Sisig, translating to “make sour,” is a meat dish said to have originated in Pampanga, the culinary capital of the Philippines. Sisig is a combination of savory, sweet, and tangy flavors, plus ...

It is served on a sizzling plate and usually with a side of rice. The meat is usually cooked three times -- boiled, broiled and fried. As a result, chefs say, it is both tender and crunchy.

Served sizzling on a cast iron plate for a caramelised char, its deep, gamey flavours are balanced by a silky fried egg and calamansi juice (a citrus fruit native to the Philippines).While this is how ...

Leah Cohen of New York City's Pig and Khao shows us how to make sisig, everybody's favorite sizzling Filipino dish. Don't forget to grab an ice-cold bottle of San Miguel beer!

Photo courtesy of Events DC. Bistro 1521 900 N. Glebe Road, Suite 100, Arlington The generous $15 sisig appetizer, served atop a sizzling plate, mixes deep-fried pork belly, grilled pig’s ears, and ...

At her restaurant, Cohen serves the Filipino dish sizzling sisig — a fatty, aromatic hash made with pig head — as the ultimate hangover cure, finished with a whole egg.