"Sisig is a Filipino dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers."
I'm still not too sure what the crispy bits within Sisig is but I think they're basically fried pork belly skin (I.e. Pork rinds). Having had this twice now, I must say that I've grown to become quite fond of it. It's a stir-fried minced pork dish coated in creamy yolk goodness. If it gets too salty or fatty on its own, 2 limes are helpfully provided at the side, kind of like Hokkien Mee. While theΒ LechΓ³nΒ is still the best dish that day, this will easily be my most comforting dish. The acidity from the limes, saltishness of the pork, creamy egg yolk and crunchy pork skin balances one another well in both taste and texture and I can't see why only the Filipinos seem to be smart enough to create such a dish.
Full review at:Β https://liveeatbless.wordpress.com/2020/03/07/restaurant-review-lechon-republic-novena-regency-filipino-cuisine/
More pictures at: https://www.instagram.com/p/B9Zir2BnXQx/?igshid=1a9cfloo4g7sp
