00:00 Susie, you're so mature.
00:03 He ate up a tray of sisig.
00:05 Really?
00:06 He said he ate up 4 trays.
00:08 He said he ate up 4 trays.
00:10 And here's another must-have this morning, of course, our breakfast.
00:14 We'll eat world-class sisig.
00:17 World-class truly.
00:19 World-class, my dear, because sisig is one of the best pork dishes in the world.
00:26 The food and travel website, the Taste Atlas.
00:30 This morning, we'll go to the best sisig in town, in Malatang Manila, to eat there.
00:38 I'll leave it for you, but they already sent someone here.
00:41 I heard that Anthony Bourdain himself tried this.
00:44 He's a famous food blogger.
00:48 Jensen, what's the secret of their sisig recipe?
00:51 Host, not a famous vlogger.
00:54 Jensen, Ms. Susie and Mateo, you're correct.
00:58 Because sisig is one of the 50 best pork dishes of the online publication of Taste Atlas.
01:06 And you're right, because I heard that the sisig I went to in Malatang Manila
01:11 was visited by an American celebrity chef, author, and documentarist, Sir Anthony Bourdain.
01:18 What's his comment on this?
01:20 That's why the owner of this place, Sir Emil Barrera, will tell us.
01:25 Good morning, Sir Emil.
01:26 Good morning, my dear.
01:28 I heard that Sir Anthony Bourdain visited here.
01:32 What's his comment?
01:34 Yes, you're right.
01:35 This is what he was recommended, Malates best sisig.
01:38 He tried this 8 years or 5 years ago.
01:43 He said that there's nothing that can separate this fatty, spicy, and chewy sisig from his sisig.
01:50 He said that.
01:52 That's why I'm curious.
01:54 How do you prepare this sisig?
01:57 We're here, Ms. Jensen.
01:59 We started by sautéing the pork.
02:03 We already boiled the pork and we'll saute it for almost 1 hour.
02:10 What are the ingredients that you have with you?
02:12 We'll saute it with pork.
02:15 Pork has ears, brain, and different parts.
02:19 Then, we have mayonnaise so that it'll be a bit sweet.
02:23 We'll wait for it to be crunchy.
02:26 Okay.
02:27 After that, it's ready to serve.
02:31 Who's recipe is this, Sir?
02:33 This recipe is originally from my sister's partner and my dad.
02:40 Oh, so it's from your family.
02:42 Through time, it evolved.
02:44 I think it's the perfect balance.
02:46 What's next?
02:48 From there, if it's already crunchy and chewy,
02:52 we'll transfer it to our sizzling plate.
02:56 It's a new sizzling plate.
02:58 How much is this?
03:00 Can we put it in?
03:01 Yes.
03:02 We'll assemble it.
03:04 This sisig is actually only for 200 pesos.
03:09 200 pesos?
03:10 It's worth your pocket.
03:11 Is this with rice?
03:12 Yes.
03:13 Oh, it's not yet.
03:14 But you can have it with rice.
03:17 I think if I eat that, I'll have more rice.
03:20 It'll be wiped out.
03:22 For our viewers who want to eat here,
03:25 what's the opening hours?
03:27 Our opening hours are 4 p.m. until 5 a.m.
03:32 Until 5 a.m.?
03:33 Yes.
03:34 For those who come early, you can have breakfast.
03:37 There it is!
03:38 We'll add eggs and calamansi.
03:42 Calamansi.
03:43 Actually, we have other combinations when eating sisig.
03:46 It's optional.
03:47 You can have calamansi or not.
03:49 Calamansi with standing ovation chili.
03:53 I'll hold it.
03:55 Here it is!
03:56 Thank you so much, sir.
03:58 It's still sizzling.
03:59 It's still sizzling.
04:00 It's really sizzling.
04:01 Our sisig is sizzling.
04:03 We'll put it here.
04:05 Thank you so much, sir Emil.
04:08 Can we taste it?
04:10 There.
04:12 Oh my!
04:13 This is so delicious.
04:14 Okay.
04:17 It's hot.
04:18 I'm getting hot.
04:22 It's like...
04:23 It's delicious even without the calamansi.
04:31 But for sure, it's more delicious with calamansi.
04:34 It's just right in its spiciness.
04:35 Wow!
04:36 That's why Anthony Bordeaux came here.
04:39 Thank you so much, sir Emil.
04:41 And my dear friends, what are we going to eat next?
04:45 So, stay tuned here in your country, Morning Show,
04:48 where you're always the first to...
04:49 First to eat!
04:51 First to eat!
04:53 Hello!
04:55 I'm so hungry.
04:57 I'm so hungry.
04:59 I'm so hungry.
05:01 What?
05:03 What?
05:05 What?
05:06 What?
05:07 What?
05:08 What?
05:09 What?
05:10 What?
05:11 What?
05:12 What?
05:13 What?
05:13 [BLANK_AUDIO]
Comments