Bale Kapampangan

Kare-Kare

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

Sisig

Sizzling chopped pork (a dish with true Kapampangan roots) arriving on a cast-iron plate with acid and heat still active at the table

Lechon Kawali

Deep-fried pork belly with a brittle, crackling skin giving way to tender braised meat — straightforward and hard to put down

Dinuguan

Pork blood stew with a dark, savory depth — polarizing for newcomers, essential for anyone who grew up eating it

Crispy Pata

Whole braised-then-fried pork knuckle with skin that shatters on contact — an event dish that typically needs advance notice or sells out early

Sinigang

Tamarind-soured broth loaded with pork or seafood and vegetables — the tartness is a good counterpoint after heavier pork dishes

Pancit

Stir-fried rice or egg noodles with vegetables and meat — a reliable side that rounds out a shared-plate spread