This Filipino Dish Is The Next Big Thing In International Cuisine

Here's how to tweak it to suit your tastebuds.

Posted on

26 June 2017

Filipino cuisine is under major limelight these days. And tbh, it was high time the culinary world looked somewhere else (other than Europe) for some inspiration.

But all thanks to celebrity chef and TV host Anthony Bourdain, there is one particular dish — Sisig — that has garnered a lot of love and attention. In Anthony's own words to CNN, “Sisig is perfectly positioned to win the hearts and minds of the world,”

He went on to say, “I think it’s the most likely to convince people abroad who have had no exposure to Filipino food to maybe look further and investigate further beyond sisig. I think that’s the one that’s gonna hook them.”

But, what exactly is sisig?

"It's hot, sizzling, crispy, sticky, bits of pork with many textures," Bourdain continued. "It's exactly what you need after a few beers and that's a perfect food."

To make sisig, you dice up different parts of pork, boil, grill and fry them in various spices and serve it sizzling hot, with raw eggs on top. It’s traditionally served with a side of garlic rice and is a bar snack you eat while you’re drinking.

It also helps that it's super affordable and available at every nook and corner in the Philipines.

Although the most authentic form of sisig is made with pork, it doesn’t mean it can’t be altered a bit to suit everyone’s platter. Just because you can't eat pork (or don't like it) doesn't mean you can't taste the next big dish in mainstream cooking.