Crispy House is a Filipino restaurant in Artesia. It used to be Magic Wok, whose specialty was the crispy pata, a whole deep-fried, bone-in ham hock, served with its chicharrones still attached as rind, covering blubbery fat, chewy gristle and stringy flesh. As Crispy House, it still is, and more important, it still serves sisig, an even-better pork dish than that. It’s an opus of pork that starts with brined pork belly that's deep-fried, chopped up into fingertip fragments, then tossed with a liberal squeeze of citrus juice, diced ginger, a few bits of onion and peppers for color. When you eat this divine hog hash, you encounter slips of quivering pig blubber, crispy shards of skin and crunchy chunks of meat. As you shudder and moan in pig-induced ecstasy, you realize you’re capable of devouring the whole plate, which is equivalent to eating a whole pack of bacon by yourself. And that may be the magic behind Crispy House’s sisig: Even though it’s made of 99 percent pork and constitutes a whole week’s worth of your recommended intake of fat, it’s extraordinarily light on the palate. You never get sick of eating it.