
Based on 196 reviews
Slow-braised oxtail and vegetables in a thick, earthy peanut sauce — served with fermented shrimp paste (bagoong) on the side that cuts the richness perfectly
Sizzling chopped pork (a dish with true Kapampangan roots) arriving on a cast-iron plate with acid and heat still active at the table
Deep-fried pork belly with a brittle, crackling skin giving way to tender braised meat — straightforward and hard to put down
Pork blood stew with a dark, savory depth — polarizing for newcomers, essential for anyone who grew up eating it