Get More Sizzle Out of Filipino Sisig

Julia Bainbridge

Sisig sounds exactly like what it is: sizzling stuff. Originating from the Filipino province of Pampanga, sisig is traditionally made with the off-parts of the pig (usually ears, jowls and heads). It also embodies what the Pinoy love to eat with their pork: salty, spicy, crunchy and tart flavors. Its delivery to the table involves performance, as the plate quintessential to a proper sisig is piping hot. Here are two new takes on this...