@ Quan Tran for a tasty twist, dice up some crispy roasted pork belly (no skin) in place of the ground pork. Keep everything else the same and try adding vinegar instead of lemon. That shit bangs with the crispy pork belly and vinegar acidity!!!
Finally I've been wanting to see you make sisig with your twist and take on it. And really I do that too if I crave sisig. Using minced pork tastes good enough for how simple it is but making it the traditional way is actually quite complex and of course it tastes better and I think it's worth it tho. The authentic one is you boil the pig's face including the ear and snout in aromatics until it's tenderized then you grill it to give it a smokey flavor and to reduce some of it's fat. While grilling, you grill chicken liver with it too then mash it into paste and add some water to thin it up a bit. After that, you chop the pig's face into fine dice, transfer them to a mixing bowl, add raw onions, peppers, mayonnaise, soy sauce, oyster sauce (optional) and the liver paste or cooked pig's brain to make it creamier then mix them. Saute it with minced garlic, (optionally minced ginger and egg) and butter/margarine then top it with eggs, more raw onions, peppers and calamansi when it's time to serve it. You don't really need to have the pigs face. Since everyone here wants sisig, we all fight for the pigs face which caused it's shortage so we use pork belly with skin instead and it's the same procedure. Tho you might wanna boil it whole then slice it thinly (not too thin) to grill. But the pigs face is really a big plus when making sisig. But don't worry, there are actually many ways people make sisig. Me when grilling the face, i actually baste it with soy sauce and it works really well.
This is the kind of food I'm longing for.. after being away from the ph quite sometime now i wish i could go home and find a sisig on a dinner table after long days of stressfull work!
Big guy appetite, ninaunrated, steven sushi, chunky & nicole of course did a 5 mukbang collab this wk in cali. Chk out big guy appetite to get all the footage & food. They went to a sisig in cali. Maybe if ur in the inland area u can get a taste of home.🏡 They give the address. 🙋🏾♀️👌🏿
Sisig have different variations from the typical boiled pork on vinegar, lemon or calamansi, and chillies plus onions. Until several variations come in like the grilled pork ears version. The common element is you must have something sour like vinegar or citrus because Sisig is literally translated as "to eat something sour". Your version is so great, it is the modern version of Sisig
Yo QT, I live in Los Angeles in Cali. A lot of the sisig here is made with crispy pork belly. Try cooking lechon kawali and chop it into small pieces and then use that instead of ground pork. That way you’ll still have the crispy texture you’re looking for. The sisig here is bangin’
Yesss! Sisig one of my favourite easy Filipino meals to make or if you're like me as a snack lol and definitely needs calamansi right! Hope to see you make a kaldereta dish soon Quang! maraming salamat! 🤤🥰
Usually when I eat sisig at parties with my PH girlfriend, they tend to use meat from the face of the pig, so it becomes a bit... rich after a while :) This with just pork mince looks absolutely amazing!
awesome twist and take my guy. but if you miss the sisig taste, here's what you may like to try: just grill a pork mask or belly, and pork/chicken liver. chop it up fine after, add lots a onions, any kind, maybe even all kinds lol. chillies, vinegar and calamansi(lime if not available) salt and peppa. no garlic, no egg for this i'm afraid. sizzle in margarine or butter after you mixed it all. 👌quick tahm!
Yummy ! I would love to have a plate. It looks so tasty. Unfortunately we do not have a restaurant in my area that would serve that deliciousness. Thank you for being you and putting so much effort and love into everything that you do.
try the variety that uses chopped lechon kawali next time quang or just chopped deep fried pork belly.. then put mayonnaise.. you need the skin crunch.. in my opinion skin is better than the ear..
Quang! Next time use pork belly or side pork! My girlfriend saw this and she was shaking her head lmao but I get it ur twist and take! Overall looks helllllllaaaa good!
Hi mr Guang thank you so much for the most amazing super delicious Recipe and your beautiful video enjoy 🎈🎈🥰🥰🥰🟥🟥❤️❤️❤️♥️♥️😘💖🌺🌺♦️🌺😘😘💌🔴🧡💤💤🟩🛑🟩🔵💐💐🌹🌹🟧🟧🟧🟧😍🌸😍🌸💕💕💕💕💕
FILIPINO GANG a CHECK IN! 🇵🇭❤️
Can you make lamshank again?
Your food always looks so great, Quang! Congratulations on getting married, when will you be going back to Canada? ❤
Yes!!! Do Filipino spaghetti!
@ Quan Tran for a tasty twist, dice up some crispy roasted pork belly (no skin) in place of the ground pork. Keep everything else the same and try adding vinegar instead of lemon. That shit bangs with the crispy pork belly and vinegar acidity!!!
yurrrrrrrrr
Finally I've been wanting to see you make sisig with your twist and take on it. And really I do that too if I crave sisig. Using minced pork tastes good enough for how simple it is but making it the traditional way is actually quite complex and of course it tastes better and I think it's worth it tho. The authentic one is you boil the pig's face including the ear and snout in aromatics until it's tenderized then you grill it to give it a smokey flavor and to reduce some of it's fat. While grilling, you grill chicken liver with it too then mash it into paste and add some water to thin it up a bit. After that, you chop the pig's face into fine dice, transfer them to a mixing bowl, add raw onions, peppers, mayonnaise, soy sauce, oyster sauce (optional) and the liver paste or cooked pig's brain to make it creamier then mix them. Saute it with minced garlic, (optionally minced ginger and egg) and butter/margarine then top it with eggs, more raw onions, peppers and calamansi when it's time to serve it. You don't really need to have the pigs face. Since everyone here wants sisig, we all fight for the pigs face which caused it's shortage so we use pork belly with skin instead and it's the same procedure. Tho you might wanna boil it whole then slice it thinly (not too thin) to grill. But the pigs face is really a big plus when making sisig. But don't worry, there are actually many ways people make sisig. Me when grilling the face, i actually baste it with soy sauce and it works really well.
Thank you for this tip my friend!
This is the kind of food I'm longing for.. after being away from the ph quite sometime now i wish i could go home and find a sisig on a dinner table after long days of stressfull work!
Big guy appetite, ninaunrated, steven sushi, chunky & nicole of course did a 5 mukbang collab this wk in cali. Chk out big guy appetite to get all the footage & food. They went to a sisig in cali. Maybe if ur in the inland area u can get a taste of home.🏡
They give the address. 🙋🏾♀️👌🏿
APPRECIATE YOU FOR SOO MANY YEARS GIVING US HAPPY FOOD!!!! 🍽️❤💪🏽💯
watching these in the middle of the night makes me hungry. 😂 the food looks so delicious
2:04 if you don't sound like this when you're cooking it, you missed a step
Love this!! 🙌🏼 Happy New Year!! 🎉
there you go quang.. im waiting for this..#1 fan from philipines❤
Always with the 🔥 recipes!🔥
I need to make this... right now
Sisig have different variations from the typical boiled pork on vinegar, lemon or calamansi, and chillies plus onions. Until several variations come in like the grilled pork ears version. The common element is you must have something sour like vinegar or citrus because Sisig is literally translated as "to eat something sour".
Your version is so great, it is the modern version of Sisig
Hey quang can you do sausage gravy and biscuits
Quang you should try cooking Crispy Pata🔥🔥delicious with Garlic rice
Awesome pork sisig recipe you're absolutely a great cook
Hey Quang! Sometimes instead of mayo, they use the *PIG BRAINS!!*
Love the videos man, been here since FOREVER!
Such a GREAT CHEF!!! HAPPY NEW YEAR!!!
It;s not always what it looks like but the taste, your so right my guy.
im missing the filipino food mukbang❤️good old times :))
DOPE RECIPE QUANG!!!!
your twist n take on sinigang next??? lol love u bro!!
Yo QT, I live in Los Angeles in Cali. A lot of the sisig here is made with crispy pork belly. Try cooking lechon kawali and chop it into small pieces and then use that instead of ground pork. That way you’ll still have the crispy texture you’re looking for. The sisig here is bangin’
I've been watching for yeeaars, this will be the first recipe I try 😁
Yesss! Sisig one of my favourite easy Filipino meals to make or if you're like me as a snack lol and definitely needs calamansi right! Hope to see you make a kaldereta dish soon Quang! maraming salamat! 🤤🥰
Omg the coughing during the chilies got me 🤣🤣🤣 loooove your channel!
Shoutout watching from Philippines im very appreciated and always watching ur videos yummy dishes sir ❤️
Mix lime and fresh squeeze orange juice and it’ll be just closest to calamansi tip I got watching an Asian cook.
thank you for this!! you are amazing my guy!!
Quang finally made his twist and take on Sisig!
This is what we Hispanics call arroz con carne molida, very traditional with us.
Pretty simple but it seems like it would taste good!
We need a good breakfast making session
Sure looks good to me I would really enjoy that meal good job Quang
Usually when I eat sisig at parties with my PH girlfriend, they tend to use meat from the face of the pig, so it becomes a bit... rich after a while :)
This with just pork mince looks absolutely amazing!
Delish 😎🎧
I remember asking for this. Thanks my guy.
You finally go for it.
awesome twist and take my guy. but if you miss the sisig taste, here's what you may like to try: just grill a pork mask or belly, and pork/chicken liver. chop it up fine after, add lots a onions, any kind, maybe even all kinds lol. chillies, vinegar and calamansi(lime if not available) salt and peppa. no garlic, no egg for this i'm afraid. sizzle in margarine or butter after you mixed it all. 👌quick tahm!
I'm waiting this ❤️
That looks delicious Quang !!!! 👍👍🤤🤤
Perfectly prepared with tasty flavor
Yummy ! I would love to have a plate. It looks so tasty. Unfortunately we do not have a restaurant in my area that would serve that deliciousness. Thank you for being you and putting so much effort and love into everything that you do.
i'm a filipino, and this looks fire considering that u didn't have any pig ears to work with. good job
That looks delicious I will make it one day ❤
This looks so bomb!!!!
You should try making sinagang next time Quang, your twist and take on the soup.
Looks delicious 😋Quang
I am so glad you made sisig 💕 I love this dish it’s one of my favourite Filipino foods ..You made it absolutely DELICIOUS Quang ..x❤️🥰
You have called and now we have come, we shall celebration this feast with you even though its 6am in the morning 🤣
FILIPINO GANG RISE
try the grilled and deepfried ears version
It's my understanding margarine is one or two molecules from plastic. I always use real butter. Looks good though!
Waiting for that albondigas recipe. 👍
Looks super tasty brother!😃
gangg gannggg quangg!!!
Time for you to make some African food especially South African food. Pap and stew next 🥵🥵🥵
Looks like Mexican food, super flavor 😋 dayum I bet it's good.
can you show us how you seasoned your wok? i bought the same one in canada!
try the variety that uses chopped lechon kawali next time quang or just chopped deep fried pork belly.. then put mayonnaise.. you need the skin crunch.. in my opinion skin is better than the ear..
Damn sun ☀ looks soooooo good!
Traditionally we put pig brain and chicken liver in the sisig but since pig brain is hard to find we put mayonnaise instead.
You can add chopped liver or liver spread to give it that creaminess
Nice. We typically do it with leftover fried or grilled pork preferably a fatty part.
Hey Quang chefs that look delicious yummy 😋😋🤤🤤
mmm sarap boss 🙌🏼❤️
Quang! Next time use pork belly or side pork! My girlfriend saw this and she was shaking her head lmao but I get it ur twist and take! Overall looks helllllllaaaa good!
Yes, putting mayonnaise is our traditional for every sisig
But the main one is the brain of a pork or a pork liver
You should try using pork face and grill it until crispy, your sisig will be so so much better.
In honour of saltpapi 😂
Did you change your camera recently? The 50 FPS is looking a little off to me so I hope you go back to your previous setup.
Are you ever coming back to Canada?
Does Quang always go out every night and get wasted? Late night munchies
I m craving for butter chicken
You put pig's brain instead of mayonaise. Very creamy and delicious
You used to use chopsticks with everything ...I miss those days
Please make meatloaf
yah you forgot the mayonnaise, but if you like it like that then you nailed it man!!!!! Enjoy eating 👍
Still remember when Quang used to call it Sigsig 😂
Where’s Food and Life Such a Beautiful Thing? 😂
quaaaannnn can we get a order of some delicious moroccan chicken couscous
Hi mr Guang thank you so much for the most amazing super delicious Recipe and your beautiful video enjoy 🎈🎈🥰🥰🥰🟥🟥❤️❤️❤️♥️♥️😘💖🌺🌺♦️🌺😘😘💌🔴🧡💤💤🟩🛑🟩🔵💐💐🌹🌹🟧🟧🟧🟧😍🌸😍🌸💕💕💕💕💕
Never head of SISIG but adding mayo🤔 make me feel like I mine as well just make an burger 😆
Recommend using air fryer pork belly (simulates the crunch) if you cant find pig face 😂👍
You gotta add mayo and green onions to it
U keep saying SIG-SIG 💯👎👎👎
Its SI-SIG 💯👍👍👍
COOL
@ Quan Tran for a tasty twist, dice up some roasted pork belly (no skin) in place of the ground pork. Keep everything else the same.
Appreciate all the Filipino love on this channel!! Thanks Quang! This channel is the best Eva! Don’t blink! 👊🏾 respect family
hmm i guess its your interpretation...not bad...but more close to a ginisang pork giniling...good eating 😊
that is not sisig its just ground pork. try put some liver or liver spread ang knor seasoning and chicken powder it will change a lot. good flavor
Food and wife is such a beautiful thing, don't ya think?
with the garlic shells on lol ill take mine off
Hi Quang, can you make some Italian food?
BEEF MASSMAN CURRY PLS
im filipino af and i f with this 10/10
"Mar ga rine" or "margin" lol
Now i am hungry
next time use pig face and chicken liver + lots of lime/calamansi as cream component (or mayonnaise)
Interesting twist but I love sisig. I can’t eat that everyday.
ORDER 69! 🤣
YASSS! 🇵🇭🔥🤙 #pinoysisig ♥️💯
Filipino culture no rice meal is not complete . Rice, rice,
Human Smacker in Da house.