Our beloved sisig lands a feature on Washington Post

It seems like America is craving hard for Filipino food this weekend. After Los Angeles Times’ glowing review of Sari Sari Store, the Filpino food joint from the makers of Wildflour, comes Washington Post’s feature on…sisig.

“This Filipino dish (prounounced see-sig) of crisped, chopped pork, onions and peppers – served in a sizzling hot skillet and often topped with an egg – is the opposite of bland,” writes Kara Elder on the WaPo magazine feature.

The article briefly talked about sisig’s history, mentioned a few places in Washington where people can have the dish, and examined what makes it great.

“This Philippine pork dish packs heat – and tartness – into the skillet” named four essential ingredients: the meat (cuts of pork, which strays away from the traditional pig’s face), the seasoning (peppers and onions), acid (vinegar), and toppings (hooray for mentioning the egg!).

We’d say they forgot about the big mayonnaise discussion but perhaps that’s intermediate sisig talk? Read the complete article here. — LA, GMA News