A thinly sliced, barbecued pork product known as Bakkwa. Made from premium pork hind leg and a secret family recipe, it is marinated, then grilled to perfection, resulting in a tender, juicy, and smoky meat snack. A must try!

A specialty at this restaurant. Crispy Pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It is similar to the German dish Schweinshaxe.

Tokwa't baboy is a typical Philippine appetizer. It consists of pork ears, pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers. It is usually served as pulutan, as a meal served with rice or as a side dish to rice porridge.

Pork sisig is a popular Filipino dish made from parts of a pig's head (like the cheeks, ears, and snout), along with chicken liver, onions, and chili peppers, seasoned with calamansi, soy sauce, and other spices.

Sautéed ginger pork with side dishes.

A Filipino/Chinese braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar.