01:09.9
We are gonna make Crispy Pork.
01:12.4
So I have here a beautiful Pork Liempo.
01:16.8
So you just buy a pork liempo cut for Lechon Kawali.
01:22.3
So this is my beautiful pork liempo cut for Lechon Kawali, I will just line it on my pot.
01:29.7
And then I put the rest of the ingredients.
01:38.1
With skin on for the aroma.
01:40.9
A lot of salt because you want a lot of flavor.
01:48.9
Laurel or bay leaves.
01:57.1
And then just enough water to cover the pork.
02:05.4
So there, it's already okay.
02:07.6
And then I'm just going to bring this to a simmer.
02:11.1
I will let it soften for around 45 to 60 minutes or until the pork is fork tender.
02:19.1
Just like Lechon Kawali and then we will air-dry it before we fry it.
02:27.9
It's already softened, so you can see it, right?
02:31.8
I removed it from the hot water.
02:35.6
I put it on the tray with cooling rack.
02:38.6
You just air-dry it and after air-drying it, it's better if you air-dry it for half a day
02:45.9
but if you don't have the time, you just put it in front of the electric fan
02:49.6
or you just oven it for a while until it's dry
02:52.6
and then you fry it on hot oil but it's important, okay?
02:57.6
So here, you will see that I cut it into big chunks first
03:03.1
because you want your Sisig to be very crispy.
03:08.1
So you cut it into big chunks, just that big.
03:12.1
Before you fry it, you can see my oil.
03:16.6
When you deep fry it, you want to cook it over low to medium flame.
03:23.3
The reason behind that, it's like you're making Lechon Kawali
03:27.6
but you want it to be crispy on the inside, that's why the flame is a bit low.
03:33.6
So there it is, right? You can see it, right?
03:36.1
Let's remove the crispy part.
03:39.6
It's super fancy, right?
03:44.1
We fry this outside because we are going to smell like Lechon Kawali on the inside.
03:49.1
We want to smell like Sisig.
03:51.6
So the next step, you're gonna chop it.
03:55.1
So I'm just gonna remove the seeds.
04:00.1
Then there it is, right?
04:04.1
You're gonna chop it there.
04:06.1
On the restaurant that I ate, they use two knives, the cleaver.
04:12.1
Then you just chop it like that.
04:15.1
Wait a minute, before that, I'll just heat up my sizzling plate.
04:35.6
There are still seeds.
04:36.6
Wait a minute, let me check it first.
04:38.1
There might be some seeds that I haven't remove yet.
04:40.6
So let's remove all of it.
04:42.1
Then I will add more.
04:46.1
So you just chop it into small chunks.
04:52.1
Don't make it too small because if you chop it too small,
04:57.6
the crunchiness would be gone.
04:59.6
It would become soggy.
05:06.1
So there, I think this is enough.
05:08.6
I'm just checking if there's a bigger one.
05:17.6
And then you just put it on a bowl, just like this.
05:22.1
The skin, I didn't chop it too much.
05:31.1
You put it on your bowl.
05:38.1
I will open this exhaust fan.
05:41.6
And then this one, I'm just going to put some chopped onions.
05:51.1
You just toss it.
05:53.6
Splash of soy sauce, just a bit of soy sauce.
05:58.1
Splash of calamansi juice.
06:00.6
Calamansi juice is given.
06:04.1
A bit of soy sauce, just a bit, just a splash.
06:07.6
And a bit of white sugar.
06:11.6
A bit of white sugar.
06:17.6
If you want it spicy, you put a bit of chili.
06:27.1
Then cooking oil into your sizzling plate.
06:41.1
You spread it like that.
06:45.1
And then you just put this.
06:47.1
Okay, you pour it there.
06:49.6
Let it sizzle for around a minute.
07:17.6
The smell, it's like I want a beer.
07:20.1
Then you just garnish it a bit.
07:22.6
Now, there are a lot of talks.
07:26.6
Should I put egg on the Sisig?
07:29.1
Should I put mayonnaise on the Sisig?
07:31.1
Should I put this?
07:32.6
You know, the answer is with all due respect to our culinarians
07:38.6
and to the original makers of Sisig.
07:41.6
Because for me, where are you happy?
07:44.6
If you want to put mayonnaise on that, you want to put egg.
07:48.6
You put it, I have an egg here.
07:51.1
You want to put red egg, you put it.
07:53.6
What would make you happy?
07:55.6
Anyway, it's your Sisig, you are the one who will eat that.
07:59.1
So this one, for today, I just like it this way.
08:04.6
Just like that, right?
08:05.6
It's like I like you just the way you are.
08:09.1
You put calamansi on it and then let's taste it already.
08:15.1
It's that fancy, right?
08:18.1
I will taste it while it's sizzling.
08:21.1
So there it is, right?
08:22.6
I will taste this already.
08:23.6
Of course, there should be a beer on this.
08:25.6
Well, it's just me, okay?
08:27.6
Drink responsibly.
08:29.6
So there, drink responsibly.
08:33.1
It can also just be Coke.
09:19.6
And it's very important, okay?
09:21.6
That it shouldn't be too fatty.
09:27.1
The pork that you will use shouldn't be too fatty
09:30.6
because what will happen there is it would be too greasy.
09:34.6
What you will see is just oil only, you won't be too greasy.
09:41.6
I'm so proud of myself, it's so delicious.
09:47.6
Do you want to taste it?
09:51.1
It's really delicious.
09:55.1
How delicious are you?
09:58.6
So there, even though I'm getting dizzy.
10:01.6
I will taste another one.
10:03.1
It's so delicious.
10:05.6
You're right here on the sizzling plate.
10:15.1
There's calamansi on this one.
10:19.1
Where's the rice?
10:22.6
So it's just for coating.
10:28.6
I want to kill you.
10:30.6
I will kill you, I will call that red one.
10:38.1
You're still spreading it.
10:40.6
The beer is still spreading.
10:41.6
Is this beer okay?
10:43.6
It's so delicious, right?
10:46.1
But it's so delicious, right?
10:47.6
Because when I test this recipe, it's not that delicious.
10:54.6
But now, it's so delicious.
10:55.6
The first test is salty.
10:59.6
Girl, it's so delicious but it's too fatty.
11:03.6
It's just okay, girl.
11:04.6
I have already told you where you are happy, right?
11:06.6
What do you want on your sizzling plate?
11:08.1
Is there an egg or no egg?
11:10.1
Let's put an egg.
11:14.6
Where are you happy?
11:15.6
Because to be honest, that's the whole purpose of cooking.
11:19.1
That's the whole purpose of my channel.
11:21.6
No matter what they say, this is what I do when I cook.
11:26.6
You shouldn't put that.
11:28.1
I love you all because where are we happy?
11:31.1
This is our kitchen, we are the ones who are gonna eat that.
11:34.1
Blessing from above, all of that.
11:36.6
So you do as you like.
11:41.1
As long as you don't step on anyone, right?
11:43.6
Yes, do what makes you happy.
11:49.1
Life is short, eat that Sisig.
11:51.1
Yes, eat that Sisig.
11:57.6
Then you want to cook the egg a bit.
12:00.6
Yes, then the remaining heat will be the one to cook.
12:04.1
So it's like that.
12:07.1
Perfect for San Miguel Light.
12:13.6
So of course, this is not sponsored but support your Filipino Me.
12:19.6
But I can be the sponsor, I can be the next model of San Miguel Light.
12:23.6
So don't do that.
12:26.1
Those who have calendars.
12:28.1
Don't do it anymore, especially on the calendars nowadays.
12:30.6
On the cellphone that you're looking at.
12:32.6
Why don't you just stop on your illusion.
12:35.1
So this one, this is okay already.
12:36.6
I turn off the fire already and then the residual heat will be the one to cook.
12:45.6
I don't want mayonnaise anymore.
12:47.1
Me actually, I went through that I want mayonnaise, right?
12:52.6
Then now, we don't want it anymore.
12:55.6
The egg is okay already.
12:57.1
It's not creamy anymore.
13:02.1
Me too, I'll taste it.
13:07.1
Crispy, fatty, oily.
13:12.1
It's more delicious if we have egg.
13:17.6
It has another texture.
13:21.6
Layer of texture and creaminess.
13:25.1
My God! It's smoking.
13:29.1
I'll just reduce the chili a bit.
13:32.6
Because I'm sweating all over.
13:38.1
Girl, I might finish this already.
13:41.1
So you invite them to make that Sisig already.
13:43.6
So I'm inviting you to my premiere night.
13:47.6
To cook Sisig already.
13:50.6
What do you call this?
13:52.6
With egg, you put egg.
13:56.1
We're going to see you all soon.
14:01.1
I'm sweating, it's yummy, right?
14:25.1
Thank you for watching!
