Mangan Kapampangan through the lens of the Clasios

I had a wonderful time with the Clasio family. It was their sense of humor that made this tour more fun. I’m beginning to think that this food tour is really for families, fraternities, associations or barkadas. My recent tour with this close-knit family serves as a perfect example.

I was asked to meet Wynzyl’s brother-in-law, Carl, in Taft  at 4:30 in the morning. The gods were on my side because I almost got mugged (this deserves a separate post) before taking a cab to reach the rendezvous. After picking up the rest of the group in Taguig and Las Piñas, we made a quick trip to the town of Guagua.

The group was a bit  surprised to find out that Lechón pugón also known as liemporn will be served for breakfast. Yes, we started the day right and healthy. It was a glimpse of things to come.

Here are some photos taken from the talented lens of Karl Marx Photography.

Lechón pugón. This was the star of the breakfast table.

The Pugón. This is where the magic happens.

The hearty breakfast in Lapid’s Bakery deserved a brief stroll through the old church and a quick stop at Galan’s Chicharon Store. Pampangos also play the Filipino Name Game a lot, from Sinabon (a laundry service in Guagua) and Poracay (a resort in Porac, Pampanga) to its sizes of atchara found in Galan’s.

To each his own poison. Take your pick.

Our next stop was the nearby town of Santa Rita. We took time to visit the Ocampo-Lansang factory, which is known to create those sinful sweets such as the sansrival and turrones de casuy. Our timing was just impeccable because it’s the Duman Festival.

We’re lucky that the doors were still open because Tito Ramon (We could be related because my grandparents lived in the next barangay.) told us that they will close shop early for the fiesta.

Sansrival. Take a bite, it’s all right.

Lunch was served at Atching Lillian’s place. It’s quite interesting to note that she was able to connect with guests that I tour on a deeper level. This time, we found out that her uncle used to be neighbors with the Clasios when they were starting out. Amazing.

Atching Lillian with her apo, Jacob and the Clasios.

We made a quick stop at Carreon’s Sweets for more pasalubong and a brief demo, a secret in making its life-extending plantanillas. What more can you ask for more? ;-)

Plantanillas. The secret’s still kept.

Angeles City was our next stop. We were given a special tour by the museum guide, Kim Tinio. He shared a very interesting story about Culiat, the old name of Angeles and historical figures that shaped this city.

All ears. Kim Tinio describing the Kapampangan kitchen.

The facade of the Holy Rosary Church. We stopped by this beautiful church before leaving for San Fernando.

It’s probably a fitting way to ask for blessings and space in our belly before heading to Everybody’s Café. Mark, the photographer of the family, needed it most particularly because of the exotic food served.

Betute. It’s frog stuffed with minced meat. Really, really good.

My tour with the Clasios ended on a good note. They were happy and very much full. I am thankful that they decided to take my tour. One of the things that I like about this group is the way the Clasios (especially the brothers) treated each other. They reminded me of my time growing up with my brothers.

Tilaok

Lechón pugón for breakfast in Guagua

Lechón pugón is pork in its most divine form, as claimed by guests who have enjoyed it. These slabs of meat are baked inside an old brick oven for four hours using ipil wood to release their smoky flavor. The crunchiness of the skin stays longer probably because it’s baked.

Mr. Mario Lapid, the proud manager who introduced us to this dish, shares that the oven was intended for baking bread but a customer found a better use for it, which is to cook pork, chicken and beef.

Take this tour and find out for yourselves why Lechon pugón is hailed as “liemporn” a term coined to sum up how obscenely good this is.

Tilaok