
Based on 2,188 reviews
Slow-cooked oxtail and tripe in a dense, golden peanut sauce — served with bagoong alamang that cuts through the richness like a knife
Whole pork knuckle deep-fried to a lacquer-dark crust with meltingly soft connective tissue underneath — a table centerpiece
Pork belly in a sharp tamarind broth loaded with vegetables — the sourness is assertive, the way it should be
Chopped pork cheek and ears sizzled on a cast-iron plate with calamansi and chili — crispy at the edges, fatty and rich at the center