Sizzling Pork. Citrus. Chiles. This Is Sisig, a Traditional Filipino Bar Snack | Cook's Country
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- 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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Guys, for those vegetarians out there or looking for non-pork options, you can actually do sisig with Tofu. You'll lose some aspects and flavors of it but you can do something similar to it with the said ingredient.
With all due respect, it bothers me when “Filipino cuisine” is boiled down to “Spanish, Chinese, and American”. IMHO, It really eschews the culinary innovations of our indigenous ancestors preserving ancient cooking techniques such as Bagnet and Dinengdeng. Moreover, using our indigenous techniques and ingredients and incorporating some small additions here and there such as Tomatoes from Mexico or Soy Sauce from China. We, as a people have thrown new twists on things, but our ancestors didn’t simply wait around until outside influences came the shore.
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.
Just got back from Leyte. Pork Sisig was a staple everywhere we went. Definitely add diced fresh chilis to it at the end to give it some heat! Serve it with some garlic rice and some Halo Halo afterwards. Win, WIN!
I can appreciate that this is America's Test Kitchen, and you're cooking for Americans, but I invite you to cook sisig with the good stuff: pork face, pork brain, pork ears, liver. It's even not about being traditional or authentic... it's just good!
I wanna cry, they soaked up that day old rice in with the water. The drier the better. 😢
Us Pinoys have Anthony Bordain to thank. Cook's Magazine would have never done this video without him being such an ambassador for our dish.
It is funny that he wash the cooked rice 😂😂. So sad . It's not asian
Uncle Roger might get angry if he sees the leftover rice being washed. HAIYAAAH!!!!🤣😂
Adding grilled pork ears, jowl and snout plus chicken liver would elevate this dish to greater textural and flavor heights.
When I lived in the Bay Area there was a place called Kaduk's that was a really good Filipino restaurant. Every Filipino I knew loved that place.
it has everything. it's tangy, it's spicy, it's a texture bomb.
I love how it’s generally served on a hot plate. It’s giving the dish a bit of a rustic aesthetic.
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.
OMG! You forgot the Beer for Julia! But you got to try sisig with pork cheeks, and brain.
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).
We have pre colonial Filipino foods. But they are just underrated, as they are not usually served when there is gathering or a feast. We have burong kanin, inabraw, pakbet, pinangat etc.
WOW! Filipino food getting known worldwide... I like this dish specially with beers 😍😍😍
As a Filipino native born in Manila and living in the San Francisco Bay Area, maraming salamat po sa pagtangkilik ninyo ng pagkaing Pilipino (thank you very much for promoting Filipino cuisine). With sisig as a gateway pork dish to the Filipino cuisine (I know this should be given to adobo or Sinigang, two very popular Filipino dishes), this tells me that America’s Test Kitchen is expanding its horizons further that bringing up Filipino cuisine after over 20 years on television is something worth the long, hard wait. And I hope this will be the start of deeply exploring the Filipino cuisine by accommodating some changes to fit the American palate.
Hand over the lumpia and nobody has to get hurt. 😅