Inihaw na liempo is a traditional dish consisting of grilled pork belly. Although there are many variations on the dish, it's usually preapred with pork belly that's marinated in soy sauce, lemon juice, salt, pepper, and garlic. When the pork belly is placed on the grill, it's often basted with a combination of leftover marinade, banana ketchup, and oil.

Once done, the dish is usually served with white rice, spiced vinegar, or toyomansi dipping sauce (soy sauce, vinegar, and chopped onions). Inihaw na liempo can be served as an appetizer or main dish.

Camaron rebosado is a traditional and simple Filipino seafood dish. It's usually made with a combination of large shrimp, lemon juice, flour, eggs, cornstarch, salt, pepper, and oil. The shrimps are marinated in a mixture of lemon juice, pepper, and salt.

They're dipped into a batter of flour, cornstarch, water, eggs, and salt, then deep-fried in hot oil until golden and crisp. The battered and fried shrimps are served as an appetizer while still hot, and the mild-flavored dish is often accompanied by rich dips such as banana ketchup or sweet and sour sauce on the side. 

Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based on vinegar. The appetizer is typically garnished with onions, ginger, chili peppers, and garlic. Fish should be washed in vinegar, not soaked in it, turning the pink flesh into white and slightly opaque in the process.

Although kinilaw is usually consumed as an appetizer before a big meal, it can also be eaten as finger food, when it’s traditionally consumed with alcoholic beverages on the side.

The term bola-bola refers to the versatile Filipino meatballs. Usually made with ground beef or pork, they incorporate garlic, onions, eggs, soy sauce, and a variety of spices. These meatballs are used in tasty Filipino soups and are commonly served plain and enjoyed as a quick snack or a nutritious appetizer.

As the main dish, they are usually accompanied by sweet and sour sauce, tomato sauce, or curry sauce.

Tokneneng is a traditional dish that's sold as a street food snack. It consists of hard-boiled eggs that are dipped in an orange-colored batter, then deep-fried. The dish is traditionally made with duck eggs, but chicken eggs can also be used. The batter is made with a combination of flour, water, salt, pepper, and annatto powder (or red and yellow food coloring).

Once deep-fried, these eggs are traditionally served with a spiced vinegar-based dip on the side. There's also a variation on the dish called kwek kwek, made with quail eggs.

Tokwa't baboy is a traditional dish made with tofu and pork as the main ingredients. Besides deep-fried tofu and pork belly and ears, it also contains a combination of pork broth, vinegar, soy sauce, chili peppers, and chopped onions. The dish is usually served as a side dish to rice or rice porridge, or as an appetizer.

Before serving, tokwa't baboy is often garnished with finely chopped shallots and chili peppers. There are many recipes for this dish, so leftovers from lechon kawali are often used instead of fresh pork belly and ears. For the best experience, serve the dish with a bottle of cold beer on the side.

Kilawin is a term which refers to a broad group of Filipino dishes which are similar to the Italian crudo or the Peruvian ceviche. It can employ meat or seafood which is cut or sliced, then blended with vinegar, citrus juices, and a variety of spices and fresh herbs.

Even though the ingredients are sometimes pre-cooked, they are most commonly used raw, allowing the vinegar to act as a cooking agent. Kilawin is typically served as an appetizer or a side dish during traditional Filipino beer-drinking sessions.

Crispy tadyang ng baka is a traditional meat dish originating from the Philippines. This type of pulutan (food that's matched with beer) is made with beef ribs that are first boiled in adobo sauce, and then deep-fried. The list of ingredients commonly includes beef ribs, garlic, soy sauce, star anise, bay leaves, sugar, peppercorns, and oil.

The ribs are boiled, and then simmered again until tender with everything except the oil. Once tender, the ribs are refrigerated for a few hours and then deep-fried in oil until crispy, as the name suggests. Tadyang ng baka is typically served as an appetizer with a dip consisting of vinegar, garlic, sugar, shallots, black pepper, and hot chili peppers.