Best of Davao: Sizzling Sisig

“Perfect siya nga pulutan nga sisig. Iyahang sauce wala gyud nauga maski na nabugnaw na.” ~ Choi Dedal, food processor, Wakaba Spicy and Savory Sauce (SunStar Davao)
“Perfect siya nga pulutan nga sisig. Iyahang sauce wala gyud nauga maski na nabugnaw na.” ~ Choi Dedal, food processor, Wakaba Spicy and Savory Sauce (SunStar Davao)

IMAGINE you’re in a bar or in a restaurant with your friends having the time of your lives. Suddenly, you were interrupted by a waiter coming from the kitchen passing by your table with a sizzling plate in hand -- filling the entire room with smoke smelling of pork sisig, onion, and spices.

Most often than not, you and your friends think of ordering sisig for your table, too. It is that irresistible.

Sisig is originally a Pampagueño dish made of minced pork mascara cooked with spices and chili usually served on a hot plate. The image of a good sisig is usually of bubbling hot with raw egg cracked on top. The sisig is hot enough that it can cook the raw egg as you mix it with fork and kalamansi juice.

Over the years when the Pampagueño dish became more and more popular, it also traveled to far places like Davao City. Here in Davao, it is a staple pulutan or a beer pair. Over the years as well, there had been a number of sisig innovations. Some put chicharon toppings for added crunch, others squirt up some mayonnaise for additional flavor, while others explore tuna sisig and chicken sisig, among others.

Here in Davao City where night life is alive despite liquor ban and disciplined drinkers, we decided to look for the Best Sizzling Pork Sisig in town.

Our friends Mikee Teh Selga, Southeast Asian Games 2015 Wakeboarding Bronze Medalist; Choi Dedal, food processor, Wakaba Spicy and Savory Sauce; and the Barato Blog couple Kyle Jurg Millan and Amblin Mendola helped us in this adventure.

We went out of the studio and went from restaurant to restaurant to try for ourselves the different sizzling sisig offered in the city.

They were particularly happy of the crunch, of the “sunog-sunog” effect on the side of the sisig, and the perfect flavor that best complements with beer.

In the end, after careful scrutiny considering how their palate were pleased and how the crunch and the flavor complemented so well, our judges came up with a verdict.

Against two other top sisig in Davao City, Sisig Factory was hailed the best of the best!

The judges were satisfied of their serving and the juiciness and the crunchiness of the sisig. The crunchiness that comes from the chicharon and the quality pork mascara ingredients. The spiciness of their sisig was also just right that it envelops the entire flavor of the dish.

Head on now to Sizzling Sisig at Ponce St., Davao City for a sizzling treat.

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