Blending Spanish, Malaysian, and Chinese flavors, Filipino food is already Asian soul food at its finest -- but sisig takes it to the next level. Served in a hot, made-to-order skillet, it’s basically a combination of paella, fried rice, and pork hash. No part of the pig goes unused, and Maharlika adheres to the traditional preparation of the dish: the lesser parts -- ears, snout, and belly -- are braised for four hours. While belly is sliced, diced, and deep fried, the snout and ears are carefully crisped on the grill. In the skillet, the meat is sautéed with chicken liver pate, garlic, bird’s eye chilies, vinegar, and fresh calamansi (a small fruit hybrid of a Mandarin orange and lime) juice. Finally, it all gets topped off with a runny fried egg, diced onion, and fresh garlic chives. Consider it the perfect hangover cure, should none of these do the trick for you.