Sisig is a traditional Filipino bar snack with sharp flavors and contrasting textures. Our version is inspired by the one made by Jan Dela Paz and Bobby Punla in Oakland, California.
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Not sisig unless it has liver or ear in it.
I think this is an adaptation that works since you are less likely to see pork face and liver + not everyone would be ready to consume such parts. What seems to be missing is some ginger. Your calamansi seem to be over ripe as well. We usually use the green ones. The yellow/orange are good for alcoholic and non-alcoholic drinks. I'd eat this version tho, might even be more kid friendly than the traditional ones. Thai bird chili would also work instead of gochugaru. Gochugaru and powdered garlic/onion aren't common since people here tend to use fresh ginger/garlic/onion/chili.
Original sisig is the pigs face including ears you boil it then grill it you dont use mayo you use liver you grill the liver then chop everything up mix the ingredients and that is sisig. No mayo and no egg.
The basic sisig in Kapampangan cuisine is any salad soured with kalamansi w/ onion and chili. You can sisig anything. Meat sisig is usually called tid-tad (to chop up).
Colonial mentality? I call BS. The main reason why Filipino restaurants often don't take off is because of a failure to market outside of their familial or community, and a failure to maturely handle the issue of discounts to people you know. Unless you're in an area where there's so many other Filipinos that most of them just don't know you, you will start to feel the crab mentality set in, and your own people start talking behind your back. This isn't exclusive to Filipinos, but this is something my dad has experienced with the other Filipinos that were in our area. Yes, the potlucks were great, and we had a lot of successful cultural events, but no one could run a business that catered to their own community.
Another reason is that of the Filipinos that could cook, they would absolutely balk at paying restaurant prices for something that they could make themselves for a small fraction of the cost. Plus, there's always something wrong with another person's version of your dish, especially among the range of items that might be considered comfort food, and a LOT of our food is like comfort food.
Eh, where's the rice!?
Love it 💯🇵🇭
@10:13 you want your fried rice semi crispy and dry and not tender.
Pro tip: @2:51 dont add mayo, when its cooked and sizzling hot add an egg.
Yeah sisig!!❤
OMG dude you did not just say 'BRUNG'
I was excited to see sisig finally featured here until I saw mayonaise and egg. Do your research ATK. You can do better.
Adding grilled pork ears, jowl and snout plus chicken liver would elevate this dish to greater textural and flavor heights.
Colonial mentality believe me, none of us colonists want step foot in Oakland California.It's like asking us to step fa.Toilet ball
Oh that looks so good!!!
From one cook to another…please remove the seeds from your citrus before serving. Looks great BTW.
Hand over the lumpia and nobody has to get hurt. 😅
0:42 pssst i can still tell its a Chevy
Had the privilege of eating sisig with my cousins in Angeles City, Pampanga, where the dish was invented. Head meat and all, it blew away any sisig I’ve had anywhere else. Including the pork belly ones.
I've lived in Manila now for 3 years after 11 years in China. This is literally one of my favorite dishes ever. Definitely a Top 10, maybe even Top 5.
Whoo-hoo! My home Oakland!
Onecof these times, it would be hilarious if when they take the first bite, 'oh, my gosh, this is horrible! " 😂 I'm sure this is delicious, though. 😊
Looks so delicious!
The original Sisig from Pampanga did not have eggs and mayonnaise!!
I guess one of the unfortunate consequences of Filipino cuisine finally getting the attention it deserves in the US is that a lot of what we're seeing is bastardized and dressed-up for white American consumption. I cringed to see this being made out of pork belly and pork butt, with onion powder, garlic powder, and gochugaru.
Filipinos need to have more pride in our heritage, and stop apologizing for our humble and frugal roots. The heart of Filipino cuisine is not the Chinese, Indian, Spanish, Japanese, and American imports and influences that are often propped up as the exemplars, it's the native produce of the islands and their waters, most of which remains unavailable in the US, for reasons unknown, despite the fact that the US regularly imports fresh foods from all over the world. I'm honestly surprised to see fresh calamansi in this video, because I've never once seen it for sale in the US, not even in NYC, which has one of the largest concentrations of Filipinos in the US.
Filipino cuisine is every bit as rich and varied and delicious and healthy as that of any other Southeast Asian culture, and it deserves better representation than what white-dominated food publications like ATK choose to make of it.
I'll never understand why people try to eat rice with a fork.
When I visit Philippines, I always thought that their national vegetable is pork. It was hard to find leafy greens for a meal.
That's what brung me? Really?
why are you washing leftover rice to be fried? https://youtu.be/zZAQy_3Q6tk?si=O1SEPFkAgogxoKFZ&t=596
This is the white-friendly version of sisig. 😂
I do appreciate the visibility tho!
YES
I live in Ermita, NCR, I just had this for dinner last night and have leftovers for breakfast.
Bryan!! Please Please help me get over my "fear" of eating a raw egg….
What the heck are these ingredients
I tried what turned out to be awesome, I got a big 👍🏻from a Phillipino friend.
This looks better to me and I get to BBQ… ❤
Snack?