SISIG "Sizzling Spicy Minced Pork"

[jonteves]

its like a puree or ground but still its sisig!!!!

[knittylily]

what other meat can one use if you cannot get the tongue and ears???

[ChefBitoy]

@knittylily Liempo (pork belly).... (",)

[knittylily]

@ChefBitoy ... thanks! :D

[mollymorlock]

galing galing.!! sarap nito sinubukan ko na.!!

[yoshijo1114]

maraming salamat at may panlasang pinoy dito sa youtube. thanx sa pag share step by step ng pagluluto, more power po godbless

[parrotfishko]

wanna try this...mmmm sarap

[groffel123]

That looks fantastic....

[ChefBitoy]

@groffel123 Thank you... (",)

[rjcristina1117]

wow you are the best......i love this recipe, i will surely try this one........monterey sisig lng pinaka masarap n natikman ko ung s SM supermarket then lagyan ko ng onions at pampanga's sisig so far...hindi masarap ung s ibang restaurant.....this one looks delicious...........

[ChefBitoy]

@rjcristina1117 Thanks a lot..... (",)

[pogisiG]

kapampangan sisig still the best!

[ChefBitoy]

@pogisiG Syempre naman, iyon ang original....... (",)

[pogisiG]

@ChefBitoy galing ka pa rin Idol....continue mo lang ang pagluluto....Passion ko rin magluto...salamat sa mga upload...galing mo

[ChefBitoy]

@pogisiG Sarap talaga magluto lalo na kung pang pulutan.... maraming salamat sa pag suporta sa Chefbitoy..... (",)

[mictalib]

I've eaten sisig in a bar in Queens NY one time and i loved it and i have tryed so many other sisig in restaurant and bars from Virginia and California through out the years but i have never tasted the same flavor again until i saw this video and tryed the recipe, it sure bring me back to that bar haha, one thing i did different is add a little chicken liver

Thank for the recipe

[ChefBitoy]

@mictalib You're welcome..... (",)

[ashleyhaneul21]

panalo!

[arlikid]

wow! kulang nalang RedHorse! hahaha!

[Jojeeh]

that looks interesting. but why do you have to cook the dickens out of it? it was first boiled, then grilled, then deep fried, and finally placed on the sizzling platter. the process is time consuming. i do like your method for chopping it.

[ChefBitoy]

@Jojeeh Hi thanks for watching. Yes, cooking sisig is intensive....(",) I boiled the meat to make it tender and get rid of the strong odor. The second process is not grilling, I burned the remaining hair on the skin to make it smooth and nicer on the palate. Deep frying is the final process of cooking and putting the meat mixture on the sizzling plate is just for presentation....(",)

[Jojeeh]

i see, i thought the grilling gave it the savory smoky flavor.  didn't know it was solely for charring the hair. :) i will try your method. thanks again!