How A Filipino Chef Makes Traditional Pork Sisig | Passport Kitchen

How A Filipino Chef Makes Traditional Pork Sisig | Passport Kitchen | Epicurious

Рет қаралды 631,541

Күн бұрын

Sisig is the street food dish of The Philippines. Today on Passport Kitchen, Chef Anton Dayrit demonstrates how to make traditional pork sisig with its famously complex flavors and textures.
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Talent: Anton Dayrit
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Producer/Director: Mel Ibarra
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Erron Francis
Audio: Brett Van Deusen
Production Assistant: Nicole Gaitan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
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Пікірлер: 947

@johngrimm2074 11 ай бұрын

For any non-Filipino that wants to make Sisig, you can try to do make it with just the Pork Belly, but it won't be the same. The Pig face is what makes Sisig the Sisig that Anothony Bourdain praised so much about. Nothing will beat that textural festival when it comes to using Pig Face in Sisig.

@lordsergal8783 11 ай бұрын

For me, the issue is more one of diffuliculty in procuring that than apprehension in trying it. They don't sell it in stores and I don't want the people at the farmer's market thinking I'm a psycho.

@harpy2602 11 ай бұрын

What's the texture of the face when cooked properly? I recently tried filipino food for the first time , but I avoided sisig because I didn't know anything about it and textures can be problem for me. But I loved what I had and want to try more :)

@johngrimm2074 11 ай бұрын

@@lordsergal8783 Always go directly to the Butcher in the case of uncommon cuts/meats like these.

@yuukiacosta3321 11 ай бұрын

@@harpy2602 there's not much difference than the chicharon pork belly its so crunchy that u wont even notice thats its the face

@harpy2602 11 ай бұрын

@@yuukiacosta3321 thank you! I do love pork belly, so that seems like i'd enjoy it :)

@maryj4876 11 ай бұрын

That sisig is epic. The preparation is long but wait until you taste it. 🥰

@thatstupidthing7154 11 ай бұрын

Not really epic. This is not how Capampangans make it. We don’t use mayo or egg😒. Chicken liver makes it creamy.

@jannephicautibar2079 11 ай бұрын

I agree with the chix liver

@kuyajon 10 ай бұрын

@@thatstupidthing7154 yes my mom adds chicken liver too

@chizkodem 10 ай бұрын

@@thatstupidthing7154 bruh he mentioned that you can eat it without an egg

@ragingtomato04 9 ай бұрын

@@thatstupidthing7154overrated, traditional not always best

@SamBassComedy 11 ай бұрын

Dude was not lying about the smoke. Wow, straight got a fog machine in there. Looks delicious!

@bangkok1817 11 ай бұрын

As a Filipino, I can't wait to see the next 1,000 comments framed as a Filipino, as a non-Filipino, and as a brother-in-law of a Filipino. Also, I am not a Filipino.

@yejiyej3369 11 ай бұрын

🤓🤓🤓

@johnchristian8250 11 ай бұрын

Bugok

@smsyodas 11 ай бұрын

As a Filipino, I am glad to see that I'm not the only Filipino to notice that Filipinos say "As a Filipino" when Philippines is mentioned in a video

@Ketchup_And_Rice 11 ай бұрын

you can tell they're american when they start their sentences with a validation of representation....ang aarte kasi

@goblinslayerrr406 11 ай бұрын

You forgot as a proud Filipino and As an asian

@shawnroberts9272 11 ай бұрын

When I went to manila in 2017 I tried and loved it ordered it every night with my red horse.

@NBS-rk8bl 10 ай бұрын

Yeah as a Filipino...red horse is the perfect pair of sisig

@tripninick8597 4 ай бұрын

@@NBS-rk8bl I would disagree. San Miguel is better 🤣

@KenMochii 3 ай бұрын

@@tripninick8597 sanmig is for college students, red horse is for drinking with your titos 😤

@tripninick8597 3 ай бұрын

@@KenMochii noooooo that's the exact opposite. Tga san ka ba? Baliktad ata sa davao. Pangtitos na yung san mig dito eh 😂

@kuro1803 2 ай бұрын

youre a tito

@nickieidrus2027 9 ай бұрын

As a non Filipino, i would love to see more filipino recipes in this channel and i also love Filipino food. Mabuhay ang Pilipinas!! 🇵🇭

@jeffreyaquino4146 11 ай бұрын

That's the most popular Sisig recipe, but not traditional. Traditional Sisig doesn't have mayo, egg, and garlic. It only has soy sauce, grilled chicken liver, calamansi, salt, and tons of white onions.

@albertnaguit8781 11 ай бұрын

Yeah it’s more commercial than traditional. Chicken liver is crucial

@allenlibranda7527 11 ай бұрын

Correct, the original don't have mayo and egg, this is commercial sisig hahaha

@agunemon 11 ай бұрын

I think with the spread of sisig, its more proper to call that the ORIGINAL and authentic way that was adapted by many regions that eventually became tradition for the region to make it that way. These places now carry over their adaptation as a local tradition. The mayo and egg are really just a substitute for the PIG BRAIN that adds the creaminess to the original recipe.

@beezmuth 11 ай бұрын

Fr the title's kinda off if they're portraying it as TRADITIONAL when in fact it's not.

@preciousjewelamor 11 ай бұрын

at least he explained why he used mayo 🥲

@CommonLion 7 ай бұрын

To the people Saying adding mayo and egg to sisig is not traditional is like saying adding bacon and egg to a cheeseburger is not traditional who cares?! It’s delicious!!

@HamzooPineda 5 ай бұрын

Kapampangan cares, we defend our sisig. The original.

@Withjoyfulsenescence 2 ай бұрын

@@HamzooPinedatoo defensive? I like it both ways, mayo and egg add more flavor to a somehow greasy dish.

@Zorvolex 11 ай бұрын

Sisig is easily my favorite meal to order at restaurants that actually have it 🤭

@roxperez4060 11 ай бұрын

Had the chance to try this in Tradisyon NYC with Chef personally serving! I must say it might be the best sisig i've ever had, even comparing to the ones I regularly get in the Philippines! It was a bowl worth remembering!!

@theflyingempanada 11 ай бұрын

This is the most complete sisig recipe I've' seen

@lebigbentheory 11 ай бұрын

how is it compared to gerrys grill sisig?

@___Anakin.Skywalker 11 ай бұрын

D U M B comment LOL

@dayangmarikit6860 11 ай бұрын

@@lebigbentheory Gerry’s grill sisig is mid… they don’t have peppers in it. The best Sisig I’ve ever had is at Las Casas Filipinas de Acuzar, followed by Dencio’s.

@tee_swag 10 ай бұрын

ahahaa@@lebigbentheory

@mon6745 11 ай бұрын

As a person who is obsessed with jowls meat, I love the concept of a pig mask. There must be so much flavour

@DarkR0ze 11 ай бұрын

once you eat it, you'll dream about eating it

@pushslice 11 ай бұрын

Yes, yes there is . but it actually contributes as much to the texture as to the flavor as well. Get some!!

@kiliang96 11 ай бұрын

you can short boil it and then cool it down, eat as it is with some condiments of your choice, cold. Or deep fry but be aware that cooked pork when deep fry will splatter like crazy, like it's the thing you've seen splatter the most, like ever

@RS_buddingartist 11 ай бұрын

Here in Pampanga, where Sisig was originated, it does not have egg and mayo, but that looks so delicious😋

@kevinzky88 11 ай бұрын

dude is bullshitting and we known it best with pig's brain

@iamcjkleer24 11 ай бұрын

He can use chicken liver as alternative also to pig's brain, but he didn't. when he used egg and mayo, that's not a traditional sisig and its very controversial to the kakampangan's haha

@Lorenzinho100 11 ай бұрын

Its better without egg and mayo.

@jayzone43 11 ай бұрын

Pinaliwanag niya sa video, sana pinanood mo nang buo. Nasa 8:34 mark. -_-

@jayzone43 11 ай бұрын

Oo nga, Metro Manila Sisig yung naka Mayo.

@lyricsking754 11 ай бұрын

I hate that KZfaq recommended me watching this in the middle of the night. Now I crave for sisig!

@aegisarboulange4780 11 ай бұрын

3:45 He really wasn't lying when he said that it's gonna smoke up the whole room 😳

@HayNakuDiba 11 ай бұрын

I love eating sisig, but making it is such a task! Great representation of our pinoy culture brother!

@dayangmarikit6860 11 ай бұрын

Just go to a Filipino restaurant with high yelp rating and try it there… of course with garlic fried rice.

@kutoputzz 11 ай бұрын

🇵🇭: You summoned me yet again Epicurious.

@flipdiesel22 8 ай бұрын

We need more Anton Dayrit content 👏🏽👏🏽👏🏽👏🏽

@slightlynsfw 11 ай бұрын

now this is how you make and how you serve Sisig! excellent job sir!!!

@DanWhiteT 11 ай бұрын

I love how at 3:45 he's clearly in a cloud of smoke

@jacobtaguinod9201 11 ай бұрын

Sisig with egg will make Kapampangans crazy 😂

@kixvix 7 ай бұрын

Fr. Egg in sisig is triggering

@HamzooPineda 5 ай бұрын

Sisig with mayo will make them lose their minds.😅

@nashd1821 11 ай бұрын

the best calamansi are the green ones, we seldomly use the orange ones here in the philipines

@vanessafujioka151 11 ай бұрын

It's because it doesn't get too cold there. Here, calamansi just naturally turn orange due to low temperatures. There's nothing much we can do about it

@SsingJang 10 ай бұрын

바콜로드에서 먹었던 시시그의 맛을 잊을 수가 없어요 ㅠㅠ 마운틴듀랑 같이 먹으면 너무 맛있어서 처음 시시그 먹은 뒤 며칠동안 시시그만 먹었었어요 레시피 올려주셔서 감사해요~

@SsingJang 10 ай бұрын

마요네즈가 들어가있었다니 꿈에도 몰랐다!

@theenigma7685 11 ай бұрын

❤ sisig and a cold beer 🤤 is my combo

@fam5544 11 ай бұрын

Absolutely delicious. Definitely would try it.

@robertvargas8293 11 ай бұрын

Sisig is one of my favorite Philippino dishes to eat if the place has it. Reminds me of Puerto Rican pernil, especially if you fry up the pork to get that chicharron flavor. This guy serves it UP! Knife skills on point and cooks with soul. Love it! Great sisig recipe!

@leechrec 11 ай бұрын

Every time chef makes this dish, he says "this is the best sisig I've ever had". 😁

@lp437js1 7 ай бұрын

Looks incredible! Planning to make this over the holidays.

@PoiBoink 11 ай бұрын

10/10 prep, including the sneaky bite of the crunchy bit.

@arielvicencio7984 11 ай бұрын

This is the sisig that i grew up with. you can't go wrong following this recipe.

@jpvq31 11 ай бұрын

I think this is one of the most legit Filipino sisig in all american cooking shows/videos ive seen. His ways are correct.

@eryalmario5299 11 ай бұрын

Not traditional but like the typical sisig in the Philippines

@jpvq31 11 ай бұрын

@@eryalmario5299 of course he’s not in the Philippines.

@valintong889 11 ай бұрын

Most legit do not contain eggs as I know it.

@jpvq31 11 ай бұрын

@@valintong889 but it’s the most popular

@valintong889 11 ай бұрын

@@jpvq31 yeah. It is the most popular version.

@rhyssoquendo6512 4 ай бұрын

Honestly, i love sisig more than adobo or any other filipino dishes. Its just full of flavor

@edmundpalisoc6542 11 ай бұрын

On point. Yummy!

@mon6745 11 ай бұрын

As a non-pinoy I would like to see mire pinoy food thank you😊

@greentea_ 11 ай бұрын

Adobo is overhyped imo. Sisig is one of my favorite PH dishes ever. Miss eating it so thank you for making this video!

@lilywong9672 10 ай бұрын

Well, adobo is easier to cook, that's why. It's easier to introduce to people.

@yooo9480 10 ай бұрын

Haha this is how I feel with lumpia actually. Although sisig might be too "exotic" for some people.

@odellsilva345 5 ай бұрын

As a Filipino i still have no idea why adobo is being overrated when there are lots of better dish like Sisig, Tinola, Pininyahang manok etc. I saw a video of a black American who tried Filipino food and he even said Pininyahang manok is one of the top of his favorites he ever tried along with sisig, adobo is not one of them

@BertWithoutErnie 27 күн бұрын

I like both. 😂 I dont need to know if its overrated.

@natesvideos7339 11 ай бұрын

I love pork sisig! It’s delicious!

@eielle 11 ай бұрын

looks perrrrfect

@SkaMacanan 11 ай бұрын

After watching Rachel Ray make a mess of garlic fried rice, thanks chef for the great, traditional sisig and fried rice recipe.

@saratoga4126 11 ай бұрын

But sisig especially in Pampanga doesn't use garlic

@jeffreyaquino4146 11 ай бұрын

@@saratoga4126 true, we use tons of white onions. No mayo, no egg. Just calamansi and grilled chicken liver. Knorr Liquid Seasoning is optional.

@strawberryshortcakemitchell 11 ай бұрын

I love Sisig! 💖 Thanks gor sharing the recipe 😊

@Paolo-et1zr 2 ай бұрын

I'm not a Filipino, but I really want to make and eat that sisig. Mukang masarap kasi talaga. nakakapanglaway

@FilmShorts-dk5cp 8 ай бұрын

Lunch at Tradisyon NYC is heaven. Their Crispy Pata is hands down. Never regret going there. All the best. guys. 👍

@BeAtPeaceAmongYourselves 11 ай бұрын

The important part is to use Pig Face, The pork belly is fine but a pig face is a must and mayo is only optional but if you want to put mayo then it's better if you put a regular mayo (you can use regular mayo for preservation of food rather than putting vinegar, I saw a lot of people who uses Vinegar for preservation in Sisig) eggs are also optional, Chili and garlic is a must, calamansi or lemon is also optional but they greatly enhance the flavor so I kinda recommend using them.

@ryncalasagsag4909 11 ай бұрын

More Filipino content please haha I love it.

@vLovedkate 10 ай бұрын

all-time fave 🤤

@timlavado7278 9 ай бұрын

I like that it's 3-way. Braised, grilled, and fried.

@Sei003 11 ай бұрын

Sisig is my favorite dish. It's seriously great but troublesome to prepare.

@sorap.2460 11 ай бұрын

Sisig is a personal favorite...when done well. We usually leave the mayonnaise on the side as some (myself included) prefer to do without. On a different note, how did he get his calamansi to ripen like that? Is it a different calamansi varietal? I prefer my calamansi green for maximum sourness. Would the orange calamansi be a little more "fruitier"?

@quinsyarmadeaio 10 ай бұрын

Honestly never seen an orange kalamansi before, and we had a kalamansi plant in our backyard. I did a little googling and found out it's actually orange when ripe, but takes almost a year to ripen which is why we're used to the green, unripe, version.

@bribantegui 11 ай бұрын

Well done anton! Awesome ur a celeb chef now bro

@cameronalisterlee 11 ай бұрын

❤ Looks yummy

@nico2319 11 ай бұрын

I tried a sisig and dinakadan(I think) recently in a Filipino restaurant. Apparently the latter had creamier flavors which i think is a mixture of pig brain and mayo while the former had a more robust grilled porky flavor without mayo. Now I know that dinakadan was just the creamier type of sisig. Nevertheless both are great dishes but are just too rich to eat on itself.

@locksmith3208 10 ай бұрын

Dinakdakan is made out of pig's brain. That's how you can differentiate them.

@rosshaikenleonen1416 8 ай бұрын

Dinakdakan actually has a different way of cooking than Sisig. The restaurant probably used the same meat for the dinakdakan as the sisig to save time and just season them differently. Also, a traditional dinakdakan do not have Mayo, only pig brain, but obtaining that much pig brain for restaurant isn't easy so they use Mayo to simulate the pig brain creaminess. I love sisig but dinakdakan is always gonna be my favorite food.

@ladyfatimareganit1748 8 ай бұрын

Because you're not supposed to put "Mayo" or "Pig's brain" in SISIG. And DINAKDAKAN has ginger and NOT served with egg.

@Ilovemyfriends3 11 ай бұрын

I never knew calamsi could be in that color I’ve only ever seen it green

@cyberelf8627 4 ай бұрын

Crispy sigsig is never can forgettable. With garlic rice it's SUPER MASARAP.

@hentwiso 11 ай бұрын

i love sisig with pork liver and liver spread ❤️❤️

@jemarjohnlumingkit5944 11 ай бұрын

you summon the Filipinos!

@scottsummers4234 11 ай бұрын

YUM!!! Great food to eat when drinking beer 😅. The fattiness is perfect with alcohol. And that's how you make Garlic Rice. Take notes Rachel Ray!!! 😂

@bernadetteoneill7014 11 ай бұрын

Yummy sisig! Kudos Mr Dayrit. 🎉👏👏

@ian76reyes29 11 ай бұрын

Well done chef anton 👍🏻..

@tralala3997 11 ай бұрын

Amazing, but according to the original restaurant who made the sisig said originally sisig doesn't use mayonnaise

@antoniololo7360 11 ай бұрын

Yes, but they use pigs brain instead.

@hellfireicecomet8055 10 ай бұрын

@@antoniololo7360They don't use pig brain! It's chicken liver! Aling Lucing will haunt you for the rest of your life!

@antoniololo7360 10 ай бұрын

@@hellfireicecomet8055 Yes what I'm saying is originally sisig doesn't use mayonnaise but instead pig's brain. Lol

@xxPenjoxx 11 ай бұрын

I've never tried Filipino food, gonna look out for restaurants in the main towns near me because this looks delicious! If none near me, I could give it a try myself. Need to figure out what that fruit is, though 😅 is it like lemon or lime at all?

@channelkoto4450 11 ай бұрын

its like a combination of lemon and lime not too sour but not to sweet either thats kalamansi

@acctsys 11 ай бұрын

Some call it calamondin. Orange and lemon can substitute kind of.

@bmona7550 11 ай бұрын

Make sure It’s done authentically and the chefs are Filipino. Some Filipino restaurants abroad sadly aren’t

@arvintob 11 ай бұрын

sisig goes great with beer

@qwertyboo 11 ай бұрын

it's like yuzu or kumquat combined with lemon

@brynhard 11 ай бұрын

I love sisig!

@LIV-FREE-VET 11 ай бұрын

Shoutout to Pampanga!! Sisig is one of favorites 🔥🔥🔥

@chilibreath 11 ай бұрын

To complete the eating experience: drink with beer.

@DarkR0ze 11 ай бұрын

or anything fizzy really (for the allergic and minors)

@chilibreath 11 ай бұрын

@@DarkR0ze agreed!

@CBD7069.. 11 ай бұрын

The mayo gives it the creamy texture which replaces the pig brain. Sisig is a great dish with so many variations and utilizes various cuts of pork. This sisig looks delicious!

@jeffreyaquino4146 11 ай бұрын

Sisig doesn't use pig brain, it's for Dinakdakan. Traditional Sisig uses grilled chicken liver, and does not have garlic.

@rodrigogagui7309 11 ай бұрын

traditional sisig(Pampanga recipe) does not have pigs brain , its grilled chicken liver...

@HamzooPineda 5 ай бұрын

With mayo, it's not sisig, it's dinakdakan

@GuyinaCoffeeCup 11 ай бұрын

kuuhh kainaman sarap

@naj0916 11 ай бұрын

Ang sarap! Nakakagutom! Kainan na!

@impossibleduck3681 11 ай бұрын

Amen

@rimpyjose_ 8 ай бұрын

As a Filipino, born and living in Pampanga, I definitely can say that this is NOT a TRADITIONAL SISIG. This is basically how many Filipinos make them (a variant of the OG Sisig), but the traditional one isn't this. You did great, but the title doesn't match the video's content. Renaming it "How A Filipino Chef Makes Common Pork Sisig | Passport Kitchen | Epicurious" would be better.

@CommonLion 7 ай бұрын

Traditional or not the title clearly indicates HOW A CHEF MAKES TRADITIONAL SISIG. you misunderstood the title, the title didn’t not say HOW TO MAKE TRADITIONAL SISIG which have two different meanings. It’s says how a Filipino chef makes traditional sisig in his own version of the “ traditional” sisig.

@Ruzushi-eq7of 7 ай бұрын

@@CommonLion doesnt matter! without pig brains or pig face on the sisig or chicken liver this cant be sisig! another chef idea of his way i guess but still every filipino who actually ate sisig knows this recipe. but you do you my guy

@MsJC525 3 ай бұрын

He's a chef and that's his "take". Get it?

@jhonpaulamboy455 3 ай бұрын

WDGAF! Let him do what he wants and stfu!

@typhvam5107 11 ай бұрын

Looks very tasty, but enough calories for 3 days worth of food? maybe in very small amounts as a snack

@channelkoto4450 11 ай бұрын

NO once you start eating sisig you aint gonna stop😂

@DarkR0ze 11 ай бұрын

it's not ad if one will eat it continuously for more than 2 days.

@DM-bs2oz 11 ай бұрын

Sisig + beer = 🔥🔥🔥

@jessicalozada7508 Ай бұрын

His sisig looks great! 🥰🇵🇭

@georgesofocleous943 5 ай бұрын

I looooove sisig!!

@bansbanans 11 ай бұрын

If too much mayonnaise thats not sisig anymore its called dinakdakan is like twin brother of sisig because a lot of mayonnaise real sisig doesnt even need mayonnaise

@SamBassComedy 11 ай бұрын

Really?

@GGray. 11 ай бұрын

Yea. But as you know most of them don't really care about that. And he already told us why he's replacing pig brain with mayo.

@jn9251 11 ай бұрын

Not much people care

@anino8278 11 ай бұрын

This is in no way traditional Kapampangan Sisig. At least call it Manila Sisig or what but this is very far and probably tastes different too than the traditional one. Sisig doesn't use garlic, never have I seen it here in the Philippines. Traditional Kapampangan Sisig only has the chopped meat, white onions, calamansi, and grilled chicken liver mushed with vinegar. There's actually a local ordinance in Angeles (where the dish was created) that the traditional sisig shouldn't contain egg and mayonnaise. This sounds like an okay recipe but I think the garlic was the killer here.

@akosibjie 11 ай бұрын

Was about to say this too. Beat me to it

@iamsirmcfly 11 ай бұрын

Same ahaha indi to tatangapin sa pampanga…traditional sigig dont have egg and mayo

@ianhomerpura8937 11 ай бұрын

Mukhang mahirap maghanap ng utak ng baboy na binebenta. Need more hanapin direkta yung nagkakatay

@jn9251 11 ай бұрын

Found him

@gatoreyd9234 11 ай бұрын

sabi na may ganito nanamang comment e HAHAHA

@IvysKitchen 11 ай бұрын

OMG drool ! 🤤😋

@johnmichaelrosales6834 4 ай бұрын

That’s the best looking sisig i’ve ever seen

@jfsa4824 11 ай бұрын

as a kapampangan, mayonnaise and egg in sisig is sacrilege. lol

@ianhomerpura8937 11 ай бұрын

Pig brain is hard to find, I guess.

@marvinureyantiquina8818 11 ай бұрын

@@ianhomerpura8937 chicken liver is traditionally used in Pampanga. Pig brain is used more in a similar but different dish (dinakdakan), which is of neighboring Ilokano origin.

@jfsa4824 11 ай бұрын

chicken liver (maybe liver pate too) is often used in pampanga to provide creaminess to sisig. i guess that these are accessible.

@hungly447 11 ай бұрын

현지가서 먹어봤는데 굉장히 짰었던 기억이 나네요. 필리핀 현지음식 먹으러 돌아다녔지만 필리핀은 현지음식보단 양식이 맛있었음 베트남은 그 반대.

@johngrimm2074 11 ай бұрын

I think it's a difference in culture. Unlike other Asian countries in which eating Rice is a must, in my country it is required. You need to eat almost everything the Philippines has to offer with rice, because it is intensely flavored.

@kate4698 5 ай бұрын

Naglaway ako ah... Makapagsisig nga mamaya 😂

@TriceeXO 11 ай бұрын

Sarapppp

@GGray. 11 ай бұрын

Knorr has msg in it. So replacing msg with mushroom seasoning is kind of a futile effort i might say.

@GTX311 11 ай бұрын

There is nothing wrong with MSG.

@lesd13 11 ай бұрын

@@GTX311agreed

@user-zr6zf2gv1k 11 ай бұрын

That's NOT TRADITIONAL SISIG. We dont put mayonnaise and egg on our sisig in Pampanga.

@axisboise 11 ай бұрын

THANK YOU!

@saratoga4126 11 ай бұрын

We don't add garlic also

@paolobuan4025 11 ай бұрын

nakaka gutom yan bro!

@almarose4846 11 ай бұрын

Nakaka gutom naman yan 🥰

@impossibleduck3681 11 ай бұрын

Amen

@ellsalta5042 11 ай бұрын

Funny how they call it traditional sisig and then proceed to add an egg. 💀

@christiandelacruz9709 11 ай бұрын

Real “Kapampangan Sisig has no Egg. That’s Tagalog style

@saratoga4126 11 ай бұрын

Has no garlic too

@dizzydlc5510 9 ай бұрын

Liver is missing

@johnmarktec7066 11 ай бұрын

_I'm a Filipino and sisig is my favorite food.. .

@robodrome 11 ай бұрын

I want some now

@bongs1796 11 ай бұрын

I love my chillis chopped along with the rest of the ingredients. Tagay!

@publiccopyright8250 10 ай бұрын

awesome

@user-yy3rm6jp4y Ай бұрын

Thats very cool

@imkeleima 2 ай бұрын

This is the classy and sosyal recipe of sisig 🫶🏻👌🏻

@happylifegodislife9942 11 ай бұрын

Filipino fried rice is very simple but it has a lot of versions

@genesisdelacruz9187 11 ай бұрын

Nyaman 😋🤤

@StrawberryApplePeach 11 ай бұрын

Dope 👊🏽💯

@Tabtabtabtoycollection 11 ай бұрын

My fav sisig is the one using lechon kawali

@annoyedtorchic8270 11 ай бұрын

i eat a lot of sisig, but still when I see this, I felt like eating more

@jakeMontejo3272 11 ай бұрын

Drooling

@jespersandoval4181 11 ай бұрын

I love mine with liver as well.

@michaelc.angeles5302 11 ай бұрын

the best!

@leonc.6592 3 ай бұрын

If calamansi is "irreplaceable" in this recipe, I'm not going to even bother continuing watching. I would probably have to travel a thousand miles just to find it.