Ep. 12: Wilmar Cooks Pork Belly Sisig
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Uploaded by wilmarcooks on Mar 11, 2011
I have never made sisig before in my life, so if there's something I'm missing, let me know. This is my first attempt at it, and boy was it hard work!
Our sisig turned out just mildly spicy and mildly sour. If I were to try this again, I'd go for 6 or 7 Serrano chilis per 5 pounds of pork belly. Also, I'd use the juice of 2 lemons, PLUS add some vinegar too to make it more tangy. Otherwise, I was pretty pleased with the outcome. It was remarkably porky!
This is the third episode in a row that I've used pork. I think I have a problem...
Uploader Comments (wilmarcooks)
All Comments (8)
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looks amazing, must try your version soon.
back home in the phils we have a really different way of making sisig. i'll try to ask them their version.
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filipino ceviche
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drooool... that looks so amazing.
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OMG I miss Sisig especially when I was at the Comedy Clubs out in Cubao. So yummy!!!
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@cabin2j sure is.
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Is that a spoon-feed cameo by the historian himself????
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do i boiled on low or high heat? thank u
lawdawgu86 4 months ago
@lawdawgu86 i started the heat at high to get it to a boil, then i dropped the heat to about medium or medium-high to prevent the pot from spilling.
wilmarcooks 4 months ago