Ilocano-Filipino dish raw or parcooked meats, seafood, and vegetables
For the Chamorro dish derived from Kilawin, seeKelaguen. For the raw fish or vegetable dish, seeKinilaw.
Kilawin
Kilawin a kaldíng, a kilawin dish made fromgoat meat, marinated in cane vinegar and seasoned with finely chopped onions, ginger, salt, pepper, andcalamansi.
Kilawén is closely associated with theIlocano dishkilawén a kaldíng (Tagalog:kilawing kambing), which uses lightly grilled goat meat and is traditionally eaten withpapaít, a bittering agent usually derived from bile or chyme extracted from the animal’s internal organs.[2][3][4]
AmongIlocanos,kilawén functions as an intransitive verb referring broadly to a method of food preparation that includes raw, lightly cooked, grilled, boiled, or cured dishes, encompassing foods that would elsewhere be classified askinilaw.[5] In contrast, non-Ilocano Filipinos often use the termkilawén more narrowly to describe cooked meat dishes prepared in a vinegar-based style similar toadobo orpaksiw.[1][6][7]
The term kilawin (also rendered askilawén) is derived from theIloco (Ilocano) wordkiláw, meaning“to eat raw or lightly cooked meat or fish.” The suffix-en indicates a completed action or state, conveying the sense of“prepared in the kilaw style,” i.e., marinated and seasoned with vinegar or citrus juice and ready to eat.
Kilawin is linguistically and culturally related to similar dishes found among variousPhilippine ethnolinguistic groups, includingTagalog,Kapampangan,Cebuano, andHiligaynon, such askinilaw,kilayen,kinilnat,kulao,kulawo, andkelaguen.[8] These dishes reflect a longstandingPhilippine culinary tradition of consuming fresh or lightly cured meats and seafood, typically preserved or seasoned with vinegar or citrus juices.[6][9]
InNorthern Luzon, particularly among theIlocanos, a variety of raw, boiled, lightly grilled meats, includingbeef,carabao, chicken, fish,goat, pork (or boar),shellfish, andvenison, are commonly prepared askilawin orkilawen.[10][9] Traditionally, these meats were cured using vinegar, specificallysukang Iloko (sugarcane vinegar), before consumption.[11] In contemporary practices, the meats are often lightly cooked, typically grilled, before being marinated in vinegar.[12]
Citrus juices, such as those from lemons,dayap, orcalamansi, are frequently used as alternatives to vinegar. Onions or shallots, along with ginger, are common additions that enhance the dish’s flavor profile. To introduce heat, pepper or chili is often included. These variations highlight the versatility and enduring popularity ofkilawin orkilawen withinIlocano cuisine.[9][13]
Notable varieties of Ilocanokilawin include:
Kilawin a Kalding – Made from slightly grilled chevon or mutton (goat) meat and skin marinated in vinegar and seasoned with shallots, ginger, chili, and salt.
Kilawin a Ipon – Made from freshipon (babyanchovies or small fish) marinated in vinegar and seasoned with shallots, ginger, chili, and salt.
Kudil (Caliente) – Made from boiled cow or carabao skin, softened, marinated in vinegar, and seasoned with shallots, ginger, chili, and salt.
Dinakdakan – Grilled pork seasoned with vinegar, shallots, ginger, chili, salt, and pig’s brain.[14]
Insarabasab – Similar todinakdakan but without pig’s brain.[15]
Ata-ata (Kappukan) – Raw, rare beef or carabao meat seasoned withpapait, shallots, ginger, chili, and salt
Among theKapampangan people,kilayin uses fully cooked pork, heart, liver, and tripe.[16] A similar dish inCavite uses fully boiledpig ears known askulao orkilawin na tainga ng baboy, ortokwa't baboy when mixed with friedtofu cubes.[17] Modern variants of this dish usesoy sauce in addition to the other ingredients.[18]
