If you’ve never heard of Sisig, you’re in for a treat.
First stop in Manila — Vernonique and I headed straight for the basement food court at SM City Manila.
It was the start of a new Smartdory travel adventure, where every dish tells its own story.
I wandered around, checking every stall twice. My plan was simple: find the most popular one.
Turns out, it was the Sisig stall — with a queue at least twenty people deep.
That kind of line always says one thing: something good is cooking.
It’s one of those dishes that sneaks up on you — sizzling, smoky, and unapologetically porky.
Served on a hot plate, this Filipino classic crackles as it lands on your table.
Garlic, chili, and that irresistible crunch tease your senses before you even take a bite.
Anthony Bourdain once said this dish could “win the hearts and minds of the world.”
I believe him.
I’d been curious about it since watching that episode years ago — the sound of that sizzling plate stayed with me long after.
When my plate finally arrived — bubbling, glistening, and dangerously hot — I understood why Bourdain couldn’t stop talking about it.
I’m always that traveler who peeks into food stalls, asks what’s cooking, and says yes to whatever’s sizzling on the grill.
That’s how I found Sisig — the kind of dish that makes you pause, smile, and think, “So this is what the Philippines tastes like.”
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What Exactly Is Sisig?
This traditional Filipino dish dates back to the 17th century.
It began as a clever way to use every good part of the pig.
That includes the pork face!
The cheeks, snout, and ears — known locally as maskara.
Even the liver joins in for that rich, smoky flavor.
The meat is first simmered, and grilled.
Then its finely chopped before being tossed on a sizzling plate.
Topped with onions, chili, and calamansi it is quite a sight to behold.
(If you’re in Malaysia, lime works just as well.)
Some versions come with an egg or a spoon of mayo mixed in right on the hot plate.
The result?
Bold, spicy, tangy, and crunchy — all at once.
Sound intense? It is — but in the best way possible.
⚠️ Note: Sisig is made from pork and is not halal, so Muslim readers might prefer to skip tasting it — but it’s still a fascinating dish to know about in Filipino food culture.
Filipino Soul Food
Filipino food is full of heart — and contrast.
Some say it’s too sour or too strong, but that’s exactly what gives it character.
It’s all about balance.
The tang, the salt, the heat — the way fat and crunch dance together — make every dish unforgettable.
Before I discovered Sisig, I was already hooked on Lechon.
Filipino roast pork, lechon at its best.
Golden, blistered skin that shatters with each bite.
I still remember eating Lechon Liempo at a food court in Pasay City.
The crackling was pure perfection.
The meat underneath was tender and juicy, carrying that deep garlic aroma you can smell before the plate even lands.
If you’re from Malaysia, you’ll get the appeal.
Imagine your favourite siew yuk.
This time only crispier roasted pork belly — but louder, spicier.
And served on a sizzling plate that hisses when you squeeze calamansi over it.
Lechon vs. Sisig
The Pork showdown as both dishes are Filipino legends.
Lechon is grand — a whole pig roasted to perfection.
Lechon Liempo —Filipino roast pork belly.
The vinegar dip that comes with Lechon makes the whole experience feel complete — tangy, sharp, and just right.
The BBQ sauce was good too, sweet and smoky in its own way.
But I had a feeling the Bagoong sauce, made from fermented tiny shrimp or krill, would take the dish up several notches.
Bagoong Sauce is made from fermented minute shrimp or krill.
Sisig is humbler, made from the leftover parts, but it packs a bigger punch.
Where Lechon is about ceremony, Sisig is about experience.
You eat it hot, fast, and loud.
The best moment is that first mouthful — crispy pork, tangy juice, a hit of chili.
And honestly? It’s addictive.
Where to Eat the Best Sisig in the Philippines
My Filipino friends, Liza and Myrna, decided to rescue me from my food court wandering.
“Dory, come to Quezon City,” Liza said.
“We’ll take you for the real thing.”
That’s how I ended up at Giligan’s Restaurant — a name I’ll never forget.
Before the food even arrived, the smoky pork aroma drifted through the air.
When the sizzling plate landed, I nearly burned my fingers trying to grab the calamansi. Liza laughed and took over.
She squeezed it for me — and the juice hissed as it hit the hot metal. That zesty burst made the whole dish come alive.
Then came the first bite.
Salty. Crunchy. Fatty. Citrus-bright.
Pure chaos — in the best possible way.
Gilligan’s Sizzling Pork Sisig. Image: Giligan’s Restaurant
Sizzling Pork Sisig at Giligan’s Restaurant.
The Many Faces of Sisig
Filipinos have a gift for turning one dish into many.
Here are three famous versions you might come across:
Kapampangan Sisig (The Classic)
The original from Pampanga keeps it simple — grilled pork cheeks, chicken liver, onions, calamansi, and red chili.
No egg. No mayo. Just pure, clean flavor.
Traditional Sisig Kapampangan
Dinakdakan Sisig (The Smoky Rebel)
An Ilocano twist made with grilled pork face, ears, and tongue.
It’s tossed in calamansi or vinegar dressing with ginger and chili.
Traditionally, mashed pig brain adds creaminess, though some use mayo instead.
Smoky, tangy, and a little wild.
Dinakdakan Sisig. Credit: kawalingpinoy
Kandingga Sisig (The Spicy Bicolano Star)
Made from pork offal cooked in vinegar and coconut milk, spiked with chilies.
For heat lovers, this one’s fiery, creamy, and unforgettable.
Different regions, same rule — it has to sizzle.
Bicolandia’s Kandingga Sisig. Credit: tasteatla
How to Eat Sisig (Without Burning Your Fingers)
Let it sizzle a few seconds.
Then stir to mix the crispy bits and egg (if there’s one).
Squeeze calamansi or lime on top, maybe add chili sauce, and eat it with rice — or a cold San Miguel beer.
Some places serve Sisig tacos, where smoky pork is wrapped in soft tortillas.
One bite and you’ll get why people can’t stop talking about it.
In the Philippines, you’ll find Sisig everywhere from food courts to roadside stalls that serve unforgettable flavors.
Why Sisig Deserves Its Spotlight
Sisig isn’t just another pork dish.
It’s a story of resourcefulness, flavor, and pride.
It proves great food doesn’t need fancy cuts.
Just made with love, patience, and a sizzling hot plate.
After tasting it, I completely agree with what Bourdain said, it could “win the hearts and minds of the world.”
If you love crispy siew yuk or sambal-spiked pork belly, you’ll fall in love with Sisig.
It’s the kind of meal that makes you forget your phone, your plans — and just live in the moment.
Have you tried Sisig yet?
If not, it’s time.
Start with Giligan’s Restaurant — or better yet, plan a food trip to the Philippines and taste the original.
Because once you hear that sizzle, there’s no going back.
Disclosure: My Filipino friends, Liza and Myrna, kindly hosted me for dinner at Giligan’s. All opinions and sizzle-filled excitement are entirely my own.
Source: Sisig, the Filipino Dish Anthony Bourdain Says Will Win Your Heart
