Forgive the blurred photo, but this is how you eat sisig! Tipsy Boar’s rendition omits liver, and focuses on cheeks with slivers of crunchy ear. The poached egg also veers off the original’s raw egg topping, but does the job of spilling out oozy egg yolk to hug the meat.

Not such a big fan of the lack of texture (most were chunky, fatty cheeks), but can’t say I didn’t enjoy it! Liked that the dish was very savoury, with a dash of zest from the squeeze of lime. Would have been nice with a little more heat, so make sure to take that extra chilli padi on the side. We went for the side of (milky) mash potatoes but personally, I think this would’ve gone better with rice.