Hey, welcome back you know close
to 50 countries make up the Asian
continent which means incredible
diversity when it comes to cuisine.
This rich heritage is alive and well
right here in the Pacific Northwest.
Barkada is a Filipino Hawaiian
restaurant located in Edmonds.
If you haven't been,
you're going to go after this.
This first generation.
Filipino Americans say that they're
keeping their culture alive through
their delicious food and chef
and owner Brian Marriag is here
to cook with me or make me cook.
She's been telling me
we're gonna teach her how
to make seasick today.
Seasick, this is a pork dish.
This is a pork dish.
It is a famous for being street
food in the Philippines.
It's in bars. It's real casual dish.
It's meant to be eaten with beer
and and maybe some spirits.
OK, so it ties into the barkada
thing because barcadia means friends.
I was gonna ask
you. OK yeah, I love it alright?
So how do we get started? Let's
alright so we're gonna get started
by just heating up this pan.
We have some pre braised pork here
OK and Filipinos we do a reverse
brace so usually you would hear
something and then slow braise it.
OK it's reverse now because we're gonna slow,
braise it in its braising liquid 1st.
And then we're gonna see
we're gonna see it OK,
and we'll dry that pork out overnight
and let it kind of dry up so that
we can achieve ultimate crispiness
ultimate. He looked at you all when he
said that so you know it's serious alright?
So let's see it. Is it hot enough yet
alright, so let's get this hot
rupanya at 8 a little canola
Oilers on the bottom. There
I was like thinking I was gonna be
intense just a little bit and then
can we put these on the Internet?
Yeah, we can put these on.
Yeah, so you're gonna you're gonna
do I'm gonna walk you through
it. OK, you know I should just
test can I eat it? Yeah, sure.
Russia still go oh man,
and we'll just kind of mix that around.
Make sure it's like flat surface
to get that Christmas on Christmas.
OK, there you go. Perfect no.
Can't flip them in this pan.
It's too heavy, no.
But I love cast iron pans because
they have a real even heat.
You know you're not getting any hot spots
anywhere and you know it's perfect pork.
So could you cheated and ate?
But isn't that what chef Sue?
I mean, not in a restaurant,
but if you're cooking at home,
you eat as you go.
Yeah, yeah,
that's why I knew when I got that.
When I was going to be a chef,
I knew I'd never go hungry.
You know, because
you're always tasting.
You're always checking your work.
Alright, so as I'm getting this nice
and crispy, what what do we do next?
Next we're gonna deglaze with our C6 sauce.
It is a secret but I think
we have a recipe somewhere.
Gonna share it with us.
Absolutely say sharing
is caring all the time.
Sharing is caring because we
have to share our recipes.
We have to tell everybody what we're doing
so we can pass it on to the next generation.
Love it. Alright,
well I'll I'll forward in now.
Alright, not the whole thing,
maybe just a little bit.
OK, you tell me when.
I think we're good there.
OK kind of give it a little shake
there shake like I gotta pick
it up now and shake it come on
I'm getting a real arm workout
today and we're going to put
these onions in there right away.
That smell is so delightful.
We're not gonna take it too
much farther cause we want a
little bit of texture
on those onions. OK, we don't want them
totally translucent. We that's good
to know because I would probably
sit there and wait till they
got translucent and that would
be no boy. Now some sharpness there.
Yeah, OK, yeah, absolutely
let's talk to me about
barcadi. This is Filipino
and Hawaiian fusion of foods. Absolutely.
Why did those two things come together?
Well, that is very authentically me.
My mother is Filipino and my
father's Filipino. We are.
There are immigrants.
From the Philippines.
But when my mom settled into the US,
she settled into Hawaii first,
so there's a big influence there I have.
I have a lot of my mom's side of the
family in Hawaii and we go back and
visit every year we try to every year,
you know, COVID,
we couldn't really do that and
that was really hard when Hawaii.
So you kind of grew up with with the flavors
absolutely and those those flavors in Hawaii.
With being Filipino there and like
that mesh, and that's very Pacific
Islander where you're having.
I think it's the original Asian fusion.
I love it I. I think you're probably right.
OK, so how do we get this?
Alright, let's finish this off so
we're gonna we call these short
curlies they're some kernel
onions there short curly and that's
my favorite thing. Some cilantro
there just to finish it. Elantra
our director. Andy loves himself since Lutro
not too much because you still
want to reserve that freshness.
OK, I'm gonna go right in here.
OK, right there
so you just pop that.
Get in this is, you know what.
This would be great for when
I get home from work and
I don't have time for it.
Yeah, you can have everything
prepared already almost
well. You got to prepare the
the pork ahead of time, right?
But then you can just store
it in your in your fridge,
ready to go and then and actually sisig
just like anything, Filipino, adobo or
anything you can do sisig anything.
If you have chicken or stuff like that
we can do a SIG chicken.
OK we can do a SIG.
There's a bungalow seaside
which is a milk fish.
Ohh stuff you can do it like
maybe we could do a hell of it.
Wait, why did you by the way,
leave a little hole here?
I'm leaving a little
nest there cause we're gonna
put an egg in the middle.
Traditionally it's it comes with an egg.
OK, yeah, barkada,
we do a 62 1/2 degree wait, is it so?
It's sort of cooked it's suvid.
Ohh it's suvid doesn't.
And so we survey our eggs there, put that.
Drop that right in the middle there.
Ooh I bet I could you could have
done that better that looks so fancy
there you go and then we're going to
finish that dish off with a little
more of these scallions short.
Early short curly.
I know the words now we do a a little
bit of ohh that is beautifully
flake and then I have a little
bit of our House spicy Mayo.
Ohh
my gosh. And you know, you
gotta serve this with Halo
rice because there's so
much so much going on in there.
So much things you really need
some rice to kind of cut that,
yeah, I mean, I think that we're
springtime and I'd finish it like
with a with a little lemon.
How pretty that is.
And look at all these other
dishes that you brought to us.
We didn't get a chance to talk about,
but that's too bad.
You're gonna have to go to
Arcata to figure it out.
And you are welcome because Brian.
He is sharing his recipe for
pork sisig on our website so
you can make it at home. Thank
you Emily. Yeah Oh my God please check
it out. I don't know where to post
it but where we gonna post it. We're
in post on our website.
OK on our website new day Northwest.
By the way I love that you said Hello Rice,
I haven't heard that term in forever.
That means lots of rice.
Hot damn it's a new day. Oh my gosh.