When it comes to sinugba nga baboy (grilled pork), I just love the simplest of it all - seasoned only with salt. There' you'll really taste the freshness of the meat at the same time savour all of it, without being masked with all other flavours. Then it boils down to the sawsawan (dip) and the eventual winner is always toyomansi (soy sauce with calamansi) and sometime with katumbal (chilis).
But sometimes, I make this banana ketchup-calamansi- katumbal dip which really makes having sinugba nga baboy more interesting. Why not try it and taste how different this dip is at the same time, see how it will bring out the best of grilled/fried specialties especially sinugba nga baboy.