Okay this might not look fancy but this is my favorite kind of ulam. Bopis! Made from finely chopped pork lungs and heart, sautéed with garlic, onions, tomatoes, carrots and chili. It's spicy, tangy, slightly crunchy, the kind that makes you eat extra rice without noticing.
Growing up I never liked it because of what it's made of, but now I get why my dad loved it with his cold beer. This version has that rich annatto sauce and that one red chili on top that does all the work.
Not for everyone, I know, but if you grew up eating Filipino pulutan, you know this hits different. Extra rice please. Honestly I could eat the whole tray myself, just give me a spoon and some suka and I'm good for the night today