PIG AND KHAO
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!"