Pinalabtugan, also called dos bukales, is a traditional chicken-based dish from Igbaras known for its minimal broth and twice-boiled cooking method, rooted in the Kinaray-a term “pinalabtog” which means “to make a soup with.”. Prepared with native ingredients like bisaya nga manok, alupidan leaves, and local spices, it reflects the resourcefulness and agricultural lifestyle of the Igbarasnons. The dish holds cultural value as it is commonly served during communal events like fiestas, funerals, and drinking sessions. Knowledge of its preparation is transmitted both informally through peer learning during gatherings and vertically through family traditions. Despite its continued relevance, a growing challenge is the substitution of traditional ingredients with commercial flavorings, which risks eroding the dish’s cultural integrity.
Domain:
Location/s:
, Iloilo, Pinaopawan
Photo Credit/s:
Marc Leo Layson, 2024
Mappers:
Phillippe Angelo T. Hiñosa (Research Assistant), Ma. Kathrina R. Ebalan (LGU Tourism Office), Joseph Peter E. Erazo (LGU Treasurer’s Office), Marc Leo Layson (Project Assistant), Kiziah Villacapa Candelario (Project Assistant), Eric dela Vega (Project Coordinator), Reyjay Noble Palmos (Study Leader), Ramon Ramirez (Culture Advocate)
Tags:
alupidan leaves, bisaya nga manok, communal events, culinary tradition, Cultural Heritage, Cultural Preservation, dos bukales, drinking sessions, family traditions, fiestas, Filipino cuisine, food culture, funerals, heritage cuisine, , iloilo, indigenous food, Kinaray-a, local spices, native ingredients, peer learning, Pinalabtugan, traditional cooking, traditional dish, twice-boiled chicken, Visayan food
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