Whenever I go to the Philippines, my first meal is always pork sisig. It’s been well over a year (for obvious reasons) and I miss it so much. This recipe looks great. I just wish I could find calamansi in the US, to use instead of lemon.
I'd cooked more meat than the recipe advises, since that lechon kawali, everytime i dice them, some ends up in my mouth, instead of all of them going into the sisig.
As a Filipino, Bay Area resident, I've been trying to visit their food trucks for a while now, but everytime I try they either already sell out advance reservations online or I miss my chance to visit whenever they arrive in the north-east side of the Bay Area. 😭
I think he has the best technique! This is the sisig I want to eat! I love the fact that he didn’t put any unnecessary butter and or mayo I’ve seen in other recipes. I’m drooling 🤤 looking at this sisig lol
Their food truck use to be parked on Powell St on the weekends here in SF. But since covid, I haven’t seen them in over a year. The food taste even better then it looks in this video. SF food trucks are amazingly good. 💯
If you have an air fryer, you can also use that to crisp up your pork belly. Set it up to 390F/200C, and blast it for 10 minutes at a time. It works quite well! I don't use it to make sisig, but it's real good with rice and some Mang Tomas or some toyo-vinegar-minced onion-crushed garlic-grated ginger sauce as dip.
@@jamesbaclig8789 it sounds weird but when I'm like miserably hungover, I go to my favorite taco truck, get 2 barbacoa tacos with fried egg, then go get a pint of pho broth and I'm completely cured lol
Helps it all kind of bind together too and adds a creaminess. Without the whole egg, the pork pieces stay more crumbly. To each their own but I like it all being more cohesive with the rice.
This is REAL sisig. What you see at 9:39 is the real deal. Add rice, grab a Sarsi and you got yourself a good ol' time! Shout out to my fellow Pinoy in the video.
In Brazil we call this kind of pork "torresmo", which is exactly like this! In the Minas Gerais state we eat this fried pork with beans, flour, onions, garlic, bacon, sausage, pepper and egg. We call it "tropeiro" (which was a brazilian type of troop horseman) and its a delicious plate!
@Kellen Ackerman Brazil was actually colonized by the portuguese, but the food cultures are similar! It's beautiful how gastronomy shows this rich cultural exchange around the world
Every shop has their own sisig recipe. My top 3 faves are the one from my university campus, the one a ride away from my house, and the one from the eatery in front of our house. The 2nd one is the closest to his recipe, only theirs have a raw egg on top that you mix in cooking from the hotplate. But the other two have a creamier sauce. They add a variation of a mayonnaise based sauce to their dish. Not too creamy, just enough to balance the spiciness of the chilis and the citrus of the kalamansi. But ultimately, my favorite is the one from my university. I swear, i could eat 4 to 5 servings of that dish. And because it was on campus, it was super cheap for students. Everyone I know have their own favorite sisig spot!
This looks awesome! I married a Kapampangan, and we make Sisig together incorporating her filipino cooking with my barbecue. She parboils and marinades pork belly and pigs ears. Then I put them on the smoker low and slow with hickory wood. Then she fries them and mixes the sisig. We use calamansi instead of lemon juice.
@Leonard Ticsay the textures are kadiri. Can't stand eating it. Dami pang other food for blood and joints out there that doesn't involve food I find repulsive lol.
@@hausofjulian can't see any "reach" in what he said 😂 tf u mean bro they're pure fax and they're indeed part of our culture, if anything yun naman talaga og sisig. What you stated is your preference and nobody is taking that away from you, but facts are facts
@@nambawan2351 the reach was when he said it's part of our cukture + implied that i don't recognize offal as soul food. Lol. It's not as if me not liking pork ears and liver disrespects my ancestors. And i don't really care if what i find gross will become the next big thing, as long as I'm not forced to partake in it.
I grew up in angeles city, the birth place of this dish. This actually looks so good. Some people put egg in it. Please don’t do that if u wanna try this recipe
Ahh shit hometown favorite. Miss daly city lmaoooo I remember the food trucks from off the grid. Good to see you guys got the stand alone restaurant doing good business. Keep going guys.
Adding to the calamasi conversation: I found a calamasi tree at my local plant nursery 😉 Gave it to my mom so she can use it in her recipes. It was labeled Calamondin, but it’s the same.
I believe the term "Lechon Kawali" is used because Lechon is usually roasting meat over coal, but this is deep fried in a kawali (pan) to achieve the same result. Lechon Kawali is basically a simpler and home-cook version of the standard Lechon
If anyone wants easy access and easy to make sisig. Instead of porkbelly get pork chop bacon slice. Satueed it until crispy then follow his procedure of making sisig. They had the same taste and crunchyness.
Holy shit Lechon kawali kicks ass. And the micro-perforations are no joke. Even if you don’t have the specialty poker. I had a giant slab of pork belly, cut it in half. First one I didn’t do the poke, and it was still good. But the second one I did and let me tell you, I saw god. And not just because my arteries are clogged and I’m that much closer to a heart attack. Thank you for the tips and tricks!
When you get home and see your mom at the doorstep: “Oh, you think you cute eating some lechon kawali on a Friday? Well you gonna be eating some la chancla kawali now too.”
Whenever I go to the Philippines, my first meal is always pork sisig. It’s been well over a year (for obvious reasons) and I miss it so much. This recipe looks great. I just wish I could find calamansi in the US, to use instead of lemon.
I think you can. It might be named calamondin though.
@@remoir6273 Thank you! I will look for it next time I am out.
@@irika2502 Thanks you for the suggestion! I just looked and found bottles of the extract online, and I am definitely ordering. Maraming salamat!
@@jjunture You're welcome! Happy cooking! 👍
@@jjunture if you’re willing to pay the price, there are some sellers on Etsy that sell calamansi trees.
"Don't tell my parents!" he said on the internet... 😅 Seriously, that looks absolutely awesome.
i felt the generations of slippers in that sentence from him 😂
I'll tell his Parents
Those Filipinos know what they are doing man
Fr
honestly! filipino food is extremely good
True story
Agreed
@Tom Evers you gonna pick a dish and attempt to justify a wild swing of ignorance, or just run your mouth with moronic generalisms?
I'd cooked more meat than the recipe advises, since that lechon kawali, everytime i dice them, some ends up in my mouth, instead of all of them going into the sisig.
I can relate to that XD
I feel so attacked hahahah
fr smh🤦♀️
Hahaha. This guy
Same 😅
As a Filipino, Bay Area resident, I've been trying to visit their food trucks for a while now, but everytime I try they either already sell out advance reservations online or I miss my chance to visit whenever they arrive in the north-east side of the Bay Area. 😭
Just had it this weekend! So worth it!
I think he has the best technique! This is the sisig I want to eat! I love the fact that he didn’t put any unnecessary butter and or mayo I’ve seen in other recipes. I’m drooling 🤤 looking at this sisig lol
Yes, not sure why people add/mix it with butter/mayo.
Mayonnaise is pretty common in most sisigs. It’s what gives that creamy, slimy texture and if done right it’s actually pretty good on sisig
i agree with mayo, but my friend there is no such thing as unnecessary butter
Thing about Asian food, every country in that area has the most amazing cuisine, and it's all different from each other.
Kawali is the pinoy wok. Its a pinoy wok coz it doesnt have the wooden handle. We just forget to install it.
We reffer to all types of cooking pans kawali. Even those with handles. The bigger ones with handles on two edges will be called kawa or talyasi.
Their food truck use to be parked on Powell St on the weekends here in SF. But since covid, I haven’t seen them in over a year. The food taste even better then it looks in this video. SF food trucks are amazingly good. 💯
If you have an air fryer, you can also use that to crisp up your pork belly. Set it up to 390F/200C, and blast it for 10 minutes at a time. It works quite well! I don't use it to make sisig, but it's real good with rice and some Mang Tomas or some toyo-vinegar-minced onion-crushed garlic-grated ginger sauce as dip.
I'm hungover and this dish looks like i need it right now
Lol, best hangover food.
@@jamesbaclig8789 it sounds weird but when I'm like miserably hungover, I go to my favorite taco truck, get 2 barbacoa tacos with fried egg, then go get a pint of pho broth and I'm completely cured lol
@@TittyKubo yessir! Try switching it up, sisig and posole. Also very effective. And a beer to wash it down.
Phillipino food is gold for hangovers.
this dish is also a good beer food
This recipe looks amazing! Back home though, we tossed the whole egg in there instead of just the yolk. It'll still come out great.
Yup... better not to waste anything.
Helps it all kind of bind together too and adds a creaminess. Without the whole egg, the pork pieces stay more crumbly. To each their own but I like it all being more cohesive with the rice.
This is REAL sisig. What you see at 9:39 is the real deal. Add rice, grab a Sarsi and you got yourself a good ol' time! Shout out to my fellow Pinoy in the video.
Hands down my favorite Filipino dish 🤩😍🤤
:)
In Brazil we call this kind of pork "torresmo", which is exactly like this! In the Minas Gerais state we eat this fried pork with beans, flour, onions, garlic, bacon, sausage, pepper and egg.
We call it "tropeiro" (which was a brazilian type of troop horseman) and its a delicious plate!
@Kellen Ackerman Brazil was actually colonized by the portuguese, but the food cultures are similar!
It's beautiful how gastronomy shows this rich cultural exchange around the world
@@gab33chaves plus Brazil has quite a large Catholic population too, if I'm not mistaken. They'd also probably refrain from eating pork on a Friday. 😂
We all have that giant jesus statue.
@@MobKnowledge you're right! but i think the catholics over here doesn't care about pork on fridays hahaha
In Spain we call them Torreznos LOL
Gonna have to sub out that lemon with calamasi, my man.
same thoughts lol, the sour notes of lemon are too foreign in sisig in my opinion
You can’t find calamani here unless you grow them in your own yard.
@@brozors Equal parts lemon and orange juice makes a passable substitute.
Calamamsi hard to find in the US
@@ramblinman7153 Equal parts lemon and orange juice. Closest way to get that taste.
Bro, am going to bed and now craving for this lechon kawali. I'll make "sumbong" to your parents that you really ate it.
Same here bro 😂
레촌까와리 너~~~무 맛있죠!!! 비간에서 먹은거 잊지 못해요. 레몬 대신 깔라만시 쫙쫙~짜서 먹음 헤븐!!!!!!시식은 진리죠!
We have a small carinderia in our old place which uses lechon kawali style pig cheeks for sisig.
Hands down, best sisig i've ever tasted.
Every shop has their own sisig recipe. My top 3 faves are the one from my university campus, the one a ride away from my house, and the one from the eatery in front of our house. The 2nd one is the closest to his recipe, only theirs have a raw egg on top that you mix in cooking from the hotplate. But the other two have a creamier sauce. They add a variation of a mayonnaise based sauce to their dish. Not too creamy, just enough to balance the spiciness of the chilis and the citrus of the kalamansi.
But ultimately, my favorite is the one from my university. I swear, i could eat 4 to 5 servings of that dish. And because it was on campus, it was super cheap for students. Everyone I know have their own favorite sisig spot!
sisig was invented in Pampanga
This looks awesome! I married a Kapampangan, and we make Sisig together incorporating her filipino cooking with my barbecue. She parboils and marinades pork belly and pigs ears. Then I put them on the smoker low and slow with hickory wood. Then she fries them and mixes the sisig. We use calamansi instead of lemon juice.
There's a vegan somewhere out there that just fell in love
They have a vegan truck as well which is actually pretty good
...or outraged??? 😁
There's a vegetarian version of this that's actually pretty good.
tofu sisig deymmm, even non tofu lovers will eat that
What i may recommend, sub pork to tofu. It will taste the same
Sisig + Beer = ❤️
Sisig and beer are like peanut butter and jelly; coffee and cream.
P.S Sisig just ain't complete without a good 'ol egg. 🍻
@Leonard Ticsay 🤮 can do without ears and liver
@Leonard Ticsay the textures are kadiri. Can't stand eating it. Dami pang other food for blood and joints out there that doesn't involve food I find repulsive lol.
@Leonard Ticsay lol you're reaching. Kadiri sila kasi ayoko lasa nila. Nothing more to it than that.
@@hausofjulian can't see any "reach" in what he said 😂 tf u mean bro they're pure fax and they're indeed part of our culture, if anything yun naman talaga og sisig. What you stated is your preference and nobody is taking that away from you, but facts are facts
@@nambawan2351 the reach was when he said it's part of our cukture + implied that i don't recognize offal as soul food. Lol. It's not as if me not liking pork ears and liver disrespects my ancestors.
And i don't really care if what i find gross will become the next big thing, as long as I'm not forced to partake in it.
did u guys see the final result???? its fantastic!
Watching this at 3 am is not the brightest idea tbh now I'm hungry
Matutulog ka na lang mag alas dose ng midnight napanood mo pa to 🤦🤣
I grew up in angeles city, the birth place of this dish. This actually looks so good. Some people put egg in it. Please don’t do that if u wanna try this recipe
yes ! more filipino cooks and food please ! :)
If I make a sisig like this , I put ginger on it. The taste perfectly awesome with a lil bit mayonnaise to enhance the taste and texture.
Got some brought home from the pop up in Dublin. Smackin!!! Bring it back to the east bay pare!!
*Filipino geng wya*
🤘
Musta mga ka-tropa?
“Geng”
BOBO
Okinnayo
My favourite! Sup pinoys out there! 🙂🙌
Ahh shit hometown favorite. Miss daly city lmaoooo I remember the food trucks from off the grid. Good to see you guys got the stand alone restaurant doing good business. Keep going guys.
They are still at Serramonte!
These videos from Munchies r always so fascinating to watch, can't wait to try this recipe out myself sometime soon!😋😋😋
Much love from the Philippines 🇵🇭
Umay
cringe
Adding to the calamasi conversation: I found a calamasi tree at my local plant nursery 😉 Gave it to my mom so she can use it in her recipes. It was labeled Calamondin, but it’s the same.
Makes sense because here in the Philippines, some dialects call it kalamunding instead of calamansi. I know Bisaya calls it that way.
Aw damn, over a bowl of rice? bruh. Perfect.
Filipino dish I love the most is pork adobo, Never mind dieting.
I believe the term "Lechon Kawali" is used because Lechon is usually roasting meat over coal, but this is deep fried in a kawali (pan) to achieve the same result. Lechon Kawali is basically a simpler and home-cook version of the standard Lechon
Lechon kawali is basically chicharrones.
@@redfullmoon Correct, but I am explaining the terminology from the Filipino side. The origin of the dish is another topic.
If anyone wants easy access and easy to make sisig. Instead of porkbelly get pork chop bacon slice. Satueed it until crispy then follow his procedure of making sisig. They had the same taste and crunchyness.
When he finished it on the hot plate 🤤
Absolutely the best recipe for sisig!
Man, love this! Pinoy pride! No matter how its made, its masarap!
Wow awesome ! I love how this Chef explained everything so clear and I will follow him anytime. Thank you.
Love his simplistic technique! 🙌🍳
Yesss Filipino food getting into that spotlight
This is a different variation from the original, but this one is a good one
Yum. Looks awesome! More Pinoy food please!
When ever I’m in sf I hit your truck up at the off the grid site off of haight and the park. Never knew y’all had a indoor restaurant.
My old man introduced me to this heavenly food and bruh... my brain melted 🔥 🔥 🔥
Cold beer and pork sisig are the perfect duo!
Yaaaaaas Senior Sisig from the Bay!!! So excited u are featured!!!!
I have never wanted to eat anything more. 🌺
Listening to that guy chop that skin made my mouth water. Oh my god. Want.
Grilled sisig over fried sisig all day
Holy shit Lechon kawali kicks ass. And the micro-perforations are no joke. Even if you don’t have the specialty poker. I had a giant slab of pork belly, cut it in half. First one I didn’t do the poke, and it was still good. But the second one I did and let me tell you, I saw god. And not just because my arteries are clogged and I’m that much closer to a heart attack. Thank you for the tips and tricks!
my GUY that looks AMAZING!!!🤤🤤🤤
Sarap...!! (Delicious) letchon kawali..hmm..liempo!!.proud aq sayo kapatid!
Daaaaaammmmmnnnn! I just had my meal...after watching this, I want to eat again! LOL! Great content! :D
i want my sisig crispy, the best way
LOVE the Daly City lid!!! ✨
Laychon Kawallie
Seesig
YUP. PROUD TO BE FILIPINO
A pleasure to watch with a drooling mouth! Yummy-yum-yum…Tues, Aug 9, 2022!!
Sisig. Rice. Cold beer. I’m a happy man.
I love the idea of poking holes in the pork skin before frying, gonna have to try that out
That looks fantastic
When you get home and see your mom at the doorstep:
“Oh, you think you cute eating some lechon kawali on a Friday? Well you gonna be eating some la chancla kawali now too.”
we here for a good time, not a long time.
amen brother
In indonesia we say kuali for kawali
That pork lechon has more snap, crackle, and pop than Rice Krispies treats
.
.
Kellogg's entered the chat
lmfao 🤣
@@lasergabe HAHAHA
the sizzling plate is KEY
Damn..I love sisig.
LITSON KAWALI SISIG+ICED COLD BEER FTW!!!
Oh my god that looks amazing. Great job
I swear I could smell this on the hot plate then I realize I have a empty box of tacos next to me with bits of onion and cilantro left over
Wow, that looks so delicious 🤤
Pork is the best meat inthe world ...maaaaaaannnnnnn.....
Because I’m lazy, i just buy chicharron and season it like he does, throw it on the pan and boom. It’s amazing
I thought Sisig usually has liver or some form of offal too? Either way it looks amazing
I need this in my life
nothing beats the original pork mask sisig
Bigla ako nag crave ng sisig 😥
Those Filipinos are good at cooking man. Not gonna lie. They know there shit 100%
Pork Sisig is the BOMB. That looks GOOD.
Looks amazing! ❤
Munchies coming thru with that quality content 👌😌🙌 #pinoypride
Shoutout Daly City
Mouth watering ughh
Man i was just about to sleep
Mmm-masarap! never had kawali like that, only with onions and kumatis and patis
✨ Lechon kawali sisig supremacy ✨
That looks amazing
Im convinced that philippines is the mexico of asia
they both serve unhealty fatty delicious food always backed up with something sour
The effect of 250 years of galeon trade Manila- Acapulco.
Omg bro, looks awesome gotta try tyhis..aloha from hawaii!
He described sisig perfectly.
Damnn Gil!! Making moves babbyyy!! Proud to know you bro!! Represent the Bayy!
Looks amazing
Favorite Filipino food sisig and sinagang lechon
Kanyaman na ning sisig yo! I'm making that bro.