A milkfish (bangus) take on the Kapampangan classic — flaked, seasoned, and served sizzling. A lighter spin on traditional pork sisig.
Marinated chicken grilled over charcoal in the classic point-and-grill style — sweet, smoky, and a longtime crowd favorite.
A Cordillera highland specialty — native-style chicken in a savory broth with pork etag (cured, smoked pork). One of the most regionally distinctive dishes on the menu and hard to find elsewhere.
Seasoned, marinated pork belly grilled until caramelized at the edges. A hearty pick from the grill menu.
Charcoal-grilled marinated pork — the dish the restaurant is named for. Thinly sliced pork in a sweet-savory house marinade, grilled to order and served with their well-loved atsara (pickled green papaya).
Prices and availability change. Confirm with restaurant before visiting.