Stir-fried pork ear, head, and innards with chili and egg on a sizzling plate. hmmm Sounds like a good lunch for me. From the province of Pampanga, the meat is prepared by marinating it in vinegar, salt, pepper, and other spices. It is then boiled, grilled, chopped, then fried.
Note to travelers: Angeles City, Pampanga holds a month-long celebration of Sisig Festival every December.
Dinuguan
I read an article around summer last year. I forgot where I read it, though. It told a story of a Filipino family living in America. Then, an American visitor went looking for ice cream in their kitchen. He opened the fridge and found a can of Rocky Road with joy. To his surprise, he found dinuguan in it, instead of Rocky Road ice cream.
Adobo
Boil meat in vinegar, soy sauce, and a bunch of bay leaves and you have a dish that can last for a week. Shred it, fry it, and you got flakes. Put it in a bottle and you can preserve it. That is adobo. The ultimate Filipino dish. It’s one dish that will never go missing in a Filipino family’s weekly menu.
James Sampan
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