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Crispy Papa, deep-friend pork hock, is prepared at Hapag Ihaw Ihaw Filipino restaurant in Vancouver.

Photos by Rafal Gerszak.

Read Alexandra Gill's story about Hapag Ihaw Ihaw Filipino here.

The skull of a pig at Hapag Ihaw Ihaw Filipino restaurant in Vancouver.

Crispy Papa, deep-friend pork hock.

Chicken Inasal made with boneless chicken thighs marinated in ginger, lemongrass, achuete oil and coconut vinegar with a side of pork BBQ skewers.

Kare-Kare made with tender beef short rib stew, eggplant, long beans and bok choy in peanut sauce.

Buko Pandan made with layers of home-made coconut ice cream, pandas-infused jelly and shredded young coconut topped with toasted pinipig rice.