Pampanga is dubbed as the Culinary Capital of the Philippines. No doubt about it, they truly deserve the title for every time I hear “Pampanga,” two of their most popular fare always come to mind – pork sisig and, my ultimate favorite, pork tocino. But stopping over at Binulo Restaurant in Clark, Pampanga for dinner after our short stay in Baguio proved that Capampangan cuisine has more delectable food to offer.
Binulo Restaurant is a single-storey establishment, but yet it’s quite roomy, and the tables are adequately spaced, providing guests more room for movement. The name of the restaurant is actually taken after a cooking method of the native Aeta, which uses bamboo or “bulo” as the cooking vessel for their food.
The first thing that landed on our table was a basket of Pititian with Atchara (Php 185). It’s the Kapampangan (or Capampangan) version of chicharon or fried pork rinds (if you love Cebu’s chicharon from Carcar, you will definitely love this too!), and it is served with vinegar and green papaya relish or atsara.
Usually at home, chicharon and vinegar would be more than enough for me, but coupling it with papaya relish added an interestingly sweet and tangy note that made it harder for me to resist stuffing myself full, leaving almost no space for the rest of our meal. 😀
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