seasig is the street food dish in the Philippines traditional seasig is made out of chopped pork with calamansi juice chilies onion a little bit of garlic and soy it hits all notes in the Filipino palette like crispy sour Porky soft creamy my name is Anton Garrett my family's from Pampanga Philippines and this is how we make pork seating [Music] originated in Pampanga which is the culinary capital of the Philippines traditional seasick from Pampanga is made with pork belly and pork mask mascara as we call it so I'm going to start by cutting up this big
mask here to make the cooking time quicker so using a picket mask adds a lot of texture into seasick it's definitely as if it's beautiful succulent fatty texture that you cannot get from any other protein and now we're going to blow tortoise and then remove any hairs that are still evident so here we've cut the pork belly into your desired size and then we're going to braise it separately with the same aromatics but into two different pots so here are aromatics these aromatics for both the pork face and pork belly we have bay leaves here
black peppercorns two Spanish onions and half a bubble garlic and then we cover with water turn the heat on into medium low and then recover with a lid so this will cook for approximately one hour and a half and now here on this side we have our pork belly same aromatics and then water turn the flame on again a medium low this one will cook a lot faster so we're simmering for about one hour and in the meantime we're gonna get all our vegetables and aromatics ready for the season mixture our first ingredient here is
calamansi which for me is one of the most important ingredients of the recipe of seasig it has a lime and tangerine flavor which is really Irreplaceable so in the Philippines we use a calamazi a lot as a juice for breakfast in the morning or even to mix with a little gin you know I can use one right now we're gonna probably use three tablespoons of Colombian seed we're gonna dice the garlic you can never have too much garlic and seasig it's much easier to crush garlic with the flavor I'm going to mince this garlic we're
going to small dice this onion so the onions eventually would add like a little bit of crisp and sweetness later on to our seasick dish so we have all aromatics done here and ready to go let's set this aside let's get back to the pork [Music] we're going to be checking up on the big mascara so now we're at Center we're gonna remove it and we'll set this aside and cool it down in the refrigerator so our polar mass is cooled off we all have different porches here so we're going to cut it into similar
thinness so we can Grill it all evenly and dice it up all together you could actually use a whole pig face because all of the different parts of the pig face have different textures and it just adds more to the dish makes the dish much better your grill is smoking smoking hot we're going to get this on right now skin side down first okay so if you put the fat side down right now it's going to smoke up this room the reason why we're grilling this is because it's much easier to work with after Gooding
and number two it imparts this really Smoky flavor to the seasig this is exactly how my family used to make it in the Philippines this step in the seasoning process is very very important you need to dry out the pork face just because of the gelatinous texture from the cartilage that's the whole point of doing this because you don't want to end up with a really gummy wet and gross like CC so we're starting to get there so we're achieving Char so I'm gonna flip these guys over my favorite piece is the cheek and also
the snout because they're much fattier they have like a really really good texture and flavor in my opinion so the pigment is all done now we're gonna cool this off for about an hour or just until it's cold and then we'll move on to the pork belly pig faces cool down now let's dice it I'm gonna start up with my favorite part the cheek oh my God so good hear that crunch I already know it's gonna be good it's a pretty laborious job to make seasig but I would tell you that all this labor that
we're doing right now is definitely gonna be worth it now let's move on to the pork belly our pork belly is done I'm gonna take them out set them in a shisha here with the rack we're gonna season it with salt a good amount of salt so when we pop it in the oven it's gonna dry out the skin and make it crispy we're gonna pop this into a 350 degree oven for 1 hour and 20 Miss until the pork is dry the pork belly is out of the oven and cooled off we're going to
cut off a little piece here because we're going to make this into a little chicharrones the top on top of our seasick litter now we're going to deep fry you need to make sure it's packed down dry before you drop it in here because it may explode so just be very very careful lay it in there gently and so right we're gonna deep fry this for about 10 minutes while this is happening we're going to cut our leftover pork belly into small pieces for our chicharron later on set this aside so you can see how
beautiful it's getting right now so we're getting there almost 10 minutes are up that's all ready drop that in everything that goes out of the fryer rule of thumb season with salt now we're gonna deep fry our chicharron sisig basically has like multiple preparations of pork there is grilled pig face deep fried pork belly pork cracklings and then you put it all together basically it's like the ultimate pork dish for me all different textures and flavors put together our Chester rounds ready so now we're going to add some salt to it our pork belly is
now cooled off we're gonna take this pork belly chop it up Morimoto Style this so you see you see that crunch that's what you want yeah this is what I mean when I mean more remote Style extra Mario you should do this an Iron Chef we'll need to chop up Lex proteins this is exactly how they do it in Pampanga in the Philippines when they make classic they do it with two Cleavers our pork belly is almonds let's move on before we cook the fried rice we're going to season our Wok put a little bit
of salt in so when you season the wok it cleans the wok at the same time and it also imparts more flavor into the food so we're gonna use a whisk normally this is used with a brush with a Chinese brush with like a bamboo brush we don't have that right now so we're using a whisk to do that dump that out a little bit of oil how about this butter I know that looks like a lot half of that garlic in there all right so we're gonna get that butter we're going to go Brown
a little bit so now we're going to add your rice all right we're gonna season it with some of the our magic seasoning the mushroom seasoning is not very traditional I just feel like you know it's a it's an organic MSG it's actually just dehydrated mushrooms and salt and it adds like an Umami flavor Filipino fried rice is super simple just because Filipino food already has a lot of flavor already in it so you don't want like an overpowering rice to go with that fried rice is done right so that's why you season a wok
see nothing sticks nothing left over we have our garlic fried rice let's move on let's finish our season [Music] it's time to put everything together we got our ingredients set aside here so put all of our pork belly in some of our pig face so put a little bit of onion in a little bit of garlic a little bit of soy sauce this one is soy sauce it's a Filipino soy sauce that you can get it in any Filipino or Asian market it's very traditional to to cooking adobo or making seasig or anything that uses
soy sauce in the Philippines we're going to use some of our calamansi juice as well and then a little bit of your magic mushroom seasoning a touch of salt so Nori is kind of like soy sauce but also kind of different in the way it has a little bit more Umami a little bit more sugar but it's very traditional to using for seasig traditionally Pampanga C6 started off by using pig brain they used to take the pig brains pulse it with a little bit of garlic and then fold it into the seasoning but because I
don't like using Pig braid that's why we use mayonnaise I like using koopy mayonnaise you can use helmets or whatever brand of may you like what the Mayo does also binds the whole season together when you eat it don't forget a black pepper all right so we're going to mix this baby up I already know this is probably gonna be the one of the best CC's I've ever made [Music] so we have our platter heated up we're gonna put the butter in the seasick mixture right right crack the egg in if you can have seasick
without an egg but growing up this is how it's taught add some of the green onions Spanish onions some of the chilies I like the spices if you don't have green you can use red and then we'll put the little bit of chicharron here on top and then our beautiful calamansi here there you go and this here is traditional company Spoon and Fork here that's how we do it in the Philippines see that bottom part all crusted up oh yeah let's see God damn good oh yeah this is the best cheesesteak I've ever had the
meatiness the fattiness from the pig face the sourness from the calamansi the soy sauce everything everything just comes together with the garlic fried rice it's another level this reminds me of my childhood basically if you've never had season before I think you should try it because it's probably one of the most complex dishes in the Philippines it's basically the history of the Philippines in a plate
