Pampangueña

Sisig

The definitive Kapampangan dish — sizzling chopped pork with chilis and citrus, served on a cast-iron plate with a crackle and steam that announces itself from across the room

Kare-Kare

Oxtail and vegetables in a thick, golden peanut sauce served alongside shrimp paste — a slow-cooked showcase of Pampanga's most laborious classic

Sinigang

Tamarind-sour broth with pork or shrimp, sharp and restorative, the kind of soup that earns its place on every Filipino table

Lechon Kawali

Deep-fried pork belly with skin that shatters on contact, served with liver sauce — simple execution with outsized reward

Adobo

The Filipino standard — pork or chicken braised in vinegar, soy, and bay leaf until the sauce reduces to a glossy, tangy coat