as a pinoy, this is hella authentic unlike most filipino recipes you find on youtube. her technique is really good, and it's probably even better than most sisig here
@@SkyProtonFoodI mean it's authentic, isn't it? Everywhere you go, except Pampanga, people see it and they will know it's sisig. Purists are what makes our food still local. Kaya di sumisikat ang pagkain natin sa ibang bansa eh.
This is better than 95% of the Filipino sisig recipes on youtube. Pretty authentic (except for the cilantro and kafir. No calamansi but I'm giving them a pass for that -- it's pretty hard to find outside SEA).
my absolute all time favourite dish. i worked on cruise ships with a bunch of Filipino chefs and they would make this every time we had a kitchen party!
my friend does a similar style in Philippines where he grills the head after the braise. It's the best when its crunchy and full of texture from the ears, fat and crispy skin! Thanks for featuring this relatively less known Filipino dish. We've seen enough adobo recipes, haha!
Other ways to eat sisig than as rice topping : Bibimbap. So still a rice topping, but more stuff. Sisig, collard greens or stir fried swamp spinach with shrimp paste, scallion kimchi, cucumber kimchi, raw egg. No stone bowl? Use an 8in iron pan for each serving. Also, here's something some Korean students in Manila figured out at some point: season it with gochujang. On toast. Whatever leftover non-sliced bread is around by the time the drinking started and you need carbs with the sisig. Kind of like tartare but it's cooked pork. Carbonara. Just sub it for the guanciale. Optional: dry out some Edam in the fridge and grate that into a powder instead of Pecorino Romano. Also works without egg (alla Gricia). Tacos, but nix the egg. Optional: use a Filipino side salad (tomato, salted duck egg, red onion) instead of pico de gallo. Poutine. It's already cold AF in Canada, have some spicy, fatty, salty pig with the fries. As for the gravy: nix the plain salt and season it with soy sauce and Knorr/Maggi.
Wanna up the flavor of your sisig and make it even much, much better than the one featured in the video? Chicken liver (which is how sisig is usually done, by the way). Adds extra creamy texture and that distinct irony taste. Lightly salt and grill with the pork. Nicely searing it in a skillet works, too. Cool down, chill to prep for later, chop up with pork and proceed with the recipe as shown here. Enjoy.
That's just how some people are hardwired in using dining utensils where knives and forks are what they would be usually holding. It's unlike other cultures where rice is the staple food, an integral part of the meal itself, and not just a side. The spoon is what shovels rice along with protein, vegetables, and other saucy dishes to our mouths (hands are also accepted alternatives depending on the setting). It honestly feels quite sad and frustrating to watch food video content of Americans, Brits, or just anyone fumbling to PICK UP whatever Asian inspired (non noodle) recipes they have cooked using a fork. Just imagine if that is how they eat at Asian themed restaurants, trying to finish their meals, which would be like clearing snow on your driveway using a rake.
Looks absolutely fantastic and is authentic but please skip the coriander at the end. Filipinos dont use coriander in their cooking! Just use more spring onions for garnish
adding the coriander gives a vibrant colour to the dish. It’s true that we Filipinos don’t use them, but you can add something new that compliment the dish.
FYI, here in Pampanga, the birthplace of sisig, we consider it blasphemy to put egg on top of sisig. You will never find a single restaurant in Pampanga that puts an egg in sisig.
@@DoctorMcHerp she did not mention that putting egg on top of sisig is non traditional. That's what I'm trying to point out. She can cook however she likes it. I'm just saying that here, in the birthplace of sisig, you would never find any restaurant serve sisig with an egg on top.
Go Leah Cohen! Thanks for doing justice to pork sisig. This is, by far, the least westernized version I saw online. (Using the pig face and ears) A tiny bit doubtful on the use of none Filipino vinegar and calamansi, but all in all, this is freaking AMAZING! I can smell the sisig aroma coming off of my phone screen.
Really good recipe. My dad makes sisig with a fusion of dinakdakan which uses pig's brain as the creamy component and we use a lot of ginger. I'm the one who always grill the jowls and it's refreshing to see it be grilled.
So proud of home girl. She knows her stuff. Sidenote: Pig brain would add a crazy creamy texture to your sisig, an egg substitute doesn't really do it justice. But let's face it, most Filipinos haven't had sisig with pig brains yet.🤷🏽
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I did not expect Filipino food from you guys. Really appreciate how you guys are giving Filipino cuisine a spotlight!
as a pinoy, this is hella authentic unlike most filipino recipes you find on youtube. her technique is really good, and it's probably even better than most sisig here
“Hella authentic?” With an egg? Don’t let a Pampagueño find out where you live lol!
@@SkyProtonFoodI mean it's authentic, isn't it? Everywhere you go, except Pampanga, people see it and they will know it's sisig. Purists are what makes our food still local. Kaya di sumisikat ang pagkain natin sa ibang bansa eh.
This is better than 95% of the Filipino sisig recipes on youtube. Pretty authentic (except for the cilantro and kafir. No calamansi but I'm giving them a pass for that -- it's pretty hard to find outside SEA).
Impossible to find in the US might be even illegal to bring over.
my absolute all time favourite dish. i worked on cruise ships with a bunch of Filipino chefs and they would make this every time we had a kitchen party!
It does look really good. It’s challenging too- I like that you’re not shying away from the pigs head.
my friend does a similar style in Philippines where he grills the head after the braise. It's the best when its crunchy and full of texture from the ears, fat and crispy skin! Thanks for featuring this relatively less known Filipino dish. We've seen enough adobo recipes, haha!
when i lived in the east village i went to pig and khao probably 1 saturday morning a month? always ordered the sisig. it’s v delicious.
i love the dish as a filipino but the editing on this video is also **chefs kiss**
So well executed. Need to try it at Leah’s restaurant.
I love how Grant barely talks in the video and allows Leah to take over to showcase this very important recipe
Perfect recipe of sisig.
Other ways to eat sisig than as rice topping :
Bibimbap. So still a rice topping, but more stuff. Sisig, collard greens or stir fried swamp spinach with shrimp paste, scallion kimchi, cucumber kimchi, raw egg. No stone bowl? Use an 8in iron pan for each serving. Also, here's something some Korean students in Manila figured out at some point: season it with gochujang.
On toast. Whatever leftover non-sliced bread is around by the time the drinking started and you need carbs with the sisig. Kind of like tartare but it's cooked pork.
Carbonara. Just sub it for the guanciale. Optional: dry out some Edam in the fridge and grate that into a powder instead of Pecorino Romano. Also works without egg (alla Gricia).
Tacos, but nix the egg. Optional: use a Filipino side salad (tomato, salted duck egg, red onion) instead of pico de gallo.
Poutine. It's already cold AF in Canada, have some spicy, fatty, salty pig with the fries. As for the gravy: nix the plain salt and season it with soy sauce and Knorr/Maggi.
Thats amazing technique for sisig love that kafir lime leaves
Grant! The spoon is what brings the food to your mouth. Think broom and dustpan. Fork is broom. Spoon is dustpan. Mouth is garbage can.
hahaha Grant's reaction is so good!
That head on the table 😆
sisig is META bois
We need a beer 🍻😂❤
Hopefully there will be lechon kawali episode
I like the ratio of pork to onion. I feel like most restaurants use onion as filler when I order sisig.
At this point im willing to wait for a foolproof method for lechon kawali
Great video 👍❤
Epic! love seeing non sous vid recipes in here ! lol its great! thanks
Wanna up the flavor of your sisig and make it even much, much better than the one featured in the video?
Chicken liver (which is how sisig is usually done, by the way). Adds extra creamy texture and that distinct irony taste.
Lightly salt and grill with the pork. Nicely searing it in a skillet works, too.
Cool down, chill to prep for later, chop up with pork and proceed with the recipe as shown here.
Enjoy.
Beautiful
Showed this video to my PETA friends as well.
"The skulls are really dense and hard, and don't really make a great stock."
Jon Kung to the courtesy phone, please!
Some of the best tonkotsu soup for ramen are made with pig skulls (along with other pork bones).
Pig & Khao is the best ugh
Completely baffled when i saw grant using the fork and spoon the other way around.
That's just how some people are hardwired in using dining utensils where knives and forks are what they would be usually holding.
It's unlike other cultures where rice is the staple food, an integral part of the meal itself, and not just a side. The spoon is what shovels rice along with protein, vegetables, and other saucy dishes to our mouths (hands are also accepted alternatives depending on the setting).
It honestly feels quite sad and frustrating to watch food video content of Americans, Brits, or just anyone fumbling to PICK UP whatever Asian inspired (non noodle) recipes they have cooked using a fork.
Just imagine if that is how they eat at Asian themed restaurants, trying to finish their meals, which would be like clearing snow on your driveway using a rake.
Looks absolutely fantastic and is authentic but please skip the coriander at the end. Filipinos dont use coriander in their cooking! Just use more spring onions for garnish
Maybe it tastes better that way
adding the coriander gives a vibrant colour to the dish. It’s true that we Filipinos don’t use them, but you can add something new that compliment the dish.
@@stagnesoCilantro: "My, you look lovely today!" Sisig: (blushes) "Oh, you! Stop!"
Is there any danger of contamination from the brain, or is that not really a problem as long as you don't eat the brain tissue?
wow she is actually so perky and perfect
FYI, here in Pampanga, the birthplace of sisig, we consider it blasphemy to put egg on top of sisig.
You will never find a single restaurant in Pampanga that puts an egg in sisig.
Filipino food is one of the oldest forms of fusion cuisine. To restrict it and call variations of its dishes as blasphemous is an insult.
@@DoctorMcHerp she did not mention that putting egg on top of sisig is non traditional. That's what I'm trying to point out. She can cook however she likes it. I'm just saying that here, in the birthplace of sisig, you would never find any restaurant serve sisig with an egg on top.
Anyone else hear "I love foreskin, I turn it into chicharon..." ☠️
First!
I Tag Uncle Roger already😂😂!
Auntie Leah getting the recognition she deserves
Sisig on ChefSteps??? WHAT!!!!!
My favorite sisig.. Yummy.
Go Leah Cohen! Thanks for doing justice to pork sisig. This is, by far, the least westernized version I saw online. (Using the pig face and ears)
A tiny bit doubtful on the use of none Filipino vinegar and calamansi, but all in all, this is freaking AMAZING! I can smell the sisig aroma coming off of my phone screen.
Really good recipe. My dad makes sisig with a fusion of dinakdakan which uses pig's brain as the creamy component and we use a lot of ginger. I'm the one who always grill the jowls and it's refreshing to see it be grilled.
Avoid the teeth at all cost, they’ll dull your knife worse than hitting steel...
So proud of home girl. She knows her stuff.
Sidenote: Pig brain would add a crazy creamy texture to your sisig, an egg substitute doesn't really do it justice. But let's face it, most Filipinos haven't had sisig with pig brains yet.🤷🏽
Di ba dinakdakan na yun? Ganun ginagawa namin pero dinagdagan namin piniritong tenga kaya parang sisig-ish pa rin siya
Spray it with water the meat and charcoal so it wont flare up.
I give pig ears to my dog!
Great video!
😋
it's funny to see someone named Cohen making a pork dish
her mom's filipina, but yeah
Vietnamese food is way better and cleaner than Pino food
Nobody asked