Philippine cuisine through dishes Naga City Kandingga

Hello there, JaimeInez here! I’m thrilled to welcome you back to Food and Meal, where we celebrate the joy of cooking and the love for food. Today, I’m excited to share with you my recent culinary adventure with a delightful Filipino dish – Naga City Kandingga. This journey has been nothing short of amazing, and I can’t wait to dive into the details with you. So, let’s embark on this gastronomic exploration together!

Naga City Kandingga Recipe

Naga City Kandingga
The fresh pork innards that form the foundation of naga city kandingga
Philippine Cuisine Through Dishes Naga City Kandingga 1

Naga City’s Kandingga

Penafrancia Fluvial Parade of Naga City (3rd week in September). Here’s another religious celebration turned into days of memorable events. The highlight of this festival held for the glory of the Blessed Virgin Mary is the fluvial procession, in which the image is carried on a barge why the devotees and festival guests trailed on boats.
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Course: Main dishes
Cuisine: Philippines
Keyword: heart, pork lungs
CookingStyle: Stir-frying
Prep Time: 25 minutes
Cook Time: 2 hours 35 minutes
Total Time: 3 hours
Servings: 8 people
Calories: 236kcal
Author: Jaime Inez
Cost: $25
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Philippine Cuisine Through Dishes Naga City Kandingga 2
1 pan


  • 1 whole pork lungs and heart cleaned, boiled, and diced
  • 4 garlic cloves chopped
  • 2 pcs onions chopped
  • 2 pcs dried bay leaves
  • 1 cup sugar cane vinegar
  • 2 tbsp vegetable oil
  • 1 1/2 tbsp ground pepper
  • Salt to taste


  • Heat oil in a pan over medium fire and sauté garlic and onions until fragrant.
  • Stir in pig’s heart and lungs and stir to lightly brown meat.
  • Add bay leaves, plus salt and pepper. Stir to blend.
  • Pour in the vinegar and allow it to boil without stirring.
  • Reduce heat to low and cook in a simmer for 20 minutes. Serve.



If you think that food in the Bicol region is all about coconut milk and shrimp
paste and chilies, think again. It has other recipes, like this heavy Spanish
influenced Kandingga, which does not require the use of those ingredients
mentioned above (unless you have that Bicolano palate and you love chowing
spicy food, which would call for chili peppers, of course). This dish is similar
to what is known in the rest of the country as Bopis. It is made of pig’s heartand lungs and is commonly served at fiestas to be consumed with a bottle of
beer or two.
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Calories: 236kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 0.03g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

About Naga City Kandingga

Naga City Kandingga
The process of sautéing and simmering the innards – a testament to the culinary creativity of naga city

Naga City’s Kandingga is a beloved dish from the Bicol region of the Philippines, specifically Naga City. This dish features pork innards, typically heart and liver, that are sautéed with garlic, onions, and chili peppers, then simmered in vinegar. The result is a spicy, tangy, and savory dish that truly embodies the bold flavors of Bicolano cuisine.

Cooking Tips for Naga City Kandingga

  • Quality of Ingredients: Always opt for fresh pork innards. The quality of your ingredients can significantly impact the taste of your Kandingga.
  • Preparation of Innards: Properly clean and prepare the pork innards before cooking. This includes boiling them first to remove any impurities.
  • Spice Level: Adjust the amount of chili peppers according to your preference. Remember, Kandingga is traditionally a spicy dish!

Serving Suggestions for Naga City Kandingga

 Naga City Kandingga
The joy of sharing a unique culinary adventure with naga city kandingga
  • Rice Companion: Serve your Kandingga with a side of steamed rice to balance out its strong flavors.
  • Vegetable Side: A simple vegetable salad can provide a refreshing contrast to the spicy and tangy Kandingga.
  • Drink Pairing: A cold drink like a calamansi juice or a beer can complement the flavors of this hearty dish.

FAQs About Naga City Kandingga

  • What Makes Naga City’s Kandingga Special? Naga City Kandingga is special due to its use of pork innards and its bold combination of spicy, tangy, and savory flavors.
  • Can I Use Other Types of Meat? While you can experiment with other types of meat, using pork innards is traditional and recommended for Kandingga.
  • How Can I Store Leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stove or in a microwave.
  • Can I Make It Less Spicy? Yes, you can adjust the amount of chili peppers according to your preference. Remember, the dish should still have a bit of heat to it!
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In conclusion, Naga City Kandingga is more than just a dish; it’s a culinary tradition that reflects the unique culture and bold flavors of Bicolano cuisine. The process of making it involves careful preparation and a balance of flavors, resulting in a dish that’s both flavorful and texturally satisfying. Whether you’re a seasoned cook or a beginner, I hope these tips and suggestions inspire you to try making your own Naga City Kandingga at home. Happy cooking!

  • Cooking Like A Pro
  • Author Name : Jaime Inez
  • Address: Times Street, West Triangle, 1103, Quezon City, Metro Manila, Philippines
  • Phone:  96-2-4108596
  • Email:
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