A very delicious Philippine dish that will delight the most discerning palates thanks to the appetizing quality ingredients, ideal for those who love good food. Often accompanied with a glass of cold beer that enhances the flavor, the Sisig provides a preparation which consists of three phases designed to give delicacy to the plate: boiling, frying and marinating final. Made mostly with pork, during the first phase is boiled pig's head for the hair and toglierne intenerirla, after which the meat is sliced and marinated with lemon juice or vinegar and, finally, is fried with onions which help to give more fragrance to the whole. Typical of the city of Angeles, the dish has several variations in which, as appropriate, you can add other ingredients such as eggs, liver, chicken or pork as well as mayonnaise and, in recent times, local chefs have experimented with the recipe Sisig with other meats, like chicken or tuna and even tofu. It is no coincidence that, in Angeles, an annual competition takes place (the Sisig Festival) during which, in December, the chefs contribute to the realization of the plate, an event aimed at promoting the city's culinary skills.