Nothing goes to squander in Filipino food.
In the culinary capital of city of Pampanga, they turn the pork's cheeks, head and liver into a sizzling dish called Sisig.
Generally, sisig takes all the great parts from a pig's head – explicitly the cheeks, nose, and ears – alongside the liver and gut, stews them in water, and afterward they're cleaved into little pieces and singed. The combination is spiced with stew peppers and calamansi, a little green citrus natural product that takes after a lime, lastly blended in with egg, onion, and now and again mayo.
Truly Filipino Brand