Giving Thanks: Pulilan Style

It is said that there are more fiestas being celebrated in the month of May than there are on any other month of the year in the Philippines. 

 And more often than not, St Isidore Labrador (San Isidro) holds sway over the celebrations.  This is with good reason for a country where a big number of the population depend on agriculture and their Catholic faith.   San Isidro is the patron saint of farmers and his feast day falls in May.

It is with reverence that farmers pray to this saint to intercede for a bountiful harvest.   In return, the farmers and their families offer gratitude in a multiple of ways during the saint’s feast day.

I was fortunate to witness such a unique exhibit of gratitude when I was invited by dear friends, A and F, to tag along with them to Pulilan, Bulacan.  With a new route opened from Quezon City to the North Express Highway, it took a quick 45 minutes to reach Pulilan. 

It was a a quarter to ten in the morning when we arrived at Pulilan and just in time before the main street would be close at 10AM to traffic.  Vehicles were moving along the road and it seemed like any ordinary day in a bustling town. Until I noticed that there were carabaos moving up and down the street as well.

As we approached the church, I saw several colorful tableau of farmers posing with the bounties of their harvest.

The sun mercilessly beat on through the day as the sidewalks on both sides of the main street started to fill up with people.  There soon was little room to walk through as every available space was taken up by spectators filled with anticipation of the excitement that was to take place at two PM.

There were happy people everywhere--

On trucks

On balconies

On stools and on an OPEN steel barrel (amazing!)

I even spotted some young boys willing to preach high on a fence for a guaranteed view of the passing parade.

Tweeter update, perhaps?

Luckily, I had made my way to the Parish Church before things got to tight and stood by one of church's entrance door which thankfully acted as an air tunnel.

While the master of ceremony gave thanks to a long list of sponsors, I decided to spend some time inside the church.  As in most old churches in the country, the main and side altars have been gilded in gold paint-- their uniqueness lost forever through some orders from higher authorities.

But all was not lost as I noticed some remnants of the past underneath restoration efforts in the way of the cross, the main door, the tiles, the sculptured angels and the Statues.

From the quiet of the church, I decided to brave the crowd and join in the revelry.  I enjoyed  the marching music played by the brass bands.

 Majorettes in short shirts

and dancers embellished in colorful floral decorations moved gracefully along.

  Even two stilt walkers managed to wow the crowd.

There were an assortment of mini floats decorated with fruits and vegetables; and, wooden carts pulled by obedient carabaos.

And then I saw the most talked about gesture of gratitude with my own eyes.

Nowhere in the Philippines can you find farmers order their meticulously groomed carabaos to genuflect in front of the San Isidro Parish Church in gratitude for all the blessings received.    Their horns were oiled and buffed, their hooves cleaned. Some had pads attached to their front knees and a few had artfully painted bodies. 

For the next two hours, I moved up along the parade route. Every now and then pausing to check the fiesta merchandise on display and get a glimpse of the parade through umbrellas.

Before I knew it, I had walked back where I left my two friends and the parade was over.  As quickly as the crowds gathered, the streets cleared up and traffic along the main road was back to normal.  Did I really witness all that passed through my eyes or was it all a trick that the blistering sun played on me?

As the van sped back to Manila, I wondered if I had shown as much gratitude to these farmers: by way of praying for their continued fortitude in the light of the hardships they face as they patiently and diligently till the land to bring forth rice, corn and a variety of vegetables, root crops and fruits; and, by way of patronizing their produce over imported meats, milk and eggs.

Pray for us all dear San Isidro.

---xoxoxox---

What is a fiesta without the table laden with food.  No feast would be complete without the pre-requisite letchon or other hefty pork dishes-- adobo, hamonada, patatim, or afritada.  Before heading back for home after the fiesta, my friends and I snacked on tasty roasted pork on bamboo skewers (pinoy bbq pork).

The secret for good barbeque are:  the marinate, the cut of meat, good charcoal, grilling technique and the dipping sauce.   But the universal rule states: all good things come to those who practice, practice, practice.

And like everyone, I have my own recipe I would rather share than keep secret.  Happy fiesta!!

CC's Pinoy Pork BBQ

1/2 K pork (cut into 1/4 inch thin slices- best if with fat to give flavor and keep bbq from drying out)
1/4 c soy sauce
3 T chopped garlic
3 T calamansi juice
3 T vinegar
1/4 c 7-up or lemon/lime soft drink
3 T brown sugar
1/2 t chili flakes
1 t pepper
2 t salt
3T cooking oil
about 8-10 long bomboo skewers soaked in water (to prevent burning)

Mix all of the ingredients together and let marinate overnight.

The next day, skewer the meat and set the marinate aside for basting.

Get your charcoal grill ready and when coals are hot, arrange your skewers on the grill.

Add three tablespoon of oil to the left over marinate and bast the meat as it grills. Turn every so often and bast to keep meat moist.

I like to serve this with rice and the following tomato-onion salsa.

CC's Salsa (best for grilled meats and sea food: an adaptation from a recipe of  Chef Gene Gonzalez)

1/2 c chopped ripe tomatoes
1/4 c chopped onions
1 1/2 T sugar
1 t calamansi juice
2 T soy sauce
1 T vinegar
1 t canola oil
chili flakes (or sili labuyo - optional)
a dash of sesame oil
1 t toasted sesame seeds

You may also serve this a side of pickled vegetables (atchara recipe HERE) or a simple vinegar dipping sauce of your own secret concoction.