Ingredient appreciation — what makes Sisig special

What sets Sisig apart is the handling of calamansi lime. In lesser versions this is treated as a background note. Here it's central and the deeply umami result shows it. I've started buying it to cook with at home after this experience.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The a Manila restaurant abroad atmosphere was right for this kind of food. I had San Miguel beer as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Sisig is the place to start.