Gotcha.

A Filipino meal is truly a multi-course affair best enjoyed with family and friends. I'll try to give a few suggestions for each course:

Hors d'oeuvres
Chicharon - deep fried pork rinds served with a vinegar dipping sauce
Talangka - deep fried baby crab (eaten whole) with a vinegar dipping sauce
Sisig - pork face that is both crunchy and chewy

Sour & Salad
Sinigang - soup soured by tamarind, kamias or some other fruit, with pork, shrimp or fish. Not unlike Thai Tom Yum.
Bulalo - beef marrow soup
Pako Salad - fiddlehead fern salad with a vinaigrette dressing

Meats
Lechon - roast suckling pig. Try to get the Cebu version (flavored with lemongrass) or if in Metro Manila, look for Elar's. Served with a liver sauce (tastes better than it sounds).
Kare-kare - ox tail in a peanut sauce; served with bagoong (shrimp paste)
Crispy Pata - deep fried pork hocks (my personal favorite) served with a soy-vinegar dipping sauce
Adobo - pork or chicken stewed in soy and vinegar. For an extra treat, get it twice-cooked (fried then stewed)

Seafood
Inihaw na Isda - simply means charcoal-roasted fish. Get whatever is fresh be it tuna, jack, marlin, parrotfish, catfish, etc.
Sugpo sa aligue - prawns stewed in crab fat/tomalley

Vegetables
Laing - taro leaves stewed with coconut milk and chilis
Bicol Express - various vegetables stewed with coconut milk and chili
Adobong Kangkong - a kind of spinach cooked adobo style

Dessert
Halo-halo - literally "mix-mix"; a tall glass of various sweet beans and coconut, topped with ice-cream and purple yam
Leche Flan - milk and caramel custard

You should eat all of the above with garlic fried rice and San Miguel Beer.....