Sisig is _the_ street food dish of The Philippines. Today on Passport Kitchen, Chef Anton Dayrit demonstrates how to make traditional pork sisig with its famously complex flavors and textures.
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Talent: Anton Dayrit
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Producer/Director: Mel Ibarra
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Erron Francis
Audio: Brett Van Deusen
Production Assistant: Nicole Gaitan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
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How A Filipino Chef Makes Traditional Pork Sisig | Passport Kitchen | Epicurious
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Pampanga Rule in Sisig, Awesome !!
Dayrit? wow! Please revive the Dayrit Hamburger that used to be sold at the corner of Vito Cruz, Manila! The best burger I have ever tasted 🙂
Pampanga had the BEST cheese bread 🤤
**MOST TRADITIONAL SISIG RECIPE ON YOUTUBE**
I'll try
Thanks
putangina ang sarap, and I'm stuck here in Socal lol.
This is almost perfect – needs some chili's for a little kick.
Props to the Chef but technically this is Manila Sisig 🤘
10:28 that there is when my arteries starts clogging
This is more of a manila sisig. It's not the traditional sisig.
How are you cooking that pork skin to crisp at low fire.. its crazy
In Pampanga, there is no raw egg added to pork sisig.
Rapsa chef🎉
I like tuna sisig that's the best food
oi walang garlic sisig ng pampanga men😂😂😂😂
Dang.
That pork belly is gorgeous.
We don’t use mayo. We use chicken liver instead.
The recipe is amazing! Easy to make and the result exceeded all expectations.
I tried this mommy and so delish!
High blood + gout
This "Sisig" is the Deep dish of Sisig. NOT AUTHENTIC.
i think you forgot the main ingredient of a wonderful sisig.. the brain of the pig.. you will mix it all with calamansi, egg, onion, catsup, mayonase, hot sauce, chilli..
That is not even close to Kapampangan sisig. We don't put egg on it
don't say traditional kapangapangan sisig thats the restaurant version sisig… theres no mayo and egg in kapangapangan sisig.. or may be that's your version
absolutely perfect yummmy 🥃
not a traditional sisig.
thats not original and tradional tecipe of sisig…im sure your not really know the story of sisig😅
Pampanga food or kapampangan is the best when it comes to food
Come on, Epicurious. You call this "traditional" sisig? Do your research. Disappointing.
Thanks for the delicious recipe I will add this to the repertoire… not sure how often, but definitely worth the effort each time 🙂
I’m so glad that their are no chicken liver in your recipe.
Hard to find in the US those Calamansi, Datu Puti Vinegie and Soy Sauce…. Using alternative like Lemon its a No No…. Although they are the same called Citrus, but Calamansi its way more better.
Traditional sisig is without egg and mayo. Pampanga’s sisig
traditionally back in the day, sisig consisted of boiled pig ears and face then grilled and cut to pieces mixed with vinegar and and chili's
Sucks .this is fake sisig..sisig does not use mayounaise ..use liver..this is not sisig😂😅😂
Calling it a traditional Kapampangan sisig is a disgrace to the Kapampangans.
Ruined the whole dish with Knorr