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Pork Kilawin - Instant Pot + Stove-top

This Pork Kilawin dish is my home cooked version of the classic Filipino entree. There are different variations around the Philippines depending on the province or region. I sautéed the pork shoulder cubes and sliced pork liver in garlic, onions and ginger, then added vinegar and seasonings. The outcome was a tangy, garlicky pork meal that was perfect served on a bed of rice. This is an AsianInAmericaMag recipe. Serves 2 to 4.
*I share 2 alternative ways to cook Kilawin: In the Instant Pot or on the stove-top.
Cook Time17 mins
Total Time17 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Pork Kilawin
Servings: 4 people
Calories: 156kcal
Author: Asian in America recipe


  • Instant Pot (or any brand of multicooker): 3, 6 or 8 quarts
  • Large skillet: 10 to 12 inches (if cooking stove-top)


  • 1 pound pork shoulder cut in 2-inch cubes
  • 1 whole head fresh garlic peeled, crushed; about 8 large cloves
  • 1 whole large onion sliced
  • 1/2 teaspoon minced fresh ginger
  • 1/4 pound pork liver sliced in 2-inch strips
  • 3/4 cup cider vinegar
  • 1/2 cup organic broth chicken or beef
  • 1 Tablespoon black peppercorns
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • for serving: boiled rice


  • To cook stove-top: In a large skillet, over medium high heat, place the pork shoulder cubes. After 3 to 5 minutes, render the fat coming from the pork. The meat pieces will turn brown and the fat from the pork will be apparent in the skillet.
  • In the same skillet, move the pork cubes to the side and saute the garlic, onions and ginger for 1 to 2 minutes in the oil from the pork fat. Add the pork liver cut in strips. Continue cooking till meat is thoroughly cooked in about 10 minutes.
  • To the pork mixture in the skillet, add the vinegar and broth. Season with black peppercorns, salt and black pepper powder. Cover and continue cooking for 10 minutes more so that vinegar flavor sets.
    Serve warm with rice.

To cook in the Instant Pot:

  • Click Saute on the keypad. When the inside pot is hot enough in 1 to 2 minutes, add the pork cubes. Render the fat from the pork. About 2 teaspoons of oil will come from the fat.
    Saute the garlic, onions and ginger. Add the pork liver strips. Stir-fry for 3 minutes.
    Click Cancel to turn off Saute function.
  • Pour the vinegar and broth. Add the peppercorns. Season with salt and black pepper powder.
    Close and lock the lid. Set valve to sealing.
    Click Manual and cook at High Pressure for 6 minutes.
    When the buzzer sounds to announce cooking is done, do a Natural Release and allow the pressure to come down for about 5 minutes.
    Click Cancel to turn off. Carefully unlock and open the lid. Set the lid on a safe place on top of the counter.
    Serve the Kilawin warm with rice.

Notes on the Instant Pot:

  • It takes about 15 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.
    Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do NOT use glassware. Read the manual for complete safety information.


Serving: 1g | Calories: 156kcal | Carbohydrates: 3g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 661mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6151IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 8mg