“No Snout, No Soul” — Filipino Fusion in the Inland Empire
When Guy Fieri first discovered Belly and Snout back in 2016, it was tucked away in Los Angeles’s Koreatown — a Filipino Fusion spot that immediately captured his attention. Fast forward to today, and Chef Warren Alme has relocated to Haven City Market in Rancho Cucamonga, but the loyal customers? They’re still making the drive. As one regular put it: “I drive an hour to get here so you know the food is good.”
The Sisig Hot Dog That Started It All
The restaurant’s name tells you everything about Chef Warren’s original vision: pork belly and pork snout, the two main ingredients that defined his Koreatown menu. And nothing showcased that philosophy quite like the Sisig Hot Dog — a creation Guy called “hot dog to the next level.”
The sisig starts with pork snout and pork belly simmered for about three hours with just salt, garlic, and water. Once cooked and cooled, the meat gets ground and combined with bell peppers, jalapeños, and red onions before hitting the flat top. The whole thing gets loaded onto a beef hot dog slathered with garlic crema (garlic, oil, garlic powder, and Grade A sour cream cooked for 20 minutes), then topped with pickled red onions, sliced red radish, green onions, calamansi (Filipino citrus), chicharrón, and more crunch.
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Guy’s verdict? “It’s crunchy, it’s tender — I want a whole sandwich of that.” He declared it eats bigger than probably any hot dog he’s ever had.
Unfortunately, sourcing snout became difficult, and the restaurant had to adapt. “Ran out of snout,” Warren explained, “but ton of belly.” The menu evolved toward more classic Filipino dishes, but the spirit remains.
Lumpia: The Food Cigar
Guy called it “the longest lumpia I’ve ever seen,” and Warren’s version is pure Filipino tradition. The filling combines ground pork with four carrots (puréed), red onions, ground celery, soy sauce, vinegar, eggs, garlic, and black pepper. Everything gets rolled in rice paper with an egg wash seal, then dropped in the fryer for 3-4 minutes.
The reaction was immediate: “That crunch that you get on that first bite is amazing. The pork had a lot of flavor in it, the levels of spice is perfect.”
Pork Adobo Grilled Cheese
This dish caught Guy’s attention unlike anything else. “I’ve never seen one like that before,” he admitted. Similar to how Texas Chili | Big Bite showcases regional flavors, this grilled cheese puts Filipino cooking front and center.
The pork adobo features cubed pork butt braised for three hours with soy sauce, sugar, cane vinegar, bay leaves, puréed garlic, and black pepper until shreddable. It gets reheated, piled onto cheese, and finished with that signature garlic crema. Guy called it “super creamy” and praised how the adobo’s depth of flavor “really takes it to the next level.”
Spicy Pork Fries: Sweet Meets Heat
The Spicy Pork Fries represent Filipino Fusion at its finest. The ground pork gets its distinctive red hue from red food coloring — “it’s a Filipino thing,” Warren explained. The marinade combines soy sauce, vinegar, cayenne pepper, black pepper, garlic, salt, and sugar before a 4-5 minute cook on the griddle.
The dish layers crispy fries with that spicy pork, chipotle aioli (made with chipotle in adobo sauce, vinegar, sugar, and pureed garlic mixed into mayonnaise), and a carrot habanero sauce simmered for 45 minutes to an hour from tomatoes, habaneros, carrots, guajillo chili peppers, and garlic. Pickled jalapeños, green onions, and toasted sesame seeds finish it off.
Like the bold flavors in Spicy Pork Bulgogi, this dish delivers complexity: “A little sweet, a little salty, a little heat.”
“You’re doing something nobody’s touching,” Guy told Warren. High praise from a man who’s seen thousands of restaurants.
Find more Triple D favorites in our restaurant directory.