Sizzling Pork. Citrus. Chiles. This Is Sisig, a Traditional Filipino Bar Snack | Cook's Country

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.
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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.americaste....
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[@tyger1147]

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.

[@phoenixdown1947]

don't forget the beer !

[@GerleneBarra-np6vu]

Thank you. My life is impossible without sisig!

[@tuting1965]

Just always monitor your BP 😆

[@j.o.7424]

Try the cousins of sisig. dinakdakan and bopis.

[@eduardochavacano]

​@@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.

[@meeeptheconqueror6759]

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.

[@rdendelacruz4332]

Thats TOFU SISIG.......delicious dish too

[@KatrielAgrimano]

I tried tofu sisig!delicious and light!

[@ynnos5555]

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.

[@vkmanunubos2577]

Also good with mushrooms and white fish ❤❤❤

[@eduardochavacano]

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.

[@lemaitrethemonk]

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!

[@LarkBayang]

Wag lang lagyan ng mayonaise

[@guiltycross]

@@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)

[@CoinSlotKitty]

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.

[@jessicaal415]

Kadok’s

[@CoinSlotKitty]

@@jessicaal415 yup thats the one

[@pastense]

It’s still there in DC! Haven’t been in awhile tho, hope it’s still the same

[@AuntieMonicaFromTheBay]

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!

[@CoinSlotKitty]

@@AuntieMonicaFromTheBay 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.

[@jimsy2008]

I think Julia is so generous on her comments, she seems so authentic and sincere eating this version of sisig.

[@mhail7874]

I love how it’s generally served on a hot plate. It’s giving the dish a bit of a rustic aesthetic.

[@colinweir3203]

I just moved to the Philippines from Australia, never going back. Filipinos are the most awesome people on the earth, they are extremely tough, very kind, and caring and are spme of the best knife fighters in the world. And they are very loyal.

[@paoloalfante3801]

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.

[@BennLuvsYou24]

Pinoys have their fellow Pinoys to thank. Cooking Filipino food for homesick Filipinos abroad created this opportunity.

[@LizaGalvez-rx4to]

You forgot to thank Andrew Zimmerman

[@wishfulanthony]

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!

[@ferdiremo]

That's the beauty about Filipino food, there is variance of every type of dish in every province and home

[@dodonggoldblum2085]

it has everything. it's tangy, it's spicy, it's a texture bomb.

[@opwave79]

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.

[@JB-xm8qi]

Yes I agree… along lucing… their floor of the restaurant though is so oily. But doesn’t matter… I’d go there again. Hahaha

[@ericputian975]

Then the invenntor was killed...

[@Sayoteugly]

Aling Lucing’s sisig, the best! 😋😋

[@BennLuvsYou24]

@@ericputian975 by cholesterol?

[@ericputian975]

@@BennLuvsYou24 thru gun shot

[@Arzeddirgnirama]

I wanna cry, they soaked up that day old rice in with the water. The drier the better. 😢

[@antonioguamil3275]

Their murican Filies, what do they know.... Using mayonaise instead of pig's brain, no pig's ears, cheeks, and innards... Murican filie sisig..

[@eck2x]

Fuyaaahhh! Uncle Roger disapproves!

[@DarkAngelBright]

😅😅😅 thet even washed it lol

[@avariceseven9443]

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.

[@wynncruz1467]

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.

[@leonidoamante1773]

WOW! Filipino food getting known worldwide... I like this dish specially with beers 😍😍😍

[@davidpeterson8821]

Love Filipino food! Always enjoyed the breakfast and the bar food when I live there! 😎

[@ramonaa8962]

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.

[@FugieMax]

Thank you for showcasing the Filipino dish Sisig!!!

[@edmundcasey7765]

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

[@mariavictorialucasanm]

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.

[@ziii6484]

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!

[@ziii6484]

now im craving for some sisig! its too early to be watching this lol

[@jermainerodgers]

Wala talaga mayo ang original sisig

[@eatsmylifeYT]

It should not have been marinated. They made it into adobo,

[@queenmarynovelwriter5397]

I live in Ermita, NCR, I just had this for dinner last night and have leftovers for breakfast.

[@anawimfamadico6211]

As a sisig connoisseur (lol), I must say that was an excellent take on sisig.

[@guiltycross]

Agree! It looks yummy!

[@ghostlightning]

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!

[@elmernagui744]

sisig has no pork brain.. that would be dinakdakan.. ano ba yan..

[@tangofoxtrot40]

Filipino myself and I prefer that non-pig face version.

[@Sayoteugly]

Yep, exactly how we cook sisig at home, sisig ala-Aling Lucing’s! So yummy!

[@tangofoxtrot40]

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

[@ghostlightning]

@@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.

[@christopherjaytapnio8557]

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.

[@cristiano7ronaldoTHEGOAT]

Hindi yan magugustuhan ng mga foreigner. Real talk lang. Kahit nga ibang pinoy hindi gusto yan.

[@BennLuvsYou24]

they are not underrated. They are just not that good.

[@HudaefCares]

​@@cristiano7ronaldoTHEGOATPinakbet and Pinangat? Tjose are delicious. Admittedly tho I'm not familiar with the other two dishes.

[@audraelynnegrimmelhaussen8808]

Inabraw is the best during cold days especially when you want to eat healthy and add more veggies to your diet

[@JohnAranita]

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.

[@BennLuvsYou24]

What's a small guy? Edit: OMG a kid! rofl.

[@icerag]

Adding grilled pork ears, jowl and snout plus chicken liver would elevate this dish to greater textural and flavor heights.

[@arinrayscumdump]

and the liver paste made of boiled chicken liver, calamansi juice and black pepper powder. That's the better binder instead of the Mayonnaise

[@eatsmylifeYT]

The original pork sisig recipe used the.pig's snout, jowls, and ears.

[@roncarreon1]

It can also alienate some audiences. What these two made is a great introduction

[@eatsmylifeYT]

@@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.

[@eatsmylifeYT]

@@roncarreon1 Why and how would it "alienate some audiences"?

[@sdnyslng]

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).

[@pattrickmerete]

tidtad is dinuguan

[@Arzeddirgnirama]

Tadtad should be the right term

[@muddapeople]

Yeah we also know that from google, but that’s the sisig that was famous in the Philippines

[@VirginiaSadia]

😮​@@pattrickmerete

[@phoebelyngonzales3899]

Tadtad

[@angelbulldog4934]

Hand over the lumpia and nobody has to get hurt. 😅

[@angelbulldog4934]

@sandrah7512 Thanks for the info. I understand about comments. Happens to me all the time because I'm a truth-telling problem child. 😊

[@d3rdjoeqvdo6]

That was a great big serving presentation of sisig. Anthony Bordain’s fav. Love it!

[@LAchamps]

Yay, thank you for sharing! Philippines #1 🎉

[@chanmaran5107]

This a really good and hearty interpretation. Kudos to you!

[@natv4968]

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

[@benedictosaguid9421]

MABUHAY ANG LUTONG FILIPINO 💯.

[@joemariechua6345]

WOWW!!! I really love it!! Pork sisig! Very delicious!! matching with garlic egg fried rice!! Yummy!! 😊 PERFECT!!

[@dashingkangaroo6372]

Happy to see sisig getting some recognition. This is one of the most amazing dishes to come out of the Philippines.

[@isagoldfield7393]

Wow, that looks amazingly delicious!! My husband watched this episode with me & he’s inspired to try this recipe. I CANNOT WAIT🧡💜♥️🩵🤍

[@BennLuvsYou24]

give us an update once you've tried it. It doesn't hurt to check other people's recipe as well.

[@HomecookCravingsniOmmalicious]

WOw so proud to be a Filipino, thank u for featuring our all time favourite sizzling sisig ❤❤❤❤❤❤

[@bons244]

0:32 please do not underestimate the indigenous cooking. It's okay if you are a bit lost being far away from home, but don't claim the entire country's food is nothing but a mix of foreign cuisines. And about this Sisig dish you made - looks nice, but It's missing some essential things that makes the dish unique - the different textures from pig ears, snout, face, and creaminess of liver.

[@NurseArielPhysiotherapists]

Wow.. miss the sisig❤️🇺🇲🇵🇭

[@hansmoran1582]

OMG! You forgot the Beer for Julia! But you got to try sisig with pork cheeks, and brain.

[@JhunM69]

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.

[@alvinaniel5359]

This man...cooks sisig in easy way..good job and great cooking technique ❤️

[@kristinechan3444]

Uncle Roger might get angry if he sees the leftover rice being washed. HAIYAAAH!!!!🤣😂

[@sprikitik9719]

Exactly hahahahahahah

[@InstrumenttechSubicBay]

Don’t forget the MSG. HAIYAH!😂

[@thergchannel]

Spread the Sisig Nation!

[@richeljerman5469]

planning to make sisig this weekend 😊, that's make me hungry 😊

[@bongcalugas3544]

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,,,

[@shafiqjan1474]

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... ❤

[@EliseAndrada]

This is a very good take on Sisig, well done😊

[@davidhughley6337]

Oh no you make my mouth watering in the middle of the night I love sisig I will make sisig tomorrow its so good

[@antoniorivera905]

Thanks for showing to the world how sisig is being cooked!

[@JeffReal24]

As a Filipino, specifically Kapampangan, I am so proud that our cuisine is appreciated by foreigners. 😊 though traditionally we kapampangans dont add eggs but its nice to see variations of it hehe.

[@expressionsunlimited6045]

this makes me so hungry... i missed eating sisig so much.

[@SeaOfLuv]

Wow! That looks delicious!

[@archiox0628]

I really love that the joke on a "Pork Salad" stuck lol

[@patriciamontojo28]

OMG ❤❤❤ that is so mouthwatering. Thanks for the Recipe ❤❤❤

[@fredtrinidad683]

awesome dish

[@barbielovechannel]

My favorite food..delicious sisig yum yum

[@pastense]

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

[@aidawilson971]

Yumm Sisig brings me back good memories back home growing up in thr Philippines. Thank you for showing this recipe. ❤🇵🇭

[@johnroces9006]

crispy sisig my favorite version❤

[@belmontadventures]

Lami kaayo! Love me some pork sisig.....

[@fourthgirl]

Whoo-hoo! My home Oakland!

[@darcyjane8031]

im in nearby Alameda. Gotta go find those guys.

[@yanadventures]

Thank you ATK for featuring our Filipino Dish 🥰🥰🥰🥰🥰👍🏻👍🏻👍🏻👍🏻🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭💯💯💯💯💯💯❤️❤️❤️❤️❤️❤️

[@tengotnco5942]

Mabuhay Guys, you own your Filipino cuisine story🇵🇭

[@KimiHayashi]

Omg filipino approve!

[@txjchacha1163]

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.

[@jessicaal415]

You can get pork cheeks and pork ears in the states. Just depends where but def here in CA.

[@merrickcotiak5]

Do they have pig brains? That mayo is a substitute.

[@FeTesoro-u9f]

Thanks for blogging Filipino food so proud 👍♥️

[@MtbRN2MD]

Man sisig is my favorite dish! I have experimented on different styles. This looks superb and im gonna try it

[@aimeem2160]

Good with cold San Mig!

[@Aurora-zy6lq]

Love this, sisig looks yummy😂

[@samorakodachi08]

Wow looks delicious!

[@joycei5926]

This dish was Antony Bourdains favorite. He even went to the province where it all started. Sisig has many versions. You can also use fish instead of pork. Or chicken. But pork is the most flavorful in my opinion.

[@neostar63]

Sisig is one of the best foods in the world. Period.

[@randomradzz]

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"

[@themostselfishman]

Have you checked out Ox and Tiger (Though that is Filipino and Japanese)? Love Filipino food.

[@Friedbrain11]

Oh that looks so good!!!

[@jasonmarc0919]

Sisig becoming an international food!

[@rommelapelacio7785]

subrang sarap ng sisig 🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭💖💖💖💖

[@tonielysebautista4636]

Thanks for making Pork Sisig!

[@polmartintambien2925]

Sisig with beer will always be a top tier.

[@aforadorable6006]

Delicious!

[@AaronArandaWorld]

FILIPINO FOOD FORWARD!!! 🇵🇭

[@arnoldtaroy7425]

Now im hungry! Again!

[@erjohnobando8867]

Saw my sister tried that rice washing thingy compared to moms typical saturday morning fried rice it cant hold out on its own. Fried rice thats dehydrated is best paired with your strong black coffee. It enhances that texture of semi crispy day old rice and i just usually ask mom to add random meat and veggies for toppings, Usually those crispy american bacons or sometimes leftover meat from yesterdays dinner. That sisig of his looks FANTASTIC my younger self who could not chew actual crispy pork ears would enjoy that. He even added CHICHARON. Freaking awesome

[@osmundosabadoiii6468]

My favorite pulutan

[@AuntieMonicaFromTheBay]

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!

[@lougarcia3834]

Sisig is so delicious😍😍😍😍😍

[@richardcuaycong989]

Thank you for cooking sisig

[@controllerplayer1720]

chopped roast pork + calamansi juice + chopped onion + chopped chili + chocnut then mixed it well.. and done.. perfect on drinking beer..

[@BongiePilapilMacas]

Wow your version of sisig is awesome❤

[@aldrinmanguan1677]

We cook it on Christmas Eve or an ordinary day 😊😊😊

[@OgoDelaCruz-wh8ye]

Its yummy 😋

[@royempleo]

Oh yeah, they made their pan their fan! Filipinos indeed... hehehe luv ya, guyz

[@bassboosted9708]

Yum. Sisig.

[@allanmartinez6470]

Sisig is ❤

[@kareneakers9540]

Looks so delicious!

[@egerajhonnamaet.2228]

I just had sisig for breakfast earlier. The vid just makes me hungry again 😅

[@MaeR287]

I love sisig❤❤❤❤

[@squareegg3249]

Sisig in ATK! Wow!

[@FrayMiigwetch13_4]

4:58 sugar cane vinegar, there must be the one that usually common to use is Coconut vinegar....thats the most common, mostly because we're one of the Coconut producer....but sugarcane tbh, i never heard of it. I been to countryside and some countries but never heard of it, my bad tho.