Pig & Khao

I have been a fan of Filipino food ever since middle school and I’m curious to see Chef Leah Cohen’s interpretation of it at Pig & Khao (she’s half-Filipina). A good friend joined me for dinner and we shared four dishes: sizzling sisig (pronounced SEE-SIG), shan noodles, mussels in pineapple curry, and green rice crusted dorade. Everything was really good, especially the sisig (which is typically made from parts of a pig’s head and liver) — it was so crispy and greasy! The shan noodles had a nice kick with a savory broth and the mussels were incredible — loved those fried buns dipped in the pineapple curry! My absolute favorite dish of the night was the dorade. The rice crust gave it a nice crunch, the Chinese sausage added a saltiness that complemented the mildness of the fish, and I was crazy about the yuzu dashi. All in all, a satisfying meal. Next time I’m totally going for the pork belly adobo — YUM!

Pig & Khao: 68 Clinton Street (between Rivington and Stanton)

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Love Porkslap and Blue Point Summer Ale

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Sizzling Sisig (pork head) with chili and egg

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Shan Noodles (ground chicken, turmeric, peanuts & fermented mustard greens)

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Mussels in pineapple curry with Thai basil and fried mantao buns

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Close up of the mussels

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Green rice crusted Dorade with Chinese sausage, cockles, and yuzu dashi

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The dining room

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The open kitchen

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Pig & Khao