Pinac

Pinac. Heirloom Capampangan Cuisine. | Crispy Hito (Catfish) Balls, Mustasa (Mustard Greens) at Buro (Fermented Fish). Baked Oysters with Crispy KangKong (Swamp Cabbage). Lechon Kawali (Pan-Roasted Pork) with Laing. Suman, Mangga at Tsokolate. Brazo de Mais at Salabat. | Great Food, feels like home. The Crispy Hito Balls, Mustasa at Buro was surprisingly good. You dip the balls to the vinegar or buro then wrap in mustasa leaves. Its crunchy in the outside, soft & flavorful in the inside. The mustasa leaves gives a mustard flavor and a crunchy texture. The buro makes it more umami. The vinegar add a sweet-sourish taste into it. The Baked Oyters were so yummy. Its cheesy, creamy, succulent and you can really taste the sea. The Crispy KangKong add a crunchy texture. The Lechon Kawali with Laing is a deep fried pork belly served with taro leaves cooked in coconut milk. The pork belly was perfectly cooked. Its crunchy & yummy. The Laing was creamy, a bit sweet & spicy. The pickled mango (not in the picture) really goes well with it. The Suman, Mangga at Tsokolate is a steamed glutinous rice paired with ripe mangoes, served with hot native chocolate. The pairing of suman & mangoes were absolutely perfect. Then dip it into the chocolate makes it more savory & taste so good. The Brazo de Mais is a meringue filled with creamy mustard, served with ginger tea. The meringue was fluffy. It has the right amount of sweetness. The custard was creamy & thick. Its soft in the outside & the filling was rich & tasty. Its like eating a stuffed marshmallow.