In a July 31 article by New York Times food columnist Ligaya Mishan, the pork sisig gets the royal treatment.
Mishan had ordered the dish at Lumpia Shack Snackbar, which she described as “a counter-seating-only storefront in the West Village.”
Mishan writes, “In Filipino restaurants, sisig is usually prefaced by the adjective ‘sizzling’ and presented on a snapping-hot skillet. At Lumpia Shack Snackbar, the meat is thrown over rice and crowded around by achara (pickled vegetables) and herbs, among them pink-stained baby radishes and oversize basil leaves poised like butterfly wings. It’s pretty but still rowdy, the bowl ticking with vinegar, sambal, and calamansi.”
Mishan then added, “This is sisig, the greatest pork dish—arguably greatest pork dish—on earth.”
Well, we can’t all eat at the Lumpia Shack Snackbar but there are plenty of places in Metro Manila serving the sisig.
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