Top 10 Food Delicacies in Central Luzon
Are you interested in discovering the diverse culinary landscape of Central Luzon, Philippines? This is THE region known for its unique and flavorful dishes, offers a delightful mix of cultural heritage, beautiful scenery, and warm, friendly locals.
We'll explore and uncover the region's most iconic dishes and delve into the stories and traditions, however short, behind each dish. You may notice that a number of dishes are already considered the country’s food treasures and have been adopted by all the regions with their own twists and way of cooking. The region may not own the origin of some of these dishes, but visitors will be assured that when they come for a filling food experience, they will not be disappointed.
We can only include ten dishes in the list, however you can be assured that there is so much more that the region can offer to people visiting the region.
The recipes have been included just on case you’re also in search of what to try out cooking next.
Here is the list of the 10 culinary delicacies in Region III or Central Luzon
Sisig
Sisig is a popular Filipino dish made from parts of a pig's head, such as the ears and cheeks, and liver. It is seasoned with calamansi, onions, and chili peppers. Recipe and cooking process:
Boil pig's head parts and liver until tender.
Grill or broil the boiled parts to slightly char the skin.
Chop the grilled parts into small pieces.
Sauté onions, garlic, and chili peppers in oil.
Add chopped pig parts and liver, and season with soy sauce, vinegar, and calamansi juice.
Cook for a few minutes until flavors are well combined.
Serve on a hot plate and top with a raw egg (optional) and chopped green onions.
Kare-Kare
Kare-Kare is a Filipino stew made with oxtail, tripe, and/or pork hocks, and a variety of vegetables such as eggplant, bok choy, and string beans. It is thickened with peanut sauce and served with bagoong (fermented shrimp paste) on the side. Recipe and cooking process:
Boil oxtail, tripe, and/or pork hocks until tender.
In a separate pot, sauté garlic, onions, and annatto oil.
Add the boiled meat and pour in the broth.
Add ground peanuts or peanut butter and simmer for a few minutes.
Add vegetables and cook until tender.
Serve with rice and bagoong on the side.
Bulalo
Bulalo is a Filipino beef soup made with beef shanks and marrow bones, simmered for hours to create a rich and flavorful broth. Recipe and cooking process:
Boil beef shanks and marrow bones in a large pot of water.
Skim off scum and fat, and continue boiling until the meat is tender.
Add whole peppercorns, onions, and fish sauce.
Add corn, cabbage, and other vegetables of your choice.
Simmer until vegetables are cooked.
Serve hot with rice.
Pancit Malabon
Pancit Malabon is a noodle dish made with thick rice noodles, shrimp, squid, pork, and a variety of vegetables. It is flavored with a rich shrimp sauce and garnished with crushed chicharon (pork rinds). Recipe and cooking process:
Soak thick rice noodles in water until softened.
Sauté garlic, onions, and annatto oil in a pan.
Add shrimp, squid, and pork, and cook until done.
Add fish sauce, shrimp broth, and vegetables.
Add the soaked noodles and mix well with the sauce.
Garnish with crushed chicharon, boiled eggs, and chopped green onions before serving.
Tocino
Tocino is a sweet cured pork dish, often served as a breakfast staple in the Philippines. It is also quite easy to prepare, if you’re willing to wait up to 3 days for the marination. The recipe and cooking process for this food is as follows:
Prepare the curing mixture by combining brown sugar, salt, garlic, and food coloring (optional).
Coat pork slices with the curing mixture and let marinate for 3 days in the refrigerator.
Pan-fry the marinated pork in oil until caramelized and cooked through.
Serve with rice and a fried egg.
Lechon Kawali
Lechon Kawali is a crispy deep-fried pork belly dish, usually served with a dipping sauce made from vinegar, soy sauce, garlic, and onions.
Recipe and cooking process:
Boil pork belly in water with salt, peppercorns, and bay leavesuntil tender.
Remove pork belly from the pot and let it cool and dry.
Deep-fry the pork belly in hot oil until the skin is crispy and golden brown.
Drain excess oil and let it rest for a few minutes before chopping.
Serve with a dipping sauce made from vinegar, soy sauce, garlic, onions, and chili peppers.
Buro
Buro is a fermented rice dish, often mixed with fish or shrimp, and usually served as a side dish or condiment. It is popular in Pampanga and Bulacan provinces in Central Luzon.
Recipe and cooking process:
Cook glutinous rice and let it cool.
Combine the cooked rice with salt and fermented fish or shrimp.
Transfer the mixture into an airtight container and allow it to ferment for a few days to a week.
Serve as a side dish with grilled or fried fish, vegetables, or other dishes.
Tibok-Tibok
Tibok-Tibok is a Kapampangan rice pudding made from carabao's milk, sugar, and cornstarch. It is similar to maja blanca but has a smoother texture.
Recipe and cooking process:
In a saucepan, combine carabao's milk, sugar, and a pinch of salt.
Dissolve cornstarch in a small amount of water and add to the milk mixture.
Cook over low heat, stirring constantly, until thickened.
Pour the mixture into a greased pan and let it cool and set.
Top with latik (cooked coconut milk solids) before serving.
Ensaymada
Ensaymada is a Filipino pastry made from a sweet and buttery dough, topped with sugar and grated cheese. It is often enjoyed as a dessert or snack.
Recipe and cooking process:
Prepare a sweet dough made from flour, sugar, eggs, butter, and milk.
Divide the dough into portions and shape into spirals.
Place the dough spirals on a greased baking sheet and let them rise.
Bake in a preheated oven until golden brown.
Brush the tops with melted butter and sprinkle with sugar and grated cheese before serving.
Pindang Damulag
Pindang Damulag is a cured and dried carabao meat dish, similar to beef tapa, which is popular in the Tarlac province of Central Luzon.
Recipe and cooking process:
Prepare a curing mixture made from salt, sugar, garlic, and crushed black pepper.
Coat carabao meat slices with the curing mixture and let marinate for 1-2 days in the refrigerator.
Sun-dry the marinated carabao meat slices for 1-2 days or use a food dehydrator.
Pan-fry the cured meat in oil until cooked and slightly crispy.
Serve with rice and a dipping sauce of your choice.
Sources of information:
"Authentic Filipino Food: Regional Specialties," by Marvin Gapultos, Tuttle Publishing, 2018.
"Kulinarya: A Guidebook to Philippine Cuisine," by Glenda Barretto, Anvil Publishing, 2016.
"The Filipino Cookbook: 85 Homestyle Recipes to Delight your Family and Friends," by Miki Garcia, Tuttle Publishing, 2010.
Philippine Food Blogs and Websites:
Panlasang Pinoy: https://panlasangpinoy.com/
Kawaling Pinoy: https://www.kawalingpinoy.com/
Ang Sarap: https://angsarap.net/
These sources plus so many other video sites provide a wealth of information on Filipino cuisine, including recipes and cooking techniques for the dishes mentioned above. By consulting other resources, you can learn more about the culinary traditions of Central Luzon, as well as other regions in the Philippines.
If you don’t find what your’e looking for, check our this blog on FOOD AND RECIPE APP
Want to see other Luzon top cuisines per region? Check out the links below:
Top 10 cuisines in Ilocos Region
Top 10 cuisines in Cagayan Valley Region
Top 10 cuisines in CALABARZON
Top 10 cuisines in MIMAROPA
Top 10 cuisines in Bicol Region
Top 10 cuisines in the Cordilleras