NYE Supper: Pork Belly Sisig

Andrew Zimmern's Pork Belly Sisig Photo © Madeleine Hill
By Andrew Zimmern Posted December 30, 2013

Everyone knows how much I love Filipino food. I especially adore sisig.

Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pigs' heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles and some minced onions. I love it, but pig's head is a tough sell in America. Turns out that in Filipino homes all over America, grandmas are making it with pork belly, which is a much easier way to prepare this classic dish and, let's be honest, more accessible too. The fat ratio in the belly means no sacrifice in terms of rich flavor and mouthfeel and there is no muss or fuss that comes with pulling all the meat, skin and fat off the cooked head and neck of the hog. The combination of flavors will have you making this dish for years to come. New Year's Eve is the perfect time to impress your friends with one of the world's truly classic dishes. GET THE RECIPE >

Related: Southeast Asian Dishes
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