Ever heard of Pamplina? If not, you’re in for a treat! This hidden gem from Filipino-Spanish cuisine is what happens when you take humble ingredients and cook them with a whole lot of patience and love. Think tender, fall-off-the-bone pork, smoky chorizo and creamy white beans swimming in a rich broth that’ll make you want to lick your bowl clean.
Pamplina means “unimportant” in Spanish slang, but there’s nothing unimportant about these flavors. While some folks might tell you it’s like callos without the tripe, or that it’s a clever way to use up leftover meats, all you need to know is that it’s pure comfort in a bowl. It’s especially popular in Manila’s historic Quiapo district, where families break this out during fiestas to everyone’s delight.
Why You’ll Love This Recipe
- Rich, complex flavors developed through slow-cooking
- Budget-friendly using affordable cuts of meat
- Makes impressive leftovers that taste even better the next day
- Perfect balance of meat, vegetables, and legumes
- A taste of Filipino-Spanish heritage cuisine
- Versatile dish that works as a main course or shared dish
Authentic Filipino Pamplina Recipe (Slow-cooked Spanish-Filipino Pork Stew)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For main cooking to ensure even heat distribution
- Strainer [Salaan] For draining and rinsing pork
- Sharp knife (kutsilyo) For cutting meat and vegetables
- Cutting board (Sangkalan) For preparation
- Wooden spoon (sandok na kahoy) For stirring without scratching pot
- Measuring cups and spoons (Panukat) For accurate measurements
- Separate frying pan For chorizo preparation
Ingredients
For the Meat Base
- 1.5 kg pork leg pata, cut into sections
- 300 g white beans white kidney beans/cannellini, soaked overnight
- 3-4 pieces Spanish chorizo sliced
- 2 white onions sibuyas, chopped
- 1 whole garlic head bawang, minced
- 2 tomatoes kamatis, sliced
Vegetables
- 3 potatoes patatas, cubed
- 1 small cabbage repolyo, cut into strips
- 2 bay leaves dahon ng laurel
Seasonings
- Fish sauce patis to taste
- Freshly ground black pepper paminta
- Olive oil
Instructions
- Begin by soaking your white beans overnight in cold water – this ensures they’ll cook evenly. The next day, start your Pamplina by bringing a pot of water to boil. Add your pork leg pieces and let them boil for 10 minutes. Drain and rinse the pork well under running water to remove any impurities.
- In a clean, heavy-bottomed pot, heat a few tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add your chopped onions and cook until they become translucent and soft, about 3-4 minutes.
- Add the cleaned pork leg pieces to the pot and brown them on all sides – this should take about 3-5 minutes per side at medium-high heat. Once browned, add your sliced tomatoes and cook for 2 minutes until they start to soften.
- Add your soaked and drained white beans and bay leaves to the pot. Pour in enough water to completely cover the meat and beans. Bring this to a boil, then reduce the heat to low. Let it simmer gently for 1 hour, occasionally checking that there’s enough liquid.
- While the stew simmers, prepare your chorizo. In a separate pan, heat a small amount of olive oil and gently pan-fry the sliced chorizo until fragrant. Once done, transfer both the chorizo and its flavorful oil into the main pot.
- Add your cubed potatoes to the pot. Season the broth with fish sauce and freshly ground black pepper to taste. Continue to simmer on low heat for another 40 minutes, or until the meat is tender enough to fall off the bone and the potatoes are cooked through.
- Finally, add your sliced cabbage and cook for just 5 more minutes – you want it tender but still slightly crisp. Turn off the heat and let the stew rest for 15 minutes before serving. This resting time allows the flavors to meld together perfectly.
- Serve your Pamplina piping hot in bowls with steamed white rice on the side. Remember, this stew actually tastes even better the next day, so don’t hesitate to make it in advance.
Tips from Lola’s Kitchen
- Soak beans overnight in cold water to ensure even cooking
- Don’t skip the initial boiling and rinsing of pork – it removes impurities
- Cook on the lowest possible heat for the most tender meat
- Add salt only after beans are tender to prevent tough beans
- Let the stew rest for 15 minutes before serving for flavors to meld
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with crusty bread (pandesal) for sauce soaking
- Garnish with fresh parsley or green onions
- Traditional accompaniments: pickle papaya (atchara)
- Best enjoyed during cold weather or rainy season
Troubleshooting
- If too watery: Simmer uncovered to reduce
- If too thick: Add hot water gradually
- Tough meat: Continue cooking on low heat
- Beans not soft: Cook longer before adding salty ingredients
Ingredient Alternatives
- Pork leg → Pork shoulder or beef shank
- White beans → Garbanzo beans or red kidney beans
- Spanish chorizo → Local longganisa (will alter flavor profile)
- Fresh tomatoes → Canned diced tomatoes
- Cabbage → Pechay or bok choy
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Can be frozen for up to 3 months
- Reheating: Gentle heat on stovetop, adding water if needed
- Let frozen stew thaw overnight in refrigerator
Variations
- Spicy version: Add siling labuyo (bird’s eye chili)
- Seafood twist: Add shrimp or squid in the last 5 minutes
- Vegetable-rich: Add carrots, green beans, and bell peppers
- Meatier version: Include different types of chorizo or ham
FAQs
Q: What does “Pamplina” mean? A: From Spanish colloquial language, it means “something unimportant,” referring to the humble ingredients used. Q: Can I make this in a slow cooker? A: Yes, cook on low for 8 hours after the initial pork boiling step. Q: Is this similar to Callos? A: Similar flavor profile but without tripe, making it more accessible. Q: Can I use canned beans? A: Yes, add them in the last 30 minutes of cooking.
Nutrition
The Story Behind Filipino Pamplina
Deep in the historic streets of Quiapo, Manila, where Spanish colonial heritage still echoes through century-old houses, Pamplina tells a fascinating story of Filipino culinary ingenuity. This hearty stew, whose name ironically means “something unimportant” in Spanish slang, emerged from the creative spirit of Filipino-Spanish households who knew that true culinary magic often comes from humble beginnings.
During the Spanish colonial period, wealthy households would prepare elaborate dishes like callos and cocido for special occasions. But in the everyday kitchens of Manila, home cooks created their own version using more affordable cuts of meat and simple ingredients. They discovered that with patience and skill, these “unimportant” ingredients could transform into something extraordinary. This practicality gave birth to Pamplina, a dish that would become a testament to Filipino resourcefulness.
What makes Pamplina particularly special is its connection to Manila’s feast culture. In Quiapo’s Spanish-heritage homes, this dish became a fiesta favorite, served alongside more elaborate preparations. Some families passed down recipes that used leftover meats from nilaga or puchero, while others developed versions specifically using inexpensive cuts. Each family’s recipe carried its own story, its own secret to achieving that perfect, rich flavor.
Today, Pamplina remains somewhat of a hidden treasure in Filipino cuisine. Unlike its more famous cousins like callos or menudo, it’s not commonly found in restaurants. Instead, it lives on in family kitchens, especially in historic districts of Manila, where the recipe is passed down through generations. The dish embodies the Filipino talent for transformation – turning simple ingredients into something truly remarkable through patience, technique, and love for good food.
Whether made with fresh meat or leftovers, with more or fewer vegetables, every pot of Pamplina carries forward this legacy of Filipino-Spanish culinary heritage. It reminds us that sometimes the most “unimportant” things can bring the most joy, especially when shared around a family table on a cool rainy day in Manila.
