The sisig, beer’s best friend in the Philippines, is a sizzling pork dish that’s not for the squeamish. Pork cheek, ear and tongue are boiled with spices and vegetables for about four hours, flash-fried and cut into tiny morsels before pork brain and mayonnaise are stirred in as binding agents. It’s all served on a sizzling plate with a single raw egg cradled in the centre – a golden orb of moistness among the fried
– prepared by Barcelona native Chef David Caral – are fashioned from the finest grade of pigs fattened on acorns, the Ibérico de Bellota. It’s a manly dish pork. There’s crunchiness from the knobby bits, there’s smokiness from the grilling, and there’s a touch of acidity from hasty splashes of lime juice. It’s all as bewilderingly delicious as it sounds.
served straight-up – two slabs of chunky ribs stacked together like a V, anchored by sweet roasted piquillo peppers. What the dish lacks in elegance, it makes up for in flavours: The oven-roasted ribs yield a slightly smoky edge, derived from confident seasoning and marinating comprised of paprika, lemon and Spanish spices. Tackle them with your fingers; you’ll be glad you did.