Gerry's Grill

Sisig

Sizzling cast-iron plate of chopped pork — crispy at the edges, fatty in the center — with onion and chili, best eaten with extra rice

Inihaw na Liempo

Charcoal-grilled pork belly with smoky char on the outside and rendered fat throughout, served with a vinegar dipping sauce

Kare-Kare

Slow-braised oxtail in a rich peanut sauce served with bagoong — the fermented shrimp paste is non-negotiable and makes the dish

Sinigang na Baboy

Properly sour tamarind broth with pork ribs and vegetables — the sourness is calibrated correctly, not softened for a non-Filipino palate

Crispy Pata

Deep-fried pork knuckle with crackling skin and yielding braised meat inside — a table anchor for groups, ordered to share

Inihaw na Bangus

Whole grilled milkfish stuffed with tomatoes and onions, charred at the edges and tender through the center

Inihaw na Pusit

Grilled whole squid brushed with a soy-based glaze, smoky and slightly sweet — best ordered early as it runs out

Lechon Kawali

Pan-fried pork belly with crackling skin and rich fat layers — a reliable alternative to crispy pata if you want something less ceremonial