I love exploring my city late at night to look for food. In a way, I believe that in any city in the world some of the best local food comes past your bedtime. While many are asleep, I am having an awesome food trip. One of my recent discoveries is the super yummy Bakagan of Mandaue. If you ask your well-to-do Cebuano foodie friends, what Bakagan is, the question will probably be returned to you. Well, my short definition of Bakagan is that it is a soup dish made with the skull of the pig boiled for hours. This dish is characterized by a gingery broth with pulled pork-like meat that is very tender. Bakagan is perfect during the rainy season or after a drinking session.