart)
  • 1 pork heart, sliced the same size as the pork
  • 1/4 c vinegar (or to taste)
  • fish sauce (patis) to taste
  • 1 red pepper (capsicum), sliced in strips (julienne)


  1. Saute garlic (brown), onion and bay leaves.
  2. Put the pork and saute a bit more. Add the heart (if using) and keep stirring.
  3. Season with patis (as you desire).
  4. Stir for a minute or so, then add vinegar.
  5. Stir until well coated with the juice then let it simmer.
  6. When almost dry, add the liver and pepper. Cook until done.
  7. Put water if u like, if you want it to have a bit of gravy/sauce.


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