Street food Sisig — the authentic version

The best Sisig I've ever had came from a street stall, not a restaurant. The tangy and savoury from vinegar intensity was completely different — more direct and uncompromised. patis fish sauce was used without hesitation, the way it should be.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The a beach seafood restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. fresh calamansi juice was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.