Few dishes in the world can claim to have a festival held in their honour, but each year in December, Filipinos gather in Angeles City, Pampanga, for the Sisig Festival.
Sisig is a sizzling pork dish, but instead of pricey pork meat cuts, it is made from parts of the pig head and liver, usually seasoned with lemon juice and chilli pepper.
The story goes that locals used to buy unused pig heads cheaply from the US Air Force since they were not used in food served to military personnel based there.
In a country where more than a quarter of the population lived below the poverty line, cheap pig head and organs became the main source of meat for many.
Filipinos are now the third largest Asian migrant community in New Zealand, and pork sisig is a favourite at Pinoy restaurants here and also at the Auckland night markets.