Surviving Manila!! Uncovering Filipino Street Food!! (Full Documentary)

Notable moments

1. 01:38 Fried Chicken Heads at Toto Beats Market

   At YRC Fried Chicken in Toto Beats Market, chicken heads that are typically discarded elsewhere are floured and deep-fried until crisp. Over 10 pounds of chicken heads are sold daily, offering a crunchy exterior with rich, creamy brain matter inside.

   Angeles, Pampanga, Philippines
2. 04:03 Original Pig Head Sisig at Aling Lucing's

   At Aling Lucing's, considered the birthplace of modern sisig in 1974, pig heads are boiled, grilled over charcoal, chopped finely including cheeks, ears, and snout, then cooked with onions, chillies, and vinegar on a sizzling cast-iron skillet.

   Aling Lucing Sisig, Angeles, Pampanga, Philippines
3. 07:25 Sautéed Mole Crickets (Kamaru)

   At Apag Marangle, mole crickets harvested from rice fields after the harvest season are sautéed with onions, garlic, tomatoes, fish sauce, and spices. The dish delivers a savory, rich flavor profile with a distinct liquid-bursting texture.

   Apag Marangle, Guagua, Pampanga, Philippines
4. 08:41 Stuffed Deep-Fried Frog (Betute)

   Chefs at Apag Marangle prepare Betute by stuffing whole skinned farm-raised frogs with seasoned minced pork, carrots, onions, and local herbs like alagao. The stuffed frogs are marinated in garlic-vinegar before being deep-fried until crispy.

   Apag Marangle, Guagua, Pampanga, Philippines
5. 12:15 Spit-Roasted Rabbit Lechon

   Chef Calvert Mollea at RabbeatChon Food Hub roasts whole marinated rabbits over hot charcoal rotisseries. Stuffed with chillies, star anise, and lemongrass, the rabbit lechon features crisp skin and tender, lean white meat.

   RabbeatChon Food Hub, Angeles, Pampanga, Philippines
6. 15:47 Overloaded Batangas Lomi Noodle Soup

   At Andy's Famous Batangas Lomi & Bulalo in Manila, thick egg noodles are served in a rich pork-and-egg-thickened gravy broth piled high with toppings including roasted pork, kikiam, chicharon, lumpia, liver, and hard-boiled eggs.

   Andy's Famous Batangas Lomi & Bulalo, Manila, Philippines
7. 18:43 Beef Organ Pares Stew

   D'Original Walastik ni Kabayan serves Pares stew filled with braised beef cuts and offal such as tripe, liver, and rectum simmered in a soy-garlic broth thickened with cornstarch, served alongside fragrant fried garlic rice.

   D'Original Walastik ni Kabayan, Manila, Philippines
8. 22:33 Classic Pancit Palabok at Pastora

   Bobet & Mayet Pastora Pancit Palabok in Manila serves traditional rice noodles smothered in a vibrant orange annatto-pork broth thickened with cornstarch and egg, topped with crushed chicharon, adobo squid, annatto tofu, and boiled egg.

   Bobet & Mayet Pastora Pancit Palabok, Manila, Philippines
9. 24:40 Famous Crispy Pata at Jamico's

   Jamico's Restaurant in Malabon serves its legendary Crispy Pata, featuring whole pork front trotters boiled for hours with aromatics then deep-fried to achieve a glass-like crackling skin over juicy meat, topped with sweet pickles and secret glaze.

   Jamico's Restaurant, Malabon, Metro Manila, Philippines
10. 36:52 Spanish Cochinillo Suckling Pig

    Crisostomo restaurant bakes 21-day-old milk-fed Spanish suckling pigs in a charcoal brick oven for four hours. The skin becomes so delicately crisp that the entire pig can be sliced effortlessly using only the rim of a porcelain plate.

    Crisostomo, Manila, Philippines