From his sinigang fried chicken infused with batwan (a wild fruit that grows in the forests of the islands of Panay and Negros) to his version of twice-cooked pork belly and gising-gising seasoned with Ilonggo staples such as giramos (bagoong) and sinamak (spiced vinegar), respectively, each dish he makes is distinctly local, done in unexpected ways. Anglo, on his many trips around the Philippines, strongly urges local communities to use their own resources whenever possible.