Anthony Bourdain’s crusade to introduce sisig to the world

enablePagination: false
maxItemsPerPage: 10
maxPaginationLinks: 10

Why does Anthony Bourdain love sisig? In an interview with CNN Philippines’ Pinky Webb, he shares how the dish can contribute to the Philippines’ culinary heritage. Photo by JL JAVIER

Manila (CNN Philippines Life) — “Filipino food is a work in progress,” says Anthony Bourdain, renowned chef, television host, book author, all-around culinary advocate and inspiration to millions of cooks and food lovers around the world. The chef, who visited Manila as one of the speakers for the World Street Food Congress, thinks that one specific dish is crucial in defining Philippine cuisine. And it’s not adobo.

“Hot, sizzling, crispy, sticky, delicious bits of pork with many textures, goes really well with beer,” Bourdain reels off, describing (in so many adjectives) sisig, quintessential pulutan and streetside delicacy that has captured the tastes and curiosities of chefs worldwide, Bourdain among them.

“Sisig is perfectly positioned to win the hearts and minds of the [people of the] world,” he says. “I think it’s the most likely to convince people who had no exposure to Filipino food to maybe look further beyond.”

It’s no secret that Bourdain loves street food, and in the battle of what Filipino dish best defines our cuisine, it may come as no surprise that he would choose sisig. In an interview with Pinky Webb in CNN Philippines’ The Source, Bourdain explains, among others, how street food can contribute to a country’s culinary heritage. Watch the full interview below.