There is no better sound in the dining room at Boonie’s in Chicago than Chef Joe Fontelera’s sizzling sisig headed to your table. The crisp, charred bits of savory pork belly sing while ...

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually sold ... Put the minced pork in a separate bowl and add the soy sauce, rice wine, sugar, white pepper, sesame ...

Once pork is fully cooked, after about 5 minutes, taste and adjust seasoning, adding more of sauces as needed. In a small bowl, stir together cornstarch and ¼ cup water. Stir tofu and cornstarch ...

Trim and cut the bell pepper to match the tofu. Set both ingredients aside. Cut the pork about the same length but slightly thicker than the tofu, which swells a bit during cooking. Put the pork ...

Chef Kristine Subido's vegan take on traditionally meat-heavy Filipino sisig swaps in fried ... "In this vegan version of mapo tofu, instead of ground pork, finely chopped eggplant and mushrooms ...

Sisig Restaurant is tucked away along Temple ... It's a pork porridge, complete with rice, fried tofu and pork belly. The broth slow cooks for hours! There is a lot on the menu.

Called sisig and pronounced see-sig, the pork hash is topped with freshly cracked egg that is quickly mixed onto the meat. Filipinos in and outside their home country enjoy this minced pork recipe ...

One of my favourite dishes is sisig, made with chopped pork, onions and chillies, and served with vinegar and/or fresh calamansi to add a sharp flavour that balances the fattiness of the meat.