The only way to make real pork sisig is really by using the maskara or the pork head meat which includes the tenga or ears. It's usually leftover from the lechon where the rest of the lechon is already cut away, leaving the tail, legs, ...

“Gusto mo bang kape?” Atching Lillian Borromeo asked her holdaper.She was already at the gate of her home and kitchen restaurant when a man had poked her side with a gun, telling her to give her phone up. Atching (which by the ...

This is how you can make your favorite sisig a little healthier: use tofu! Yes, it's delicious like you would expect sisig to be. Instead of meat, there is more flavor from the sauce, especially in the tiny squares of tofu itself. The tangy, salty, and spicy ...

Do you remember the first time you had sisig? Before it was even put down on the table, its aroma, wafting about with the hot swirls of smoke, had probably already reached you. Once on the table, it also probably continued to ...

Mushroom sisig is a meatless take on the popular Filipino sisig dish. It's full of flavor and very easy to make!600 grams fresh shiitake mushrooms, chopped50 grams dried shiitake mushrooms, rehydrated and chopped1 200-gram can button mushrooms, quartered1 large white onion, chopped3 pieces ...

It's easy to go meatless with this easy-to-follow tofu sisig recipe. Remember to use muscovado sugar: it gives depth to the subtle sweet flavors of this Filipino dish. 2 blocks, around 300 grams each firm tofu or tokwa, rinsed and patted dry2 red ...

The season opener of CNN’s Anthony Bourdain: Parts Unknown brings host Anthony Bourdain back to the streets of Manila. The episode mostly explores family, the Pinoys’ love and talent for music, and the country’s “greatest export”—overseas Filipino workers (OFWs)—amidst the cheery backdrop ...