Kabilang sa Top 50 best pork dishes ang sisig ayon sa Taste Atlas! Kaya naman let's raise our flag at tikman ang best sisig in town na matitikman sa Malate, Manila!
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00 Susie, you're so mature.
00:03 He ate up a tray of sisig.
00:05 Really?
00:06 He said he ate up 4 trays.
00:08 He said he ate up 4 trays.
00:10 And here's another must-have this morning, of course, our breakfast.
00:14 We'll eat world-class sisig.
00:17 World-class truly.
00:19 World-class, my dear, because sisig is one of the best pork dishes in the world.
00:26 The food and travel website, the Taste Atlas.
00:30 This morning, we'll go to the best sisig in town, in Malatang Manila, to eat there.
00:38 I'll leave it for you, but they already sent someone here.
00:41 I heard that Anthony Bourdain himself tried this.
00:44 He's a famous food blogger.
00:48 Jensen, what's the secret of their sisig recipe?
00:51 Host, not a famous vlogger.
00:54 Jensen, Ms. Susie and Mateo, you're correct.
00:58 Because sisig is one of the 50 best pork dishes of the online publication of Taste Atlas.
01:06 And you're right, because I heard that the sisig I went to in Malatang Manila
01:11 was visited by an American celebrity chef, author, and documentarist, Sir Anthony Bourdain.
01:18 What's his comment on this?
01:20 That's why the owner of this place, Sir Emil Barrera, will tell us.
01:25 Good morning, Sir Emil.
01:26 Good morning, my dear.
01:28 I heard that Sir Anthony Bourdain visited here.
01:32 What's his comment?
01:34 Yes, you're right.
01:35 This is what he was recommended, Malates best sisig.
01:38 He tried this 8 years or 5 years ago.
01:43 He said that there's nothing that can separate this fatty, spicy, and chewy sisig from his sisig.
01:50 He said that.
01:52 That's why I'm curious.
01:54 How do you prepare this sisig?
01:57 We're here, Ms. Jensen.
01:59 We started by sautéing the pork.
02:03 We already boiled the pork and we'll saute it for almost 1 hour.
02:10 What are the ingredients that you have with you?
02:12 We'll saute it with pork.
02:15 Pork has ears, brain, and different parts.
02:19 Then, we have mayonnaise so that it'll be a bit sweet.
02:23 We'll wait for it to be crunchy.
02:26 Okay.
02:27 After that, it's ready to serve.
02:31 Who's recipe is this, Sir?
02:33 This recipe is originally from my sister's partner and my dad.
02:40 Oh, so it's from your family.
02:42 Through time, it evolved.
02:44 I think it's the perfect balance.
02:46 What's next?
02:48 From there, if it's already crunchy and chewy,
02:52 we'll transfer it to our sizzling plate.
02:56 It's a new sizzling plate.
02:58 How much is this?
03:00 Can we put it in?
03:01 Yes.
03:02 We'll assemble it.
03:04 This sisig is actually only for 200 pesos.
03:09 200 pesos?
03:10 It's worth your pocket.
03:11 Is this with rice?
03:12 Yes.
03:13 Oh, it's not yet.
03:14 But you can have it with rice.
03:17 I think if I eat that, I'll have more rice.
03:20 It'll be wiped out.
03:22 For our viewers who want to eat here,
03:25 what's the opening hours?
03:27 Our opening hours are 4 p.m. until 5 a.m.
03:32 Until 5 a.m.?
03:33 Yes.
03:34 For those who come early, you can have breakfast.
03:37 There it is!
03:38 We'll add eggs and calamansi.
03:42 Calamansi.
03:43 Actually, we have other combinations when eating sisig.
03:46 It's optional.
03:47 You can have calamansi or not.
03:49 Calamansi with standing ovation chili.
03:53 I'll hold it.
03:55 Here it is!
03:56 Thank you so much, sir.
03:58 It's still sizzling.
03:59 It's still sizzling.
04:00 It's really sizzling.
04:01 Our sisig is sizzling.
04:03 We'll put it here.
04:05 Thank you so much, sir Emil.
04:08 Can we taste it?
04:10 There.
04:12 Oh my!
04:13 This is so delicious.
04:14 Okay.
04:17 It's hot.
04:18 I'm getting hot.
04:22 It's like...
04:23 It's delicious even without the calamansi.
04:31 But for sure, it's more delicious with calamansi.
04:34 It's just right in its spiciness.
04:35 Wow!
04:36 That's why Anthony Bordeaux came here.
04:39 Thank you so much, sir Emil.
04:41 And my dear friends, what are we going to eat next?
04:45 So, stay tuned here in your country, Morning Show,
04:48 where you're always the first to...
04:49 First to eat!
04:51 First to eat!
04:53 Hello!
04:55 I'm so hungry.
04:57 I'm so hungry.
04:59 I'm so hungry.
05:01 What?
05:03 What?
05:05 What?
05:06 What?
05:07 What?
05:08 What?
05:09 What?
05:10 What?
05:11 What?
05:12 What?
05:13 What?
05:13 [BLANK_AUDIO]