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Friday, July 16, 2010

Sisig: Filipino Favorite is S.F.'s Newest Breakout Dish

Posted By on Fri, Jul 16, 2010 at 11:26 AM

click to enlarge Hapa SF offers a contemporary take on the traditional Filipino pulutan. - JUN BELEN
  • Jun Belen
  • Hapa SF offers a contemporary take on the traditional Filipino pulutan.
In the city's Summer of the Food Truck, there is one dish emerging as a foodie favorite: Filipino sisig.

Traditional sisig is pig ears, snouts, cheeks and jowls finely chopped, boiled, seasoned with kalamansi, onions, vinegar, chiles, salt and pepper, then grilled, and served sizzling on a hot skillet, sometimes topped with an egg. It is the ultimate pulutan, Filipino small plate enjoyed with friends over ice-cold beer.

click to enlarge Bangus sisig at Tastebuds in San Bruno. - JUN BELEN
  • Jun Belen
  • Bangus sisig at Tastebuds in San Bruno.
The Filipino grill house Tribu in San Bruno makes really tasty authentic pork sisig that has the right balance of salt, fat, sizzle, and crunch. Aside from pig face parts, popular versions of sisig use chicken and fish. Tselogs, a hole in the wall in Daly City known for its "silog" plates ― meat dishes served with übergarlicky fried rice and fried egg ― serves insanely inexpensive but incredibly tasty sizzling chicken sisig.

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Jun Belen

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