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Chef JP Anglo’s new three-way sisig is our current definition of living a little

Article (news)

Jerome Gomez

<p><a href="https://www.instagram.com/sarsakitchen/?hl=en">Sarsa</a> <a href="https://news.abs-cbn.com/ancx/food-drink/features/11/03/19/chef-jp-anglo-brought-inasal-binakol-and-a-boodle-fight-to-the-bastion-of-spanish-cuisine">Chef JP Anglo</a>’s latest innovation on the <em>sisig</em>—cooked three ways and served with brain aioli on the side — may just be our latest definition of living a little. He served it on a hot plate, with each of the <em>sisigs</em> represented in similar portions. One one side there’s the slow braised pig’s ears; on the other, smoked and grilled pig’s face bits. Flanked by these two is the deep fried crunchy version of the latter—which you would think would be our table’s easy favorite. It’s not: it’s great, of course, with its awesome <em>chicharon</em> saltiness and crunch, but it’s really a toss-up between the smokey and the slightly saucey <em>sisigs</em>. </p><h3>You may also like:</h3><ul class="op-related-articles">	<li><a href="https://news.abs-cbn.com/ancx/food-drink/restaurants/01/19/20/manilas-most-anticipated-restaurant-and-bar-openings-of-2020">Here are the 19 new bars and restaurants opening in Manila this 2020</a></li>	<li><a href="https://news.abs-cbn.com/ancx/food-drink/restaurants/01/04/20/the-best-new-restaurants-of-2019-may-be-your-best-excuse-to-dine-out-more-in-2020">The best new restaurants in Manila for 2019</a></li>	<li><a href="https://news.abs-cbn.com/ancx/food-drink/restaurants/12/22/19/the-balikbayan-kain-guide-10-spots-for-filipino-food-you-likely-wont-find-at-the-mall">10 next-level Filipino food spots guaranteed to delight the balikbayan</a></li></ul><p>But why just pick one when you can have them all? You can even mix them all up for the full experience of a texture party in the mouth. Finally, the <em>utak</em> sauce served on the side is light enough to make you want to have a teaspoon of it here and there. </p><blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B8OMvSqhsTb/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12" style="background:#FFF;border:0;border-radius:3px;box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15);margin:1px;max-width:540px;min-width:326px;padding:0;width:calc(100% - 2px)"><div style="padding:16px"><div style="display:flex;flex-direction:row;align-items:center"><div style="background-color:#F4F4F4;border-radius:50%;flex-grow:0;height:40px;margin-right:14px;width:40px"> </div><div style="display:flex;flex-direction:column;flex-grow:1;justify-content:center"><div style="background-color:#F4F4F4;border-radius:4px;flex-grow:0;height:14px;margin-bottom:6px;width:100px"> </div><div style="background-color:#F4F4F4;border-radius:4px;flex-grow:0;height:14px;width:60px"> 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style="color:#c9c8cd;font-family:Arial,sans-serif;font-size:14px;font-style:normal;font-weight:normal;line-height:17px;text-decoration:none" target="_blank">A post shared by SARSÁ kitchen+bar (@sarsakitchen)</a> on <time dateTime="2020-02-06T10:20:34+00:00" style="font-family:Arial,sans-serif;font-size:14px;line-height:17px">Feb 6, 2020 at 2:20am PST</time></p></div></blockquote><div style="text-align:center"><script async="" src="//www.instagram.com/embed.js" type="text/javascript"></script></div><div><script async="" src="//www.instagram.com/embed.js" type="text/javascript"></script></div><h4 style="text-align:center"><em>Anglo with Zubuchon’s Joel Binamira</em></h4><div> </div><p>“It’s the best <em>sisig</em> dish I have ever tasted,” raves <a href="https://www.instagram.com/zubuchon/?hl=en">Zubuchon</a>’s <a href="https://news.abs-cbn.com/ancx/food-drink/features/video/01/18/20/the-marketmans-guide-to-the-smelliest-market-in-cebu-ces-the-city">Joel Binamira</a> on Instagram. Full disclosure: his <em>lechon</em> resto branch in BGC Stopover is hosting this three-way <em>sisig</em> along with several other Chef JP dishes for an entire month. The promo/experiment/collab is called Zubu x Sarsa Kitchen Takeover, after all. (The special menu also features Zubuchon classics). Those who know Joel “The Market Man,” however, should know this epicure is not just spouting the compliment because he’s serving the dish in his restaurant, or that he’s JP’s <em>ninong</em> <em>sa kasal. </em>Joel is known in the food circle for his integrity. And in the case of this <em>sisig</em>, we tasted it, and totally agree with the man’s rave. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2020/02/sarsa5.jpg"/><figcaption>Dinuguan lumpia with sinamak</figcaption></figure></div><p>But let’s move on to the other dishes we enjoyed that Wednesday evening, shall we? We started with the <em>Dinuguan lumpia</em> with <em>sinamak</em> which brought two of our favorite things together: a good <em>lumpia</em> and a <em>dinuguan</em> done just right. The name sounds gimmicky on the menu but the playfulness here is much appreciated because the <em>dinuguan</em> is good and with just the perfect thickness, and just the right hint of sourness that makes the <em>sinamak</em> served with it really an optional flavor booster. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2020/02/sarsa3.jpg"/><figcaption>The chicken binakol is a nod to the Hainanese chicken</figcaption></figure></div><p>It was just a pleasant, busy chow-fest after that as dish after dish came showing up on our table of six. There arrived the beef <em>kare-kare</em>, and then Chef JP’s version of <em>binakol</em> done as a nod to Singapore’s Hainanese chicken. In came the <em>ginataang langka</em>, a Zubuchon dish, which was so good and soft and so simple—and guilt-free because no animal meat — that we had to order a second plate.   </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2020/02/sarsa2.jpg"/><figcaption>The grilled pinakbet</figcaption></figure></div><p>And then there was another vegetable dish: the fantastic grilled <em>pinakbet</em> where each vegetable was, well, grilled before it met with a delicious sauce that—wait for it—has a bit of crab fat. Hey, if there’s anything JP Anglo’s dishes are about, it’s indulgence. In delivering the full flavor. In creativity. Like we said, living a little. But while he may occasionally get carried away with his own playfulness, the guy can deliver just-right and delicate when just-right and delicate is in order.</p><p>Like in his unassuming <em>molo</em> soup that came out of the kitchen after we had had our <em>kare-kare</em> and our <em>sisig</em> and <em>pinakbet</em>. But we attacked the bowl anyways and made space for that molo soup in our protruding tummies. It’s the kind of dish you will keep coming back to, we promise, with its beautifully light dumplings and a soup that took us back to summer breaks in Iloilo. <em>Kulang na lang</em> he served it on a bowl sitting on our <em>lola’s gantsilyo</em>. </p><div> </div><div><em>Photographs courtesy of Sarsa.</em></div><div><em>The Zubu X Sarsa menu is now being served only at the BGC Stopover branch of Zubuchon. </em></div>

<p>Run don’t walk to Sarsa’s month-long guest stint at Zubuchon’s BGC Stopover branch to indulge on JP Anglo’s grilled <em>pinakbet, dinuguang lumpia</em>, and a <em>sisig</em> that is just all kinds of glorious</p>

Run don’t walk to Sarsa’s month-long guest stint at Zubuchon’s BGC Stopover branch to indulge on JP Anglo’s grilled pinakbet, dinuguang lumpia , and a sisig that is just all kinds of glorious