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.
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.
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.
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.
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 :)
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!!
@@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.
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.
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
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
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!
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"?
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.
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
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?
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
I'm vegetarian and I came up with a vege sisig of my version although it may never be appreciated by meat-eaters, some folks who are worried about their BP are enjoying it. and yes the grilling part is really important. I see other videos that do not do the grilling. For me, it's not sisig per se. Thanks for your video. I'm validated. lol
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.
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.
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.
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!!
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.
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.
@@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
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!
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
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.
@@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.
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.
I learned about Sisig through the video game Cook Serve Delicious, and I'm surprised how accurate it was! Definitely on the bucket list to try. A small butcher near my hometown would offer free pigs heads if you were polite; but now that I've moved, I'm struggling to find the same arrangement. You don't know what you have until it's lost.
This makes me wanna go to Pampanga, Philippines and try Authentic Filipino Sisig! I mean just look at how Filipinos cook their pork, it looks so crunchy and tasty...
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.
Yeah it’s more commercial than traditional. Chicken liver is crucial
Correct, the original don't have mayo and egg, this is commercial sisig hahaha
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.
Fr the title's kinda off if they're portraying it as TRADITIONAL when in fact it's not.
at least he explained why he used mayo 🥲
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.
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.
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 :)
@@lordsergal8783 Always go directly to the Butcher in the case of uncommon cuts/meats like these.
@@harpy2602 there's not much difference than the chicharon pork belly its so crunchy that u wont even notice thats its the face
@@yuukiacosta3321 thank you! I do love pork belly, so that seems like i'd enjoy it :)
As a non Filipino, i would love to see more filipino recipes in this channel and i also love Filipino food. Mabuhay ang Pilipinas!! 🇵🇭
That sisig is epic. The preparation is long but wait until you taste it. 🥰
Not really epic. This is not how Capampangans make it. We don’t use mayo or egg😒. Chicken liver makes it creamy.
I agree with the chix liver
@@thatstupidthing7154 yes my mom adds chicken liver too
@@thatstupidthing7154 bruh he mentioned that you can eat it without an egg
@@thatstupidthing7154overrated, traditional not always best
Dude was not lying about the smoke. Wow, straight got a fog machine in there. Looks delicious!
When I went to manila in 2017 I tried and loved it ordered it every night with my red horse.
Yeah as a Filipino...red horse is the perfect pair of sisig
@@NBS-rk8bl I would disagree. San Miguel is better 🤣
@@tripninick8597 sanmig is for college students, red horse is for drinking with your titos 😤
@@KenMochii noooooo that's the exact opposite. Tga san ka ba? Baliktad ata sa davao. Pangtitos na yung san mig dito eh 😂
youre a tito
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!!
This is the most complete sisig recipe I've' seen
how is it compared to gerrys grill sisig?
D U M B comment
LOL
@@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.
ahahaa@@lebigbentheory
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.
🤓🤓🤓
Bugok
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
you can tell they're american when they start their sentences with a validation of representation....ang aarte kasi
You forgot as a proud Filipino and As an asian
As a person who is obsessed with jowls meat, I love the concept of a pig mask. There must be so much flavour
once you eat it, you'll dream about eating it
Yes, yes there is . but it actually contributes as much to the texture as to the flavor as well. Get some!!
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
Here in Pampanga, where Sisig was originated, it does not have egg and mayo, but that looks so delicious😋
dude is bullshitting and we known it
best with pig's brain
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
Its better without egg and mayo.
Pinaliwanag niya sa video, sana pinanood mo nang buo. Nasa 8:34 mark. -_-
Oo nga, Metro Manila Sisig yung naka Mayo.
Sisig is easily my favorite meal to order at restaurants that actually have it 🤭
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!
바콜로드에서 먹었던 시시그의 맛을 잊을 수가 없어요 ㅠㅠ 마운틴듀랑 같이 먹으면 너무 맛있어서 처음 시시그 먹은 뒤 며칠동안 시시그만 먹었었어요 레시피 올려주셔서 감사해요~
마요네즈가 들어가있었다니 꿈에도 몰랐다!
3:45 He really wasn't lying when he said that it's gonna smoke up the whole room 😳
I hate that RUclips recommended me watching this in the middle of the night. Now I crave for sisig!
This is the sisig that i grew up with. you can't go wrong following this recipe.
The recipe is amazing! Easy to make and the result exceeded all expectations.
We need more Anton Dayrit content 👏🏽👏🏽👏🏽👏🏽
Looks incredible! Planning to make this over the holidays.
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"?
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.
Crispy sigsig is never can forgettable. With garlic rice it's SUPER MASARAP.
the best calamansi are the green ones, we seldomly use the orange ones here in the philipines
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
now this is how you make and how you serve Sisig! excellent job sir!!!
🇵🇭: You summoned me yet again Epicurious.
10/10 prep, including the sneaky bite of the crunchy bit.
I love how at 3:45 he's clearly in a cloud of smoke
❤ sisig and a cold beer 🤤 is my combo
Absolutely delicious. Definitely would try it.
Thanks for the delicious recipe I will add this to the repertoire... not sure how often, but definitely worth the effort each time :)
I love eating sisig, but making it is such a task! Great representation of our pinoy culture brother!
Just go to a Filipino restaurant with high yelp rating and try it there… of course with garlic fried rice.
I think this is one of the most legit Filipino sisig in all american cooking shows/videos ive seen. His ways are correct.
Not traditional but like the typical sisig in the Philippines
@@eryalmario5299 of course he’s not in the Philippines.
Most legit do not contain eggs as I know it.
@@valintong889 but it’s the most popular
@@jpvq31 yeah. It is the most popular version.
Lunch at Tradisyon NYC is heaven. Their Crispy Pata is hands down. Never regret going there. All the best. guys. 👍
Every time chef makes this dish, he says "this is the best sisig I've ever had". 😁
I like that it's 3-way. Braised, grilled, and fried.
More Filipino content please haha I love it.
Honestly, i love sisig more than adobo or any other filipino dishes. Its just full of flavor
After watching Rachel Ray make a mess of garlic fried rice, thanks chef for the great, traditional sisig and fried rice recipe.
But sisig especially in Pampanga doesn't use garlic
@@saratoga4126 true, we use tons of white onions. No mayo, no egg. Just calamansi and grilled chicken liver. Knorr Liquid Seasoning is optional.
I tried this mommy and so delish!
Sisig with egg will make Kapampangans crazy 😂
Fr. Egg in sisig is triggering
Sisig with mayo will make them lose their minds.😅
That’s the best looking sisig i’ve ever seen
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?
its like a combination of lemon and lime not too sour but not to sweet either thats kalamansi
Some call it calamondin. Orange and lemon can substitute kind of.
Make sure It’s done authentically and the chefs are Filipino. Some Filipino restaurants abroad sadly aren’t
sisig goes great with beer
it's like yuzu or kumquat combined with lemon
His sisig looks great! 🥰🇵🇭
Adobo is overhyped imo. Sisig is one of my favorite PH dishes ever. Miss eating it so thank you for making this video!
Well, adobo is easier to cook, that's why. It's easier to introduce to people.
Haha this is how I feel with lumpia actually. Although sisig might be too "exotic" for some people.
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
I like both. 😂
I dont need to know if its overrated.
This is the classy and sosyal recipe of sisig 🫶🏻👌🏻
As a non-pinoy I would like to see mire pinoy food thank you😊
I'm vegetarian and I came up with a vege sisig of my version although it may never be appreciated by meat-eaters, some folks who are worried about their BP are enjoying it. and yes the grilling part is really important. I see other videos that do not do the grilling. For me, it's not sisig per se. Thanks for your video. I'm validated. lol
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.
I'm not a Filipino, but I really want to make and eat that sisig. Mukang masarap kasi talaga. nakakapanglaway
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.
Dinakdakan is made out of pig's brain. That's how you can differentiate them.
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.
Because you're not supposed to put "Mayo" or "Pig's brain" in SISIG. And DINAKDAKAN has ginger and NOT served with egg.
I'll try
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!!! 😂
On point. Yummy!
I love Sisig! 💖 Thanks gor sharing the recipe 😊
i love sisig with pork liver and liver spread ❤️❤️
Sisig is my favorite dish. It's seriously great but troublesome to prepare.
looks perrrrfect
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!!
Kapampangan cares, we defend our sisig. The original.
@@HamzooPinedatoo defensive? I like it both ways, mayo and egg add more flavor to a somehow greasy dish.
Ang sarap! Nakakagutom! Kainan na!
Amen
I never knew calamsi could be in that color I’ve only ever seen it green
Thanks
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.
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.
@@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
He's a chef and that's his "take". Get it?
WDGAF! Let him do what he wants and stfu!
all-time fave 🤤
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!
Sisig doesn't use pig brain, it's for Dinakdakan. Traditional Sisig uses grilled chicken liver, and does not have garlic.
traditional sisig(Pampanga recipe) does not have pigs brain , its grilled chicken liver...
With mayo, it's not sisig, it's dinakdakan
Sarapppp
Looks very tasty, but enough calories for 3 days worth of food? maybe in very small amounts as a snack
NO once you start eating sisig you aint gonna stop😂
it's not ad if one will eat it continuously for more than 2 days.
Sisig + beer = 🔥🔥🔥
kuuhh kainaman sarap
you summon the Filipinos!
I looooove sisig!!
Amazing, but according to the original restaurant who made the sisig said originally sisig doesn't use mayonnaise
Yes, but they use pigs brain instead.
@@antoniololo7360They don't use pig brain! It's chicken liver! Aling Lucing will haunt you for the rest of your life!
@@hellfireicecomet8055 Yes what I'm saying is originally sisig doesn't use mayonnaise but instead pig's brain. Lol
Naglaway ako ah... Makapagsisig nga mamaya 😂
To complete the eating experience: drink with beer.
or anything fizzy really (for the allergic and minors)
@@DarkR0ze agreed!
I saw the thermometer, ano yung deep frying temperature sa belly ?
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
Really?
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.
Not much people care
Pampanga food or kapampangan is the best when it comes to food
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.
Was about to say this too. Beat me to it
Same ahaha indi to tatangapin sa pampanga…traditional sigig dont have egg and mayo
Mukhang mahirap maghanap ng utak ng baboy na binebenta. Need more hanapin direkta yung nagkakatay
Found him
sabi na may ganito nanamang comment e HAHAHA
absolutely perfect yummmy 🥃
Knorr has msg in it. So replacing msg with mushroom seasoning is kind of a futile effort i might say.
There is nothing wrong with MSG.
@@GTX311agreed
awesome
as a kapampangan, mayonnaise and egg in sisig is sacrilege. lol
Pig brain is hard to find, I guess.
@@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.
chicken liver (maybe liver pate too) is often used in pampanga to provide creaminess to sisig. i guess that these are accessible.
Ate fe's kitchenette sisig, da best in the Philippines
That's NOT TRADITIONAL SISIG. We dont put mayonnaise and egg on our sisig in Pampanga.
THANK YOU!
We don't add garlic also
I love sisig!
Funny how they call it traditional sisig and then proceed to add an egg. 💀
Real “Kapampangan Sisig has no Egg. That’s Tagalog style
Has no garlic too
Liver is missing
_I'm a Filipino and sisig is my favorite food.. .
현지가서 먹어봤는데 굉장히 짰었던 기억이 나네요. 필리핀 현지음식 먹으러 돌아다녔지만 필리핀은 현지음식보단 양식이 맛있었음 베트남은 그 반대.
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.
Thanks for sharing, actually that’s my dream to learn how to cook that original Pampanga Sisig. Stay safe, PEACE on EARTH.
I learned about Sisig through the video game Cook Serve Delicious, and I'm surprised how accurate it was! Definitely on the bucket list to try.
A small butcher near my hometown would offer free pigs heads if you were polite; but now that I've moved, I'm struggling to find the same arrangement. You don't know what you have until it's lost.
My fav sisig is the one using lechon kawali
Nakaka gutom naman yan 🥰
Amen
This makes me wanna go to Pampanga, Philippines and try Authentic Filipino Sisig! I mean just look at how Filipinos cook their pork, it looks so crunchy and tasty...
Ahh yes my favorite food
Thats very cool
OMG drool ! 🤤😋
I love mine with liver as well.
the best!
Shoutout to Pampanga!! Sisig is one of favorites 🔥🔥🔥
Kapampangans are the italians of Philippines.
Watching this at 1am was a bad idea lol
I want some now
Restaurant sisig. Fancy toppings