Eat pork, not too much, leave room for dessert: Wise counsel at many a Filipino restaurant, and especially true at this Catholic springtime celebration. My sampler, bolstered by white rice, included brightly colored pork binagoongan, slow-cooked with shrimp paste; blackish dinuguan, stewed in pig's blood gravy; chunks of pork adobo, simmered in soy sauce, garlic, and vinegar; and slices of pork belly prepared as hamonado, with pineapple juice and sugar. See additional photos from this event, including more pork and several sweets, on the EIT page on Facebook.
Santacruzan Festival
Manila Ave. between 1st and 6th Sts., Jersey City
www.SantacruzanFestival.com
(The 2016 festival was held on May 29)
