Pork is a staple in Filipino cooking, and it’s the star of the menu at Abacá, where the whole pig is broken down and used in everything from their classic lumpia to their famous sisig fried rice. While there are many variations of sisig, chef Francis Ang uses the pig’s brain — a technique he learned from his father. Ang introduced his first version of the popular dish in 2013 at a fundraiser in the Philippines to support typhoon relief efforts. Now, Ang’s sisig fried rice has evolved alongside his career and has become one of the most memorable dishes at his restaurant.
source
At Abacá in San Francisco, no part of a pig goes to waste.
