While the broth-cooking method kept the pork chops moist, it also gave the meat a slightly weird texture: It was somehow both tender and chewy. The long cooking (anywhere from 4 to 6 hours ...

One of my favourite dishes is sisig, made with chopped pork, onions and chillies, and served with vinegar and/or fresh calamansi to add a sharp flavour that balances the fattiness of the meat.