Sisig in the City

Posted by Ian Galliguez in Eat and Drink | 2 comments

Nope, you haven’t seen the last of my sisig entries. Here are some trivia on sisig: Sisig is actually a Filipino dish made of chopped up parts of a pig’s head. Traditionally, we eat it without rice and it’s eaten with beer, making it a great pulutan. Sisig can also be a term used for how a particular dish is cooked. Sisig has learned how to be flexible and more adaptable, using fish like tuna and bangus (for the health conscious) and chicken (for those who detest pork but love sisig) as the main meat ingredient rather than the usual fare.

Sisig in the city can be found on the ground floor of Waltermart North Edsa aka Munoz market. They get points for having fresh ingredients on display ( I like that the chili isn’t dry, like it was chopped up yesterday and used today.) They also chop the ingredients right in front of you so you can be guaranteed that they’re fresh and not processed.

They have three choices of meat for their sisig but their pork sisig has a twist, if you prefer to have it that way. You can have bangus sisig, chicken sisig or pork sisig. If you’re a little bit adventurous, have a pork sisig with egg.

For a take out food stall, their sisig is actually very good. I like the fact that it’s fresh and it’s not dry and it’s also very crunchy. (Lots of chicharon! Yum!) They don’t scrimp on the ingredients – with a very good rice to sisig ratio. I give it four sisig plates out of five.

Sisig in the City is at the ground floor, Waltermart North Edsa branch. Shop opens at 10AM and closes at 8PM.