Swell Dive

Lumpia (pork Eggroll)

Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh.

Pork Sisig (seasoned Minced Pork)

Sisig is a Filipino dish made from pork jowl and ears and pork belly which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine.

Lechon Kawali (krispy Pork Belly)

Slow simmered pork, then air-dried for 12 hours before frying. Juicy yet crispy pork belly.

Adobo (soy, Vinegar, Garlic)

Kare Kare (peanut, Annato Garlic)

Sisig (seasoned Minced Pork)

Kaldereta (tomato And Onion)

Gata (coconut Milk)

Adobo (soy Sauce And Vinegar)

MOST POPULAR. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice. It was traditionally cooked in small clay pots (palayok or kulon).

Kare Kare (peanut Annato Sauce)

Sisig Taco

Sisig is a Filipino dish made from pork jowl and ears and pork belly which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine.

Gata (coconut Milk Sauce)

TASTE OF THE TROPICS. Ginataan (pronounced: GHEE-nah-ta-AN), alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ (coconut milk). Literally translated, ginataan means "done with coconut milk".

Kaldereta (tomato Based)