Host of Bizarre Foods, Andrew Zimmern showed his passion for Filipino cuisine as he made his own version of a popular dish, sisig. He used pork belly instead of the usual pig's head, as the food writer and chef that pig heads are not easily available in the United States.

Zimmern wrote in his website, "Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pig's heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chilies and some minced onions. I love it, but pig's head is a tough sell in America."

The famous chef says, that sisig needs a lot of hard work, first, it involves marinating the pork belly in pepper, salt, chili paste, five spice, garlic, lemongrass, ginger and orange juice, leave it in the fridge for 24 hours. Then the second step is to put the pork belly over some vegetables, immersed in pineapple juice and braised for three hours in the oven.

Then the meat is then put on the baking sheets, coated with salt and roasted in the oven not more than 20 minutes. The entire procedures of the recipe involve a lot of chopping and frying it until crispy.

He added, "Turns out that in Filipino homes all over America, grandmas are making it with pork belly, which is a much easier way to prepare this classic dish and, let's be honest, more accessible too. The fat ratio in the belly means no sacrifice in terms of rich flavor and mouthfeel. The combination of flavors will have you making this dish for years to come."

Last year, in an interview with the Today show, Zimmern said that the next biggest thing in America will be Filipino food. Just last month, sisig was featured as the best pork dish on earth by the New York Times. Also, another famous chef and writer, Anthony Bourdain said, sisig is a perfect beer drinking food.