The East Village is no stranger to pork-loving chefs.

But a recent dinner at Sa Aming Nayon, a homely months-old restaurant on First Avenue, proved there is always more to learn about a hog dinner.

The restaurant is a lifelong dream fulfilled for husband-and-wife owners Willy and Elena Juan. Looking to trumpet the home-style cooking of their native Philippines (where Elena's family owns restaurants), the pair loaded Sa Aming Nayon's menu full of porcine comforts, not least of which are the sisig ($11.95) and the crispy pata ($11.95).

The former, an appetizer, is drunk food from on high: Tender, fatty pieces of belly, ear and snout are grilled, then tossed fajita-style onto a sizzling pan with onions, lemon, chile paste and an egg for good measure. Each bite of this pork-loving pseudo hash is salty, crisp and pleading for a beer.

To tackle the pata, bring hungry companions: The deep-fried suckling-pork leg is oversize. Start by snacking on its puffed and bronzed skin, under which you'll find plenty of tender meat. Pork, it seems, knows no borders, as this iteration comes with a vinegary dipping sauce, which echoes the ones offered at many an American barbecue joint.

Use the sauce liberally; consider it a form of higher education.

Sa Aming Nayon, 201 First Ave. (between E. 12th and E. 13th sts.); 212-388-0152