Sizzling Sisig

8 Clinton Street near Rivington Street

It looks like Filipino food is finally having its moment. Will sizzling sisig be the next pork bun? It's definitely not for the faint of heart, that's for sure. This traditional dish takes braised and grilled bits from the pig's head and mixes it with a smashing combo of: fried pork belly, onion, garlic, chicken liver, chili peppers, vinegar, and calamansi juice. It's all served on a searing hot cast iron pan with a freshly cracked egg. How to eat? Roughly fold the egg yolk into the sisig and keep your knife and spoon moving in harmony, scraping and folding, until it's evenly incorporated. This is truly a glorious pork dish for adventurous eaters who relish the slightly bizzarre range textures, from crunchy to gelatinous and fatty. I recommend having it with a side of their fragrant coconut rice. A girlfriend of mine described our meal in one word: "Porktastic!"


Steamed Pork Buns & Malay Micheladas

643 Hudson Street bet. Horatio & Gansevoort Streets

Though steamed pork buns have officially gone mainstream since first appearing at Momofuku Noodle Bar in 2004, Fatty Crab's version is distinctly...Fatty Crab. The Southeast Asian complexity here comes from the side salad of fresh cilantro leaves and thinly sliced red onion tossed in a sesame oil dressing, with a healthy shower of coarsely ground black peppercorns, and a wedge of warm boiled egg as a garnish. I just stuff everything inside of the fluffy white bun and dip the entire pocket into the hoisin-Sriracha sauce. Try these with their piquant Malay Michelada cocktail, cold beer with a spicy sangrita mixture that's poured into a chili-salt rimmed glass.