LOOK: 'Sisig' gets featured on the Washington Post

Sherry Tadeja
PUBLISHED October 10, 2017 04:26 pm | UPDATED October 10, 2017 04:39 pm
Sisig Paella presented at the 2017 World Street Food Congress/Inside Manila file photo

(Inside Manila) Filipino food is slowly taking over the American cuisine as the country's beloved sisig was recently featured in American daily newspaper Washington Post.


"The Filipino dish (pronounced “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 publication's online magazine feature.





 


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The article talks about sisig's origin, history, and food places that sell the dish around Washington.


Elder also listed four factors that makes sisig a truly delectable Filipino dish: its meat, peppers and onion, acid, and the egg topping.


Even famed celebrity Chef Anthony Bourdain sees sisig as the dish that can hook up the world to Filipino food.

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