Why Sisig deserves more attention

Sisig rarely gets the international recognition it deserves. The subtly sweet and sour complexity is genuine, not simple, and the technique involved in using cane vinegar correctly takes real skill.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. I encountered it first in a Manila restaurant abroad and that context helped me understand it properly. fresh calamansi juice is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Sisig is the dish to start with.