Whenever I go to the Philippines, my first meal is always pork sisig. It’s been well over a year (for obvious reasons) and I miss it so much. This recipe looks great. I just wish I could find calamansi in the US, to use instead of lemon.
I think he has the best technique! This is the sisig I want to eat! I love the fact that he didn’t put any unnecessary butter and or mayo I’ve seen in other recipes. I’m drooling 🤤 looking at this sisig lol
Their food truck use to be parked on Powell St on the weekends here in SF. But since covid, I haven’t seen them in over a year. The food taste even better then it looks in this video. SF food trucks are amazingly good. 💯
This is REAL sisig. What you see at 9:39 is the real deal. Add rice, grab a Sarsi and you got yourself a good ol' time! Shout out to my fellow Pinoy in the video.
In Brazil we call this kind of pork "torresmo", which is exactly like this! In the Minas Gerais state we eat this fried pork with beans, flour, onions, garlic, bacon, sausage, pepper and egg. We call it "tropeiro" (which was a brazilian type of troop horseman) and its a delicious plate!
@Kellen Ackerman Brazil was actually colonized by the portuguese, but the food cultures are similar! It's beautiful how gastronomy shows this rich cultural exchange around the world
As a Filipino, Bay Area resident, I've been trying to visit their food trucks for a while now, but everytime I try they either already sell out advance reservations online or I miss my chance to visit whenever they arrive in the north-east side of the Bay Area. 😭
Helps it all kind of bind together too and adds a creaminess. Without the whole egg, the pork pieces stay more crumbly. To each their own but I like it all being more cohesive with the rice.
I'd cooked more meat than the recipe advises, since that lechon kawali, everytime i dice them, some ends up in my mouth, instead of all of them going into the sisig.
If you have an air fryer, you can also use that to crisp up your pork belly. Set it up to 390F/200C, and blast it for 10 minutes at a time. It works quite well! I don't use it to make sisig, but it's real good with rice and some Mang Tomas or some toyo-vinegar-minced onion-crushed garlic-grated ginger sauce as dip.
This looks awesome! I married a Kapampangan, and we make Sisig together incorporating her filipino cooking with my barbecue. She parboils and marinades pork belly and pigs ears. Then I put them on the smoker low and slow with hickory wood. Then she fries them and mixes the sisig. We use calamansi instead of lemon juice.
Every shop has their own sisig recipe. My top 3 faves are the one from my university campus, the one a ride away from my house, and the one from the eatery in front of our house. The 2nd one is the closest to his recipe, only theirs have a raw egg on top that you mix in cooking from the hotplate. But the other two have a creamier sauce. They add a variation of a mayonnaise based sauce to their dish. Not too creamy, just enough to balance the spiciness of the chilis and the citrus of the kalamansi. But ultimately, my favorite is the one from my university. I swear, i could eat 4 to 5 servings of that dish. And because it was on campus, it was super cheap for students. Everyone I know have their own favorite sisig spot!
@Leonard Ticsay the textures are kadiri. Can't stand eating it. Dami pang other food for blood and joints out there that doesn't involve food I find repulsive lol.
@@hausofjulian can't see any "reach" in what he said 😂 tf u mean bro they're pure fax and they're indeed part of our culture, if anything yun naman talaga og sisig. What you stated is your preference and nobody is taking that away from you, but facts are facts
@@nambawan2351 the reach was when he said it's part of our cukture + implied that i don't recognize offal as soul food. Lol. It's not as if me not liking pork ears and liver disrespects my ancestors. And i don't really care if what i find gross will become the next big thing, as long as I'm not forced to partake in it.
I grew up in angeles city, the birth place of this dish. This actually looks so good. Some people put egg in it. Please don’t do that if u wanna try this recipe
If anyone wants easy access and easy to make sisig. Instead of porkbelly get pork chop bacon slice. Satueed it until crispy then follow his procedure of making sisig. They had the same taste and crunchyness.
I believe the term "Lechon Kawali" is used because Lechon is usually roasting meat over coal, but this is deep fried in a kawali (pan) to achieve the same result. Lechon Kawali is basically a simpler and home-cook version of the standard Lechon
Adding to the calamasi conversation: I found a calamasi tree at my local plant nursery 😉 Gave it to my mom so she can use it in her recipes. It was labeled Calamondin, but it’s the same.
Ahh shit hometown favorite. Miss daly city lmaoooo I remember the food trucks from off the grid. Good to see you guys got the stand alone restaurant doing good business. Keep going guys.
Holy shit Lechon kawali kicks ass. And the micro-perforations are no joke. Even if you don’t have the specialty poker. I had a giant slab of pork belly, cut it in half. First one I didn’t do the poke, and it was still good. But the second one I did and let me tell you, I saw god. And not just because my arteries are clogged and I’m that much closer to a heart attack. Thank you for the tips and tricks!
When you get home and see your mom at the doorstep: “Oh, you think you cute eating some lechon kawali on a Friday? Well you gonna be eating some la chancla kawali now too.”
Yassssss I love crispy sisig that the sisig I grew up on I was surprised when I went to Vegas I had sisig that was soft I know that different regions of the Phillipines create different dishes but I definitely prefer crispy 😋
Agreed. The cartilage and burnt parts from the grilling make the dish IMHO. I'd rather have lechon kawali as a dish itself as the crispiness doesn't get lost being mixed with sauces beforehand.
Whenever I go to the Philippines, my first meal is always pork sisig. It’s been well over a year (for obvious reasons) and I miss it so much. This recipe looks great. I just wish I could find calamansi in the US, to use instead of lemon.
I think you can. It might be named calamondin though.
@@remoir6273 Thank you! I will look for it next time I am out.
@@irika2502 Thanks you for the suggestion! I just looked and found bottles of the extract online, and I am definitely ordering. Maraming salamat!
@@jjunture You're welcome! Happy cooking! 👍
@@jjunture if you’re willing to pay the price, there are some sellers on Etsy that sell calamansi trees.
Those Filipinos know what they are doing man
Fr
honestly! filipino food is extremely good
True story
Agreed
@Tom Evers you gonna pick a dish and attempt to justify a wild swing of ignorance, or just run your mouth with moronic generalisms?
"Don't tell my parents!" he said on the internet... 😅 Seriously, that looks absolutely awesome.
i felt the generations of slippers in that sentence from him 😂
I'll tell his Parents
I think he has the best technique! This is the sisig I want to eat! I love the fact that he didn’t put any unnecessary butter and or mayo I’ve seen in other recipes. I’m drooling 🤤 looking at this sisig lol
Yes, not sure why people add/mix it with butter/mayo.
Mayonnaise is pretty common in most sisigs. It’s what gives that creamy, slimy texture and if done right it’s actually pretty good on sisig
i agree with mayo, but my friend there is no such thing as unnecessary butter
Their food truck use to be parked on Powell St on the weekends here in SF. But since covid, I haven’t seen them in over a year. The food taste even better then it looks in this video. SF food trucks are amazingly good. 💯
Thing about Asian food, every country in that area has the most amazing cuisine, and it's all different from each other.
Kawali is the pinoy wok. Its a pinoy wok coz it doesnt have the wooden handle. We just forget to install it.
We reffer to all types of cooking pans kawali. Even those with handles. The bigger ones with handles on two edges will be called kawa or talyasi.
레촌까와리 너~~~무 맛있죠!!! 비간에서 먹은거 잊지 못해요. 레몬 대신 깔라만시 쫙쫙~짜서 먹음 헤븐!!!!!!시식은 진리죠!
This is REAL sisig. What you see at 9:39 is the real deal. Add rice, grab a Sarsi and you got yourself a good ol' time! Shout out to my fellow Pinoy in the video.
In Brazil we call this kind of pork "torresmo", which is exactly like this! In the Minas Gerais state we eat this fried pork with beans, flour, onions, garlic, bacon, sausage, pepper and egg.
We call it "tropeiro" (which was a brazilian type of troop horseman) and its a delicious plate!
@Kellen Ackerman Brazil was actually colonized by the portuguese, but the food cultures are similar!
It's beautiful how gastronomy shows this rich cultural exchange around the world
@@gab33chaves plus Brazil has quite a large Catholic population too, if I'm not mistaken. They'd also probably refrain from eating pork on a Friday. 😂
We all have that giant jesus statue.
@@MobKnowledge you're right! but i think the catholics over here doesn't care about pork on fridays hahaha
In Spain we call them Torreznos LOL
Hands down my favorite Filipino dish 🤩😍🤤
:)
As a Filipino, Bay Area resident, I've been trying to visit their food trucks for a while now, but everytime I try they either already sell out advance reservations online or I miss my chance to visit whenever they arrive in the north-east side of the Bay Area. 😭
Just had it this weekend! So worth it!
This recipe looks amazing! Back home though, we tossed the whole egg in there instead of just the yolk. It'll still come out great.
Yup... better not to waste anything.
Helps it all kind of bind together too and adds a creaminess. Without the whole egg, the pork pieces stay more crumbly. To each their own but I like it all being more cohesive with the rice.
I'd cooked more meat than the recipe advises, since that lechon kawali, everytime i dice them, some ends up in my mouth, instead of all of them going into the sisig.
I can relate to that XD
I feel so attacked hahahah
fr smh🤦♀️
Hahaha. This guy
Same 😅
If you have an air fryer, you can also use that to crisp up your pork belly. Set it up to 390F/200C, and blast it for 10 minutes at a time. It works quite well! I don't use it to make sisig, but it's real good with rice and some Mang Tomas or some toyo-vinegar-minced onion-crushed garlic-grated ginger sauce as dip.
This looks awesome! I married a Kapampangan, and we make Sisig together incorporating her filipino cooking with my barbecue. She parboils and marinades pork belly and pigs ears. Then I put them on the smoker low and slow with hickory wood. Then she fries them and mixes the sisig. We use calamansi instead of lemon juice.
Every shop has their own sisig recipe. My top 3 faves are the one from my university campus, the one a ride away from my house, and the one from the eatery in front of our house. The 2nd one is the closest to his recipe, only theirs have a raw egg on top that you mix in cooking from the hotplate. But the other two have a creamier sauce. They add a variation of a mayonnaise based sauce to their dish. Not too creamy, just enough to balance the spiciness of the chilis and the citrus of the kalamansi.
But ultimately, my favorite is the one from my university. I swear, i could eat 4 to 5 servings of that dish. And because it was on campus, it was super cheap for students. Everyone I know have their own favorite sisig spot!
sisig was invented in Pampanga
We have a small carinderia in our old place which uses lechon kawali style pig cheeks for sisig.
Hands down, best sisig i've ever tasted.
Bro, am going to bed and now craving for this lechon kawali. I'll make "sumbong" to your parents that you really ate it.
Same here bro 😂
As a Filipino, this is ingenious. Btw, his voice is so calming
did u guys see the final result???? its fantastic!
Gonna have to sub out that lemon with calamasi, my man.
same thoughts lol, the sour notes of lemon are too foreign in sisig in my opinion
You can’t find calamani here unless you grow them in your own yard.
@@brozors Equal parts lemon and orange juice makes a passable substitute.
Calamamsi hard to find in the US
@@ramblinman7153 Equal parts lemon and orange juice. Closest way to get that taste.
If I make a sisig like this , I put ginger on it. The taste perfectly awesome with a lil bit mayonnaise to enhance the taste and texture.
Wow awesome ! I love how this Chef explained everything so clear and I will follow him anytime. Thank you.
Got some brought home from the pop up in Dublin. Smackin!!! Bring it back to the east bay pare!!
yes ! more filipino cooks and food please ! :)
Matutulog ka na lang mag alas dose ng midnight napanood mo pa to 🤦🤣
These videos from Munchies r always so fascinating to watch, can't wait to try this recipe out myself sometime soon!😋😋😋
Sisig + Beer = ❤️
Sisig and beer are like peanut butter and jelly; coffee and cream.
P.S Sisig just ain't complete without a good 'ol egg. 🍻
@Leonard Ticsay 🤮 can do without ears and liver
@Leonard Ticsay the textures are kadiri. Can't stand eating it. Dami pang other food for blood and joints out there that doesn't involve food I find repulsive lol.
@Leonard Ticsay lol you're reaching. Kadiri sila kasi ayoko lasa nila. Nothing more to it than that.
@@hausofjulian can't see any "reach" in what he said 😂 tf u mean bro they're pure fax and they're indeed part of our culture, if anything yun naman talaga og sisig. What you stated is your preference and nobody is taking that away from you, but facts are facts
@@nambawan2351 the reach was when he said it's part of our cukture + implied that i don't recognize offal as soul food. Lol. It's not as if me not liking pork ears and liver disrespects my ancestors.
And i don't really care if what i find gross will become the next big thing, as long as I'm not forced to partake in it.
Watching this at 3 am is not the brightest idea tbh now I'm hungry
I grew up in angeles city, the birth place of this dish. This actually looks so good. Some people put egg in it. Please don’t do that if u wanna try this recipe
My favourite! Sup pinoys out there! 🙂🙌
Much love from the Philippines 🇵🇭
Umay
cringe
There's a vegan somewhere out there that just fell in love
They have a vegan truck as well which is actually pretty good
...or outraged??? 😁
There's a vegetarian version of this that's actually pretty good.
tofu sisig deymmm, even non tofu lovers will eat that
What i may recommend, sub pork to tofu. It will taste the same
Love his simplistic technique! 🙌🍳
Absolutely the best recipe for sisig!
Filipino dish I love the most is pork adobo, Never mind dieting.
Man, love this! Pinoy pride! No matter how its made, its masarap!
Yaaaaaas Senior Sisig from the Bay!!! So excited u are featured!!!!
If anyone wants easy access and easy to make sisig. Instead of porkbelly get pork chop bacon slice. Satueed it until crispy then follow his procedure of making sisig. They had the same taste and crunchyness.
My old man introduced me to this heavenly food and bruh... my brain melted 🔥 🔥 🔥
Yum. Looks awesome! More Pinoy food please!
Cold beer and pork sisig are the perfect duo!
Sarap...!! (Delicious) letchon kawali..hmm..liempo!!.proud aq sayo kapatid!
This is a different variation from the original, but this one is a good one
I believe the term "Lechon Kawali" is used because Lechon is usually roasting meat over coal, but this is deep fried in a kawali (pan) to achieve the same result. Lechon Kawali is basically a simpler and home-cook version of the standard Lechon
Lechon kawali is basically chicharrones.
@@redfullmoon Correct, but I am explaining the terminology from the Filipino side. The origin of the dish is another topic.
my GUY that looks AMAZING!!!🤤🤤🤤
When ever I’m in sf I hit your truck up at the off the grid site off of haight and the park. Never knew y’all had a indoor restaurant.
Yesss Filipino food getting into that spotlight
i want my sisig crispy, the best way
Adding to the calamasi conversation: I found a calamasi tree at my local plant nursery 😉 Gave it to my mom so she can use it in her recipes. It was labeled Calamondin, but it’s the same.
Makes sense because here in the Philippines, some dialects call it kalamunding instead of calamansi. I know Bisaya calls it that way.
Ahh shit hometown favorite. Miss daly city lmaoooo I remember the food trucks from off the grid. Good to see you guys got the stand alone restaurant doing good business. Keep going guys.
They are still at Serramonte!
Daaaaaammmmmnnnn! I just had my meal...after watching this, I want to eat again! LOL! Great content! :D
Filipino dish/food is in Vice Munchies! Love from Philippines! 💖💖💖🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭
I love the idea of poking holes in the pork skin before frying, gonna have to try that out
Listening to that guy chop that skin made my mouth water. Oh my god. Want.
Holy shit Lechon kawali kicks ass. And the micro-perforations are no joke. Even if you don’t have the specialty poker. I had a giant slab of pork belly, cut it in half. First one I didn’t do the poke, and it was still good. But the second one I did and let me tell you, I saw god. And not just because my arteries are clogged and I’m that much closer to a heart attack. Thank you for the tips and tricks!
I have never wanted to eat anything more. 🌺
Kanyaman na ning sisig yo! I'm making that bro.
LOVE the Daly City lid!!! ✨
YUP. PROUD TO BE FILIPINO
That looks fantastic
Aw damn, over a bowl of rice? bruh. Perfect.
Oh my god that looks amazing. Great job
Favorite Filipino food sisig and sinagang lechon
LITSON KAWALI SISIG+ICED COLD BEER FTW!!!
When he finished it on the hot plate 🤤
the sizzling plate is KEY
Mmm-masarap! never had kawali like that, only with onions and kumatis and patis
Pork Sisig is the BOMB. That looks GOOD.
Wow, that looks so delicious 🤤
✨ Lechon kawali sisig supremacy ✨
Damn..I love sisig.
When you get home and see your mom at the doorstep:
“Oh, you think you cute eating some lechon kawali on a Friday? Well you gonna be eating some la chancla kawali now too.”
Really great tips and great recipe. Cheers from Australia
A pleasure to watch with a drooling mouth! Yummy-yum-yum…Tues, Aug 9, 2022!!
I need this in my life
Damnn Gil!! Making moves babbyyy!! Proud to know you bro!! Represent the Bayy!
Omg bro, looks awesome gotta try tyhis..aloha from hawaii!
Yassssss I love crispy sisig that the sisig I grew up on I was surprised when I went to Vegas I had sisig that was soft I know that different regions of the Phillipines create different dishes but I definitely prefer crispy 😋
Legit Kapampangan sisig isn't like this tho
So happy to live so close to this.
Sarap, po!
He described sisig perfectly.
Munchies coming thru with that quality content 👌😌🙌 #pinoypride
Mabuhay!
Sisig is my fave!
Looks amazing! ❤
Pork Sisig + Red horse/San Miguel beer is the Best 💯
The best version
Yee señor sisig iz baccc🙌
Bigla ako nag crave ng sisig 😥
we here for a good time, not a long time.
amen brother
Nice 👍 I remember watching his food truck video.
Would love to run my own filo food truck one day
I thought Sisig usually has liver or some form of offal too? Either way it looks amazing
Watching this at 1AM 🤤🤤🤤
Pork sisig with mayo is also lit
That pork lechon has more snap, crackle, and pop than Rice Krispies treats
.
.
Kellogg's entered the chat
lmfao 🤣
@@lasergabe HAHAHA
Pork is the best meat inthe world ...maaaaaaannnnnnn.....
The pig cheek version is superior IMO, but fried belly is easier to get and make
Agreed. The cartilage and burnt parts from the grilling make the dish IMHO. I'd rather have lechon kawali as a dish itself as the crispiness doesn't get lost being mixed with sauces beforehand.
@@ramzyrizzle “leftover lechon” like that’s a thing
In some provinces or other parts of ph they use pigs ear and its surprisingly good
Mouth watering ughh