Filipino Recipe · Food Business · Food Negosyo Ideas · Lutong Bahay (Daily Menu) · Processed Meat

Pindang Damulag Recipe (Carabeef Tocino)

Pampanga’s favorite breakfast recipe is Pindang Damulag (Tocino Kalabaw) just the right amount of sweet and sour and it is so tender! Delicious together with tomatoes & garlic rice, fried eggs, cucumber amd coffee. Mostly Kapampangans will put carabao’s milk in a newly cooked steamed rice served with pindang damulag.

What is Pindang Damulag?

A specialty from the Kapampangan region is pindang damulag, also known as “Tosinong Kalabaw” in Tagalog or Water Buffalo. Tocino is the Filipino word for any type of cured pork.

Pindang damulag, which is the Filipino term for the domesticated water buffalo known as the carabao, is also known as carabeef or cara-beef.

Pindang Damulag Recipe (Carabeef Tocino)


  • 1 kilo fresh carabao meat sirloin, washed & sliced, keep cool until ready to use
  • 3 Tbsp crushed garlic
  • 1/2 tsp pepper, ground
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/4 tsp patis
  • 1/2 cup glutinous rice flour
  • 2 tbsp “Tusino” curing powder
  • 1 giant ziplock freezer pack
  • 1 large plastic container (to keep your pindang from stinking up the place)


  1. You should clean and dry all of your bowls and utensils. You might want to wear gloves.
  2. Combine the curing powder, glutinous rice flour, pepper, salt, sugar, and garlic in a bowl. 
  3. Add the carabao meat and massage all the ingredients to the meat for 5 minutes, or until everything is well combined.
  4. For three days, leave the plastic at room temperature. The interior will begin to bubble, as you can see. You should smell Vinegar and not decaying foul odor. By the third day, a lot of air will start to build up inside the plastic bag.
  5. Note: The fermented carabeef meat should not turn green and the bag of meat should smell fermented and not rotten.


  1. In a pan, boil a little bit of water, and add the carabeef. 
  2. Just add about ¼ cup water or depending on the amount of meat. Avoid putting in too much water so it doesn’t lose its flavor.
  3. Bring it to a boil and let it cook until all the water gets dry or evaporates for about 5 minutes.
  4. Once the pan is dry, add some oil and continue to fry the meat until it caramelized or cooked through.
  5. Serve it with fried rice, egg, sliced cucumber, tomatoes and spiced vinegar dippings. Serve and enjoy!