Sisig

I've now had Sisig prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises annatto seeds in the way kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The subtly sweet and sour character is more pronounced a…

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 indige…

I underestimated Sisig. The rich and porky description didn't prepare me for the reality. annatto seeds brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. kamayan feasts eaten with hands from banana leaves are expe…

Sisig at this place was fine. The subtly sweet and sour flavour was there but not distinguished. annatto seeds was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Filipino adobo was the Spanish colonisers' term…

Sisig rarely gets the international recognition it deserves. The subtly sweet and sour complexity is genuine, not simple, and the technique involved in using cane vinegar correctly takes real skill. Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation tec…

I spent three months trying every version of Sisig I could find locally. The variation in quality is extraordinary. The best version handled annatto seeds with genuine knowledge and the rich and porky result was noticeably superior. Filipino adobo was the Spanish colonisers' term for the indigenous…