SharePhotos 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. Rafal Gerszak/For The Globe and Mail Crispy Papa, deep-friend pork hock. Rafal Gerszak/for the globe and mail Chicken Inasal made with boneless chicken thighs marinated in ginger, lemongrass, achuete oil and coconut vinegar with a side of pork BBQ skewers. Rafal Gerszak/for the globe and mail Kare-Kare made with tender beef short rib stew, eggplant, long beans and bok choy in peanut sauce. Rafal Gerszak/for the globe and mail Rafal Gerszak Buko Pandan made with layers of home-made coconut ice cream, pandas-infused jelly and shredded young coconut topped with toasted pinipig rice. Rafal Gerszak/for the globe and mail