Kabalen Restaurant

Kare-Kare

Slow-cooked oxtail and tripe in a dense, golden peanut sauce — served with bagoong alamang that cuts through the richness like a knife

Crispy Pata

Whole pork knuckle deep-fried to a lacquer-dark crust with meltingly soft connective tissue underneath — a table centerpiece

Sinigang na Baboy

Pork belly in a sharp tamarind broth loaded with vegetables — the sourness is assertive, the way it should be

Sisig

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

Lechon Kawali

Deep-fried pork belly with crackled skin and juicy interior, served with liver sauce for dipping

Pancit Canton

Stir-fried egg noodles with pork, vegetables, and soy — a reliable crowd-pleaser, good as a shared side

Lumpia Shanghai

Tightly rolled pork spring rolls, thin-skinned and fried to a crisp — the standard appetizer order

Bulalo

Beef shank and marrow bones in a clear, deeply beefy broth — a cold-weather order that rewards patience