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Philippine Embassy Sisig, a Hit in Washington

Sisig is a dish loved by many if not all who have tried it. Chef Abie Sincioco-Mateo of the Philippine Embassy in the US proved this by recently presenting the Kapampangan specialty at the 2018 Embassy Chef Challenge (ECC), which earned first place titles for both People‘s Choice and Judge’s Choice categories.

Chef Abie captured the stomachs of the audience and the judges as she prepared her version of a pork sisig—where she boiled, broiled, then grilled, the chopped up pork, and seasoned the protein with hot chili and calamansi. She paired the bar chow with a cocktail that married two Pinoy beers: San Miguel Pale Pilsen and San Miguel Cerveza Negra.

  • Chef Abie Sincioco-Mateo (right) and Chef Jessie Sincioco (left) at the Philippine Embassy booth.

This isn’t the first time the hot plate was a hot item internationally. Last year, Anthony Bourdain said, “Sisig is perfectly positioned to win the hearts and minds of the world,” and he claimed it might be the next big food trend.

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Jules Vivas

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