Sizzling Pork. Citrus. Chiles. This Is Sisig, a Traditional Filipino Bar Snack | Cook's Country
Vložit
- čas přidán 2. 06. 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.
Get our Sisig recipe: bit.ly/3V1EXQj
Learn more: bit.ly/3ULApfs
Buy our winning whisk: bit.ly/44W1HV7
Buy our winning Grilling Tongs: bit.ly/3wPjy3z
Buy our winning Charcoal Grill: bit.ly/3Kd0Zt5
Buy our winning non-stick skillet: bit.ly/3Rlc7sb
Buy our winning cast iron: bit.ly/4bN3gXS
Buy our winning baking sheet: bit.ly/3KcB5G0
Buy our winning wire rack: bit.ly/3QWFqB5
Buy our winning chefs knife: bit.ly/4e6hIML
Buy our winning large saucepan: bit.ly/3UU4gTl
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
cookscountry.com
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen
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.
don't forget the beer !
Thank you. My life is impossible without sisig!
Just always monitor your BP 😆
Try the cousins of sisig. dinakdakan and bopis.
@@phoenixdown1947It should be eaten with preferably Red Horse. Serving it with rice should be a crime against culture heritage. Serving it with egg should have a greater penalty.
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.
Thats TOFU SISIG.......delicious dish too
I tried tofu sisig!delicious and light!
Yes there’s even Sisig chains locally that serves Chicken or Bangus(milkfish) sisig. Just tell them not to include chicharon toppings if you don’t want pork in it.
Also good with mushrooms and white fish ❤❤❤
Tofu sisig made Sisig pointless. There are so many kinds of Sisig now. Anything minced and put on a sizzling plate can now be sisig.
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.
Pinoys have their fellow Pinoys to thank. Cooking Filipino food for homesick Filipinos abroad created this opportunity.
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!
Wag lang lagyan ng mayonaise
@@LarkBayang agree! Although, most sisig places in the Metro add it. Dinakdakan is the one where you add pig's brain (people substitute mayo in the absence of the brain)
I wanna cry, they soaked up that day old rice in with the water. The drier the better. 😢
Their murican Filies, what do they know.... Using mayonaise instead of pig's brain, no pig's ears, cheeks, and innards... Murican filie sisig..
Fuyaaahhh! Uncle Roger disapproves!
😅😅😅 thet even washed it lol
To each their own. He said that's how he makes it. I too would want mine drier. If I should wash my rice like he did, i'd probably let on the pan longer to evaporate most of the liquid on the surface yet have a somewhat soft interior.
I have made fried rice from freshly cooked rice before and have seen silogan place do it too.
As a Filipino, I gave it my approval because I also do it. When you give it a little wash, it becomes somewhat fresher. It is similar to making fried rice using freshly cooked rice.
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.
Kadok’s
@@jessicaal415 yup thats the one
It’s still there in DC! Haven’t been in awhile tho, hope it’s still the same
The business near me was sold and now it's called Kaibigan, I believe. I might be wrong because it'll always be Kadok's to me. The food is still really good!
@@monicae.4372 where I live now Philipino food is non existent. I miss Kadoks soooo much. All I can do is tell people about it and pine over it.
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.
Cheers to the ATK crew, and mabuhay!
I love how it’s generally served on a hot plate. It’s giving the dish a bit of a rustic aesthetic.
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!
sisig has no pork brain.. that would be dinakdakan.. ano ba yan..
Filipino myself and I prefer that non-pig face version.
Yep, exactly how we cook sisig at home, sisig ala-Aling Lucing’s! So yummy!
Awwww you deleted my comment because I preferred the other guy’s way of cooking sisig?? Are you a mascara sisig defender from mascara sisig nation? Lol grow up man. Your preference is not the only preference
@@tangofoxtrot40 ? I can't delete comments. I invite people to like what I like but I don't believe it's bad to like other things. Sisig is a method like Kimchi so basically you can sisig anything edible.
it has everything. it's tangy, it's spicy, it's a texture bomb.
Hand over the lumpia and nobody has to get hurt. 😅
Lumpia is a featured recipe in the episode "Fried Favorites" from ATK TV Season 24 which is currently airing on PBS. Or you could wait a few months for it to be added here.
(Let's see if this comment "sticks" - my first attempt was deleted... 🤷🏼♀)
@sandrah7512 Thanks for the info.
I understand about comments. Happens to me all the time because I'm a truth-telling problem child. 😊
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.
Yes I agree… along lucing… their floor of the restaurant though is so oily. But doesn’t matter… I’d go there again. Hahaha
Then the invenntor was killed...
Aling Lucing’s sisig, the best! 😋😋
@@ericputian975 by cholesterol?
@@BennLuvsYou24 thru gun shot
WOW! Filipino food getting known worldwide... I like this dish specially with beers 😍😍😍
OMG! You forgot the Beer for Julia! But you got to try sisig with pork cheeks, and brain.
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.
Hindi yan magugustuhan ng mga foreigner. Real talk lang. Kahit nga ibang pinoy hindi gusto yan.
they are not underrated. They are just not that good.
@@cristiano7ronaldoTHEGOATPinakbet and Pinangat? Tjose are delicious. Admittedly tho I'm not familiar with the other two dishes.
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).
tidtad is dinuguan
Tadtad should be the right term
Yeah we also know that from google, but that’s the sisig that was famous in the Philippines
😮@@pattrickmerete
Tadtad
Im a kapampangan and ive never eaten sisig with mayonnaise before but i know some people that adds it + egg. my family’s tradition would be cooking it in butter instead of oil. And it makes a diff when you fry vs ningnang(grill) the meats. Some have it with soysauce+chilli or soysauce+chilli+calamansi. Its the best eaten with rice!
now im craving for some sisig! its too early to be watching this lol
Wala talaga mayo ang original sisig
It should not have been marinated. They made it into adobo,
As a sisig connoisseur (lol), I must say that was an excellent take on sisig.
Agree! It looks yummy!
Wow, that looks amazingly delicious!! My husband watched this episode with me & he’s inspired to try this recipe. I CANNOT WAIT🧡💜♥️🩵🤍
give us an update once you've tried it. It doesn't hurt to check other people's recipe as well.
I think Julia is so generous on her comments, she seems so authentic and sincere eating this version of sisig.
Adding grilled pork ears, jowl and snout plus chicken liver would elevate this dish to greater textural and flavor heights.
and the liver paste made of boiled chicken liver, calamansi juice and black pepper powder. That's the better binder instead of the Mayonnaise
The original pork sisig recipe used the.pig's snout, jowls, and ears.
It can also alienate some audiences. What these two made is a great introduction
@@arinrayscumdump Why would you need a binder for sisig? Stop throwing all these terms around as if you knew what they meant.
Also, it's against the law in Angeles to serve sisig with egg or mayonnaise.
@@roncarreon1 Why and how would it "alienate some audiences"?
For the garlic rice- we just moisten the rice A BIT and break the clumps of left over rice. We do not rinse it under running water.
We normally constantly toss the rice to ptrevent the garlic from overbrowing at the bottom of the pan. Coninue to do this until the rice and galric are homogeneously distributed and rice heated through.
Sometimes, you get to have some crusty rice portions in the process. Then its done.
Thank you for showcasing the Filipino dish Sisig!!!
That's the beauty about Filipino food, there is variance of every type of dish in every province and home
Love Filipino food! Always enjoyed the breakfast and the bar food when I live there! 😎
Nicely done! The only time I’d rehydrate the rice like this is if it was refrigerated overnight. And don’t cover to pan please. It needs to evaporate and dry out.
We usually make sisig with leftover lechon head, and our take adds a bit of finely chopped ginger as well as Birds Eye chilies to the mix. Serve the pork salad (I like this description LOL) with our traditional salads of chopped tomatoes, onions, and salted eggs or blanched sweet potato greens to have a complete meal.
Uncle Roger might get angry if he sees the leftover rice being washed. HAIYAAAH!!!!🤣😂
Exactly hahahahahahah
Don’t forget the MSG. HAIYAH!😂
for Vegans, use TOFU and mushrooms
for Pescatarians use tuna or salmon
for Chicken lovers, use chicken
for hotdog lovers, use hotdogs
For all out eaters, use all of the above and pork of course
FILIPINO FOOD is FLEXIBLE
Filipino have always, UNDERRATED . .. ..the truth is they have an abundant knowledge flavors both traditional and the exotic. . PINOYS BE PROUD . .. THANX BRYAN.. NOW I'M HUNGRY
WOw so proud to be a Filipino, thank u for featuring our all time favourite sizzling sisig ❤❤❤❤❤❤
I live in Ermita, NCR, I just had this for dinner last night and have leftovers for breakfast.
I am Filipino, however I lived in Huntington Beach, California as a small guy. My Dad's job relocated near there, that's why. The Filipino food I like, a whole lot, is Bud Bud. My parents made that in there house in Wahiawā, Hawai'i in the 1980s.
What's a small guy? Edit: OMG a kid! rofl.
Spread the Sisig Nation!
MABUHAY ANG LUTONG FILIPINO 💯.
Oh yeah! Sisig is perfect with a bottle of sub-zero San Miguel Light Beer (or Coor's Light for us here in the US) after a long day at work while listening to instrumental jazz music playing in the background... BUT, it is also perfect with Jasmine garlic fried rice or steamed rice.
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... ❤
This a really good and hearty interpretation. Kudos to you!
Yay, thank you for sharing! Philippines #1 🎉
That was a great big serving presentation of sisig. Anthony Bordain’s fav. Love it!
Oh that looks so good!!!
planning to make sisig this weekend 😊, that's make me hungry 😊
Wow.. miss the sisig❤️🇺🇲🇵🇭
Looks so delicious!
Wow! That looks delicious!
This is a very good take on Sisig, well done😊
Yumm Sisig brings me back good memories back home growing up in thr Philippines. Thank you for showing this recipe. ❤🇵🇭
OMG ❤❤❤ that is so mouthwatering. Thanks for the Recipe ❤❤❤
Lami kaayo! Love me some pork sisig.....
I really love that the joke on a "Pork Salad" stuck lol
Filipino cuisine might not YET be at the top of the list internationally but once you've tasted it i'm sure sure you'll be craving for more,,,
awesome dish
Thanks for blogging Filipino food so proud 👍♥️
this makes me so hungry... i missed eating sisig so much.
Delicious!
Thanks for making Pork Sisig!
sisig is on point brother. btw sisig is better with fatty cuts of meat and usually people add in a bit of pork liver minced as well. oh one last thing try using 2 types of onion use red first then at the white onion before serving its going to add another dimension to the dish. also you can do it with crispy fried pork with skin on and if its too rich for your liking you can add minced ginger and a splash of vinegar a pinch of sugar. now you made a diff version of sisig called "Dinakdakan"
Man sisig is my favorite dish! I have experimented on different styles. This looks superb and im gonna try it
Fun fact, sisig does not have mayo traditionally. Dinakdakan, which is basically cousin to sisig is where you add pig's brain for basically sisig with a creamy feel. Mayo is a replacement for the brain.
get out of here. this is our sisig
@@carlsonmontalbo6307 you okay bro?
Whoo-hoo! My home Oakland!
im in nearby Alameda. Gotta go find those guys.
Love it 💯🇵🇭
crispy sisig my favorite version❤
Bar snack? It’s a full on delicacy for me! lol Funny how sisig exploded in popularity (thanks Mr. Bourdain, RIP) but we never really had that at my family parties. The go-to ‘pulutan’ with my uncles was kambing kilawin! In an emptied garage, beer in hand and karaoke mic on the other, and a table full of kilawin! 😋 But I don’t think the world is ready for that one yet lol
Good with cold San Mig!
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.
You can get pork cheeks and pork ears in the states. Just depends where but def here in CA.
Do they have pig brains? That mayo is a substitute.
Wow your version of sisig is awesome❤
The most Filipino-authentic habit in this video is fanning the BBQ grill with whatever's in reach.
I just had sisig for breakfast earlier. The vid just makes me hungry again 😅
I'll never forget this little hole-in-the-wall Filipino place a friend and I ate at in San Mateo several years ago. I ordered some sort of delicious candied pork belly, a spicy salad involving mango, shrimps, and chilies, and a bowl of steamed rice... SO. F'ING. GOOD., OMG!!!👅😲😵💫
Sisig is one of the best foods in the world. Period.
Have you checked out Ox and Tiger (Though that is Filipino and Japanese)? Love Filipino food.
Yeah sisig!!❤
Love this, sisig looks yummy😂
Sisig is so delicious😍😍😍😍😍
I don't think they mentioned that the original ingredients for sisig included chopped cheeks, snout and sometimes ears. They definitely upgraded the ingredients by using pork belly. Also, the gojugaru definitely isn't Filipino but I bet it adds another layer of flavor to the dish.
Last time I visited the Philippines, we had crispy sisig and it was incredible. I'm not sure what magic the chefs used with the pork parts but each individual morsel was crunchy but tender at the core. The texture was different from most sisig I've tried.
Very pleased that America's Test Kitchen covered this Filipino dish!
Yum. Sisig.
Love sisig❤
Yummy!! 😲🤤
I cried when I saw you wash the rice but good job with the sisig
Delicious 🤤😋😋😋
Now im hungry! Again!
Our sisig is gradually evolving as it becomes more and more popular.
Good job 👍👍👍
Don't forget the bottle of beers when eating SISIG.. 😊❤️
Also dont forget the TOFU version of SISIG 👌🏼👌🏼
Thank you for cooking sisig
subrang sarap ng sisig 🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭💖💖💖💖
Yummy yum 😋
Yummy food
From one cook to another...please remove the seeds from your citrus before serving. Looks great BTW.
filipino style is use a fork to "strain" the seeds
Yes, true. Calamansi seeds are bitter when you bite into it
That Pork Sisig was still tip of the Ice Berg greatness from the Original Philippine Sisig Recipe, without the original smoothing pork brain as the mayonaise/egg subsitute...
You effed up the garlic rice, though. Don't let Uncle Roger find this video because he'd make fun of it. When you leave leftover rice in the fridge, it dehydrates and that's why it becomes easier to break the rice apart. But by washing it, you added back the water to the rice, which would then make the cooking process longer because then you'd have to dry the rice up. And you didn't even let that happen and that's why the fried rice is soggy, almost regular steamed rice.
FILIPINO FOOD FORWARD!!! 🇵🇭
I love sisig❤❤❤❤
he forgot to ask the 2 Filipino guys how to cook the rice correctly
I'm hungry now!
Though there is nothing Filipino about Korean chilis, I am fine that sisig is featured.
chopped roast pork + calamansi juice + chopped onion + chopped chili + chocnut then mixed it well.. and done.. perfect on drinking beer..
"Likha" is 'creation' but can be conjugated into 'create.'
"Kanyang likha" = his/her creation
"Lumilikha siya (sila)" = he/she is (they are) creating
-------
Don't stop with gochugaru in the marinade - when you saute, add room temp gochujang that's been thinned out with oil and had grated garlic mixed in (the oil delays either burning). Basically, get it toasted on the iron pan, add the gochujang mix. If you use this in a bibimbap, go with the braised greens, sauteed shiitake, and scallion kimchi. Experiment with ratios to the sisig because your own preferences can vary. You can still use garlic rice for this but make sure to use short grain rice.
As for the egg, eat it as close to raw as possible to avoid rubbery white and dry yolk - heat the dolsot as per usual then add the egg off the heat then mix. If you're having the sisig as a bar snack, have a raw egg yolk in a small bowl, add a few drops of Knorr or Maggi liquid seasoning (or any good dark soy sauce - but no need to pull out something that comes in a champagne bottle for a sushi chef in Tokyo or Osaka), and lightly mix the egg. When you have a spoon with sisig on it just dunk into the egg and get a bit of egg on that spoonful of meat.
Serve with a refreshing Pilsner or lager, or weissebeer. Optional : drop a shotglass worth of calamansi soju if you can find it.
Sisig in ATK! Wow!
Filipino cuisine is all of the cuisines that made to taste Filipino