How A Filipino Chef Makes Traditional Pork Sisig | Passport Kitchen | Epicurious

Sisig is _the_ street food dish of The Philippines. Today on Passport Kitchen, Chef Anton Dayrit demonstrates how to make traditional pork sisig with its famously complex flavors and textures. Director of Photography: Kevin Dynia Editor: Jamie Gordon Talent: Anton Dayrit Director of Culinary Production: Kelly Janke Culinary Researcher and Recipe Editor: Vivian Jao Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Producer/Director: Mel Ibarra Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Erron Francis Audio: Brett Van Deusen Production Assistant: Nicole Gaitan Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Courtney Karwal Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.