Province of Pampanga

[otet1974]

Province of

PAMPANGA


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The province lies in the
southern portion of the central plains of Luzon. It is bounded on the east and southeast by Bulacan, on
the north by Tarlac and Nueva Ecija, on the west by Zambales and on the southwest by Bataan.

Towards the south, Pampanga opens up to Manila Bay. The terrain is flat except for some hills in the
northwest, which form part of the Zambales Range, and for Mount Arayat in the northeast while along
the bay are extensive swamplands. The climate is very distinct with the rainy season from May to
October and the dry season from November to April.




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Map of Pampanga and
Central Luzon



Also known as the Kapampangans, or Pampangueños (pronounced as pam-pang-genyos), the Pampangos (pam-pang-go) inhabit the province of Pampanga ( pam-pang-ga) and some towns of Bataan and Tarlac.

The language they speak is called Pampango or Kapampangan.

The name "Pampanga" comes from the word pangpang meaning riverbank, a fitting name for a flat
country crisscrossed by a hundred small branches of the Pampanga River.

The Pampangos share the general culture and traditions of the lowland Christian Filipinos, especially of their Tagalog neighbors to the east and south. However, they speak a distinct language, which is a source of ethnic pride.

Spanish chroniclers and early
anthropologists have remarked on the distinctiveness of that language and they have proposed theories that the Pampangos may
have come to the Philippines from Java or elsewhere in Southeast Asia.

It has been popularly believed and theorized that the Kampampangans, linguistically distinct from the Tagalogs who surround them,
are descended from migrants from the Malang Region in Central Java sometime in the distant past. Whether or not they did come
from Java, thriving settlements existed along the marshy banks of the coast and the rivers when Spanish conquistadors came in
1571.




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Arayat Church in Pampanga





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Immaculate Concepcion Church
in Guagua, Pampanga



When the Spaniards did come in that year, the Pampangans initially refused to submit to the conquerors and chose to resist them.
Martin de Goiti was sent to reduce the recalcitrant people of Pampanga. After conquest was finally achieved, the province of
Pampanga was established shortly thereafter. Originally, Pampanga comprised the whole of the Central Luzon region. The
subsequent creation of other provinces like Bataan, Nueva Ecija, and Tarlac, reduced the size of the province.

During the Spanish period, Pampanga was an important source of food, forced labor and lumber for the Spanish colony. Rice, which
was produced in great abundance, was levied as tribute. In the 17th century, there were two great disturbances that rocked the
province. In 1645, Francisco Maniago led a revolt against the tribute payments being exacted by the colonial officials. In 1660, the
forces of Melchor de Vera, under the orders of Andres Malong of Pangasinan, tried to incorporate Pampanga into a Pangasinan-based kingdom but were thwarted at Magalang. Pampanga was one of the first provinces to join the revolution of 1896 and San Fernando served as a temporary capital of the Philippine Republic in 1899.



Rice and sugar are the principal products of the province. Cottage industries providing livelihood to many people also produce some of the most beautiful crafts, such as mats, hats, and embroidered gloves, appreciated by both the local and international markets.

Pampanga is also known for its delicious meat products (tocino and longanisa), pastries, and sweets.

The Pampangos apply themselves to the same industries as the Tagalogs but are renowned for certain crafts for which they excel.

They are exceptional jewelers and goldsmiths, as well as furniture makers and woodcarvers. Antique jewelry and furniture from
Pampanga are considered valuable heirlooms by Filipino families and as priced possessions by antique collectors.





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Pampanga is known
for its exceptional jewelers
and goldsmiths.



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Furniture industry is one of
the important specializations of Pampanga





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Sisig is a native Pampango dish





Pampangos are renowned throughout the archipelagos as excellent cooks. They have ingeniously incorporated indigenous, Spanish and Chinese elements into their cuisine that have made the Pampanga food preparation and culinary arts both exotic and sumptious.

Among the more known specialities of the Pampangos include buro, which is meat, fish or vegetables preserved in brine or fermented with rice, tapa, or dried beef or venison, tocino, or cured pork, longaniza or spiced pork sausages, aligi, or crab fat, and sisig, or sizzling pig cheeks.





The province of Pampanga had been held under the influence of the Catholic Church since the beginning of Spanish colonization.Some of the most colorful and interesting observances are connected with Christian holidays. During Good Friday, several towns in Pampanga hold atonement rites. Masked flagellants parade in the streets of beating their bare backs with whips and kneel before
the church. Others are "crucified" onto wooden crosses in passion plays that mark the important Christian day.

Every year, during Christmas time, Pampanga becomes the hub of a thriving industry centered on the making of colored lanterns alit with blinking patterns of light. On the 24th of December, the provincial capital, San Fernando becomes the focal point of the Giant Lantern Festival. A kaleidoscope of lights and tinsel from giant lanterns come together to compete and showcase the ingenuity of
the Pampango.








Atonement rites in Pampanga

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Self-flagellation on Good Friday

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Carrying the Cross

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Actual crucifixion on Good Friday
regularly staged in Pampanga

[smallbird]

Hi Otet1974!

Have you tried the Mt. Pinatubo trek? can you share a story on it?, I'd like to post one but it's a bit outdated.

Welcome to PB!

[haize_qt]

Just want to share some pictures we had on our trip to Clark, Pampanga last 2006.

[smallbird]

No doubt! Pampanga is the culinary capital of the Philippines. Kapampangan (people of Pampanga) are known for their culinary expertise and it shows in every dish they cook/concoct from their cured meats (like tocino, longganisa tapa), to the elaborate dishes like embutido, kare-kare and morcon and their very own recipes like sisig,camaro and betute.

Please be reminded that I am not a cook or a trained chef nor a food historian just an ordinary Pinoy who boasts of some home-grown Pampanga food/cuisine that you must try.

Sisig is a combination of grilled crunchy pork cheek, chopped and mixed with chicken liver, onions, kalamansi , spiked with fresh chili and served in a sizzling plate. It is best eaten with beer.

Buro is made from fermented rice with fish or small shrimps (locally called balo-balo) served as a side dish for fried or grilled fish and boiled vegetables (eggplant, okra)

Betute is deep-fried frog stuffed ground and seasoned pork.

Kamaru or mole crickets are sautéed in garlic and onion, then roasted dry to a crunch. This is certainly not for the squeamish as when served they looked like big ants or small cockroaches but if you tried those Bangkok bugs, this is nothing!

Burong talangkâ is the fat of salt-preserved talangka (little crabs). This orange paste is not for the health conscious since it is high in cholesterol but very tasty and hard to resist.

Tibuk-tibok is similar to Majablanca( Tagalog sweet delicacy), a delicious pudding-like dessert made of carabao’s milk.

According to the great Kapampangan artist/patriot/writer/cook, Mr. Claude Tayag the most popular Kapampangan restaurants are Razon’s (palabok,now in malls), Aling Lucing Sisig (invented Sisig, Angeles City), Susie’s Cuisine (tibok tibok, Angeles City), Everybody’s Café (kamaru and buro, San Fernand) Cely’s Carenderia (betute, balo balo, Angeles City) but I wouldn’t know if my choices of Kapampangan chain of restaurants in the Metro Manila (Cabalen and Mangan in several shopping malls) will qualify with his standards.