Bulacan Heritage Recipes

Hamon Bulakenya

one of the food served during the Liberation of Bulacan Province


1 kilo pork liempo (deboned and skinned)

4 tbsp sugar

2 tbsp salt

1 tbsp prague powder

1 cup pineapple juice

½ cup brown sugar

1 cup pale pilsen beer

2 pcs star anise

extra sugar


Prick all sides of the meat very well. Mix sugar, salt and prague powder then wipe it unto the meat. Place in a covered container and refrigerate it for 3 days. After 3 days wash the meat and have it boiled in pineapple juice, beer, sugar mixture until tender. Place the meat in a tray and sprinkle top with extra sugar. Then pat with hot iron or siense to caramelize the sugar. Cut into serving pieces.

Asado de Carajay

one of the food served during the Liberation of Bulacan Province


1 whole chicken (approx. 1 kilo)

¼ cup salt 

4 pcs ginger (chopped and squeeze to get juice)

½ cup soy sauce

1 tbsp dayap juice

½ cup onion (white) chopped finely

¼ cup garlic, chopped finely

½ cup onion (red), chopped finely 

¼ cup beer (pale pilsen)

3 pcs laurel leaves

salt to taste

cooking oil


Rub onto the chicken a handful of salt and the ginger’s juice.  Marinate the chicken for at least 1 hour in soysauce, dayap juice and laurel leaves, then fry a little, set aside. Saute garlic, white onion and red onion, add the liquid marinade and let it simmer.  Put the chicken unto the mixture, add beer and additional laurel leaves if desired. Season it with salt and sugar (according to taste). Cook in slow fire until the chicken is tender and cooked and the sauce thickens.

Nilasing na Mangga

favorite of Bulacan Katipuneros



1 kilong green mangoes

1 bottle pale pilsen beer

1 cup sugar

¼ cup salt


Peel and cut into bite size the green mangoes. Rub in the salt unto the fruit. Add sugar to the beer, stir well until sugar has melted. Pour the beer and sugar mixture to the salted mangoes.  Place inside the refrigerator at least overnight before serving.