Certainly not the most alluring of dishes on paper, sisig is surprisingly tasty and extremely popular in the Philippines. It takes the parts of the pig you’d be happier to grind up and feed to your dog: liver, cheeks and other head parts, then grills it all up together and mixed it with onions a little chili and topped off with a fried egg.
Before that, depending on the part of the pig’s head used, the meat is boiled and the hairs have to be removed. Nobody wants hairy pig meat. Sisig is best served on a metal hotplate, which keeps it sizzling, with a freshly cracked egg on top, although the street food variety will likely be served out of polystyrene or on a paper plate.