Max’s Lechon Sisig (Sizzling Diced Pork Belly), Kare-Kare Oxtail (Oxtail Beef Peanut Stew), and Crispy Pork Belly are all traditional Filipino dishes. Each of these dishes presents a unique set of flavours and textures that are sure to delight the taste buds.

Max’s Lechon Sisig is an adaptation of the traditional sisig dish, which usually features diced pig’s head and liver. However, in Max’s version, the sisig is made from lechon or roasted pig, often a way to use the leftovers from a large feast. The lechon is minced and cooked with yellow onion, soy sauce, salt, pepper, mayonnaise, and margarine. It’s then sautéed in high heat, infusing the pork with a rich, savoury flavour. Another recipe variant takes the sisig up a notch by adding crunchy lechon kawali, a type of deep-fried pork belly. This dish is then seasoned with liquid seasoning, calamansi juice, ground black pepper, onions, and spicy chilli.

Kare-Kare Oxtail is a renowned Filipino stew that features oxtail, vegetables, and a rich peanut sauce. Its origins are shrouded in mystery, with theories attributing its creation to Indian cooks who came with 17th-century British troops or to the local Kapampangans. Regardless, Kare-Kare has earned its place in the heart of Filipino cuisine. In its traditional form, Kare-Kare pairs well with the succulent, juicy flavours of oxtail. However, there is a variant called Crispy Kare-Kare, which combines the creamy peanut stew with crispy pork belly, presenting an irresistible blend of flavours and textures.

Each dish presents a unique interpretation of Filipino cuisine, showing its versatility and depth. Whether it’s the savoury and tangy flavours of Lechon Sisig or the rich, creamy texture of Kare-Kare Oxtail or the delightful combination of the Crispy Kare-Kare, each dish brings something unique to the table. Enjoy these dishes in moderation, considering the high fat and cholesterol content of pork.