But pig’s head isn’t always easy to get, so for this recipe, I use pork belly and add a couple of pig ears. I also like to mix in a couple of poached pig brains, which give the sisig a creamy ...
8 jumbo hot dogs, preferably Martin Purefoods or Hebrew National 8 Martin’s Potato Long Rolls 2 scallions, thinly sliced ½ cup fried shallots or onions, such as Trader Joe's Gourmet Fried Onion ...
Every part of the pig is used by Filipino cooks, and pork sisig is traditionally made with the pig’s liver, ears and jowls. At Kapistahan Grill in Los Angeles, chef Majaba elevates the peasant dish by ...