What: A favourite in the northern Philippines, pork belly is first boiled until tender, then deep-fried twice to achieve an extra crisp.
Where: Bagnet fans swear by Stoops (corner of Arellano St and Estrada St), a casual diner with multiple outlets around Manila.
2. Chicken inasal
What: This classic hails from the Negros Occidental region. Chicken is marinated with lime, pepper, vinegar and annatto spice (an orange-red condiment) before it’s grilled over hot coals.
Where: Sarsa Kitchen’s moist, flavourful chicken inasal is served with achuete oil, soya sauce, vinegar, calamansi and chilli.
What: This beloved comfort dish is made of thin glass noodles and thick shrimp sauce, and topped with hard-boiled egg, deep-fried pork rind, shrimp and squid.
Where: Little Quiapo has been dishing up Filipino food since 1949, and its palabok is unrivalled.
What: A platter of grilled pork parts such as liver and snout, and fried pork rind and belly seasoned with chilli, onions and calamansi.
Where: The rich, spicy and crispy version at Manam is paired with garlic rice.