AUTHENTIC KAPAMPANGAN SISIG?!
Nominado sa World Culinary Awards 2024 ang Angeles City, Pampanga! Kaya naman ibibida namin sa inyo ang bidang kapampangan dish na sisig! Panoorin ang video.
Nominado sa World Culinary Awards 2024 ang Angeles City, Pampanga! Kaya naman ibibida namin sa inyo ang bidang kapampangan dish na sisig! Panoorin ang video.
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00:00Hello Kapuso! It's time for breakfast!
00:03Our breakfast today is going to be delicious, Mateo!
00:06Delicious!
00:08You're right, Tita Shushan!
00:09She said it's going to be delicious!
00:13Authentic Sisig of Angeles City, Kapuso!
00:17It's going to be delicious!
00:18Mang Tamu!
00:20Mang Tamu!
00:21What's that?
00:23Mang Tamu!
00:24This is prepared by your husband, Obe.
00:28He's your husband and he's the one who made this.
00:30It's really fragrant, Ivan!
00:31When you say authentic Sisig of Mampanga,
00:34what's the difference if you're really from Mampanga?
00:37There's no egg.
00:38What do you mean?
00:39There's no egg.
00:40Why is there no egg?
00:41We don't put it.
00:43It's not included.
00:44And there's no mayonnaise?
00:46I don't want mayonnaise.
00:47What's included is chicken liver.
00:50Who started with egg and mayonnaise?
00:53That's what I don't know.
00:55I want to ask you, Ivan.
00:57If they're going to start putting pineapple in there,
00:59what's going to happen?
01:01Or mango?
01:02It's going to be a revolution.
01:05But anyway, this Sisig,
01:07you know, why ruin a good thing?
01:08Exactly.
01:10This is world-class.
01:12Because Angeles City, Mampanga
01:13is nominated in the World Culinary Awards.
01:15Yes!
01:17There you go!
01:18You're right.
01:19If you can ruin that,
01:20we'll make it bigger in Mampanga.
01:22Congratulations.
01:23There's no doubt,
01:23it's really delicious to cook
01:25kabalen.
01:26Especially if it's Sisig.
01:28Okay.
01:29Translate it for us.
01:30Boss Ivan said,
01:31there's no doubt that it's delicious to cook
01:34kapampangan,
01:35especially Sisig.
01:36In English.
01:37What's the Bisaya in Ma?
01:38In English.
01:39Bisaya.
01:39Bisaya,
01:40there's no doubt,
01:41Sisig is the coldest.
01:43When?
01:44There you go.
01:45When?
01:45In Mampanga.
01:47Okay, let's do it.
01:48But I have to say,
01:49Sisig is also delicious in Cebu.
01:50Oh yeah.
01:51Okay, let's do it in English.
01:53Let's do it in English.
01:54Alright, go.
01:54Yes, indeed.
01:56Let's begin our culinary adventure
01:58with the authentic Agnes Sisig.
02:00All of the lollipop.
02:02You're so rich.
02:03Of course.
02:03Oh my gosh.
02:05Once in a while.
02:05Kaloy,
02:06what's happening?
02:08What's happening?
02:08Are you okay?
02:09Are you up and alive?
02:12Yes, very good.
02:14Hello.
02:15Maya Pa,
02:16come to the studio.
02:17Sir Ivan,
02:18in our Kapampangan,
02:19Sir Ivan and of course,
02:20to Mommy Sue and Mateo G,
02:23enjoy your free time.
02:24I'll have my free time later.
02:27Because my objective for today
02:28is to find out why Sisig is authentic
02:31here in Angel City, Pampanga.
02:33And to find out why,
02:35we have with us
02:36the marketing manager
02:37of this place,
02:38none other than
02:39Mr. Mikael D.
02:41Mr. Mikael.
02:42Good morning.
02:43Maya Pa,
02:44Bakaloy.
02:45Actually,
02:46I'll just share.
02:47Earlier, Sir Mikael taught me
02:48how to pronounce the greeting.
02:51So, Maya Pa,
02:52Bakaloy.
02:53Okay, we achieved it.
02:54Sir Mikael,
02:55please share why Sisig
02:57of Angel City, Pampanga
02:58became authentic.
02:59Yes.
02:59So, fellow Kapalan,
03:01we know that Sisig originated
03:03from Pampanga.
03:03So, the authentic Sisig is
03:07pork head only.
03:09So, mostly,
03:10the head of the pig.
03:12Where the meat comes from.
03:13Yes, that's where the meat comes from.
03:14And we have,
03:16it's just basic actually.
03:18Because the others,
03:19we don't complicate the ingredients.
03:21The recipe.
03:22Yes, the recipe.
03:23So, it's a simple recipe.
03:24Because it just started
03:26from burnt pig head.
03:28So, we'll just add onions
03:30and that's it.
03:31That's why Sisig,
03:32we will put main ingredient
03:34which is vinegar.
03:36That's it.
03:37So, again,
03:38the authentic Sisig
03:39of Angel City, Pampanga
03:40is not complicated.
03:41Well, in general,
03:42Pampanga.
03:43It's not like in Manila.
03:44Because I tasted it,
03:45there's egg,
03:46there's mayonnaise.
03:47There's a lot of ingredients.
03:49This one,
03:50it's simple but delicious.
03:52Okay.
03:53Sir Mikael also mentioned that
03:54the usual part
03:55that we put in Sisig,
03:57the authentic one,
03:58is the part
03:59on the pig's head.
04:00That's where the meat comes from.
04:01Okay, sir.
04:02I'm curious
04:03how this is prepared.
04:04So, please teach us.
04:05Yes.
04:06So, first,
04:07of course,
04:08we get our pig head.
04:09So, that's it.
04:10We already have those
04:11that are ready here.
04:12And then, pork jaws.
04:13This is the jaw of the pig.
04:14So, it's really included.
04:15The face
04:16and then the ears
04:17and then the jaw
04:18of the pig.
04:20We'll put it in the grill, right?
04:21Yes.
04:22We'll grill it.
04:23I'll try to put it.
04:24I'll just put it here.
04:25Yes.
04:26So, it's partially cooked.
04:28It's grilled very lightly.
04:30But we'll make sure
04:32that the meat is cooked well.
04:34After grilling it,
04:35what's the next step
04:36that you do?
04:37Yes.
04:38So, after that,
04:39of course,
04:40we'll make it crispy
04:41and a bit burnt
04:42so that it has an aroma.
04:43The tastiness of the Sisig
04:46and then we're going to chop
04:47our Sisig.
04:48That's why it's already prepared.
04:49Yes.
04:50How many minutes
04:51do you grill it?
04:53Maybe,
04:545 to 10 minutes only
04:55because we just have to
04:57cook it properly
04:58on the inside
04:59and on the skin.
05:00A little burnt.
05:01Okay.
05:02So, this is ready.
05:03Show it to me, Sir Michael,
05:04how you usually chop it.
05:05Then, I'll also try it
05:06so that there's a demo.
05:07So, yeah.
05:08We'll just chop it
05:09because we'll get
05:10a piece here.
05:11Okay.
05:12So, yeah.
05:13This is the pig ears.
05:15It's better
05:16because we'll really chop it.
05:17So, there.
05:18Just do it slowly.
05:19And then,
05:20it should be really thin
05:21so that it's more...
05:22because it's also not okay
05:23if it's whole.
05:24So, there.
05:25But when it's thin,
05:26you don't have to
05:27almost grind it.
05:28Ah, yes, yes.
05:29We can achieve that.
05:30Yeah, yeah, yeah.
05:31So that the texture
05:32is still there
05:33when we eat it.
05:34Alright.
05:35I'll try it.
05:36First, I'll chop
05:37the pig's ears.
05:38And I just found out
05:39that the pig's ears
05:40are in the Sisig, right?
05:41Yes.
05:42Others don't know that.
05:43There.
05:44It's removed.
05:45Okay.
05:46One more.
05:47There you go.
05:48There.
05:49Is that okay?
05:50Is that achieved?
05:51Yes.
05:52And then,
05:53just chop it.
05:54And then,
05:55you're gonna make it
05:56like small squares.
05:57Okay.
05:58Alright.
05:59Usually,
06:00how many kilos
06:01of meat do you eat,
06:02Sir Michael?
06:038 to 12 kilos
06:04per day
06:05for this branch.
06:06And of course,
06:07we have a lot
06:08of other branches
06:09that's why
06:10the meat is different.
06:11Alright.
06:12How much is this
06:13per Sisig order?
06:14It's Php 280,000.
06:15Php 280,000 per Sisig?
06:16Yes.
06:17That's not bad.
06:18And I'll be able to taste
06:19authentic Sisig here
06:20in Angeles City
06:21for Php 280,000.
06:22What can you say,
06:23Sir Michael,
06:24as a nominee
06:25of Angeles City,
06:26Pampanga
06:27for being
06:28World Culinary Awards
06:292024?
06:30Yes.
06:31Of course,
06:32I'm very proud of Kabalin.
06:33Of course,
06:34I'm also proud
06:35of other Kabalins.
06:36Yes.
06:37This is a Filipino pride.
06:38Yes.
06:39Here we go.
06:40Let's go straight to it.
06:42Yes.
06:43We're going to assemble it.
06:44Alright.
06:45Okay.
06:46Go ahead.
06:47So we're going to put...
06:48Go ahead, Sir Michael.
06:49Excuse me.
06:53We're going to put it
06:54in the Sisig.
06:55We're going to get
06:56a little margarine
06:57because it's not okay
06:58to have
06:59too much margarine.
07:02This is our
07:03assembled Sisig.
07:06Okay.
07:12I'm excited to eat it.
07:17It's so simple.
07:18It's just like that.
07:20Grilled pork,
07:22then added onions
07:24and a little bit of pampalasa.
07:25Yes.
07:26Here we go.
07:29We already heated up
07:30in a Sisig plate.
07:31We're going to taste it.
07:32I'll go straight to it, Sir.
07:34Yes.
07:36Here.
07:37I hope we won't get burned.
07:41Mmm.
07:46Simple yet
07:47flavorful
07:48and
07:49it's not surprising that
07:50it's a nominee
07:51of World Culinary Awards 2024.
07:53Thank you so much, Sir Michael,
07:55for teaching me and for...
07:58Let me know
07:59why the Angeles City Pampanga Sisig
08:00became authentic.
08:02Yes.
08:03First of all,
08:04this is where Sisig
08:05really originated.
08:06That's why
08:07this is the authentic one
08:08that we're going to taste.
08:09We don't add.
08:10Mmm.
08:11I love it.
08:12I really need to enjoy this,
08:13Kapuso.
08:14For other food finds,
08:15go to Panbansang Monesto
08:16where you're always first.
08:17First, here.