Mila’s Tokwa’t Baboy in Angeles City
(Originally published: December 30, 2018 )
Regional cuisine speaks a lot about the culture and its people. Pampanga, for instance, which was my second home during my younger years, shows how rich their culture is and how meticulous the Kapampangans are when it comes to food.
I would often say ang arte nila – that is not to malign though but instead to adore and praise them for having that superior sense of taste. Pampanga won’t be called as the Culinary Center of the Philippines for nothing, right?
From food preparation to food presentation, Kapampapangans exert effort in showing their culinary skills and their love for delectable food.
So, when you visit Pampanga, food exploration should be part of your agenda to understand why Pampanga is honored in the culinary world. Mila’s Tokwa’t Baboy should be on top of your must-visit list.
Mila’s: A Place To Eat When In Pampanga
Mila’s Tokwat’s Baboy is among the numerous places to go to enjoy a delicious Kapampangan meal but less the frills of some classy urban resto including air conditioning and expensive furniture. Starting as a small sari-sari store and eatery several years ago, it seems to have tripled or quadrupled its size to cater the influx of crowd.
Pork Sisig
Aside from rice, any table here won’t be complete without a serving of their sizzling sisig.
Aling Lucing’s is known for its sisig. Mila’s is too! If you love the creamy texture and taste of chicken liver, you’ll enjoy Aling Lucing’s. If you want that crunchy and chewy texture, you’ll love Mila’s. But which is the best? Well, it’s a matter of preference, I should say.
According to Wiki, the term sisig was first used during the 17th century, referring to a salad of green papaya or green guava.
Pork sisig, however, was first introduced by Lucia “Aling Lucing” Cunanan who made good use of discarded parts of the pig from the commissaries in Clark Air Base.
The original sisig recipe used grilled maskara or pork’s face, chicken liver, and onion; and seasoned with soy sauce and kalamansi. Now, they are different variations of the dish and it is not limited to pork.
Mila’s version does not include grilling pork but instead it is deep fried, giving that crunchy taste.
Also read: ALING LUCING SISIG, ANGELES CITY
Tokwa’t Baboy
Mila’s is known for its tokwa’t baboy, hence the name of the eatery. The dish is fried tofu served with pig ears and soy sauce concoction and topped with chopped fresh celery.
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