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!

Sisig is the street food dish of The Philippines. Today on Passport Kitchen, Chef Anton Dayrit demonstrates how to make traditional pork sisig with its famously complex flavors and textures.

Only then, as you’re leaning back against your chair with silent satisfaction, will he divulge: The secret is what he calls pork mayo, a.k.a. poached pig brain.

The Sisig Dog This hot dog is a commitment, but worth the time. The pork can be cooked a day or two before you make the sisig, and the atchara and curry mayo can be made in advance. Filipino ...

Pork Lechon Sisig Ingredients: 1 lb lechon roasted pork, minced 1 large yellow onion 1/2 teaspoon of soy sauce 1 teaspoon of salt 2 pieces of lime or lemon 4 tablespoon of light mayonnaise ...

ANATOMY OF A DISH | The modern version of sisig developed when Americans in the Philippines left the pig’s heads for the locals.