I am a filipina married to a caucasian and we are in keto so this recipe is perfect and he loves this more than pizza! <3
]]>It is usually squeezed over the completed dish after cooking, depending on your preference. Some people combine lemon or calamansi juice with soy sauce and chili peppers in a saucer and consume the mixture as a condiment.
]]>I have a question with the lemon.
The lemon is not applied while cooking, is it simply just put on the side when it’s serve and its an option?
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Thanks for the recipe! But can I use liempo instead of pig’s ears? ]]>
The pleasure is mine, Rhoma.
Your description of sisig sounds really yummy. I think that it is what they call lechon sisig. I was fortunate to try Pampanga sisig from different restaurants in Pampanga and Manila. I combined all the attributes that I liked into this recipe.
]]>This sounds like a great recipe! This is one is for keeps!
I had sisig in my childhood, but recently rediscovered it! Back then they were made from the unwanted lechon pieces of ears, snout, cheeks, and tails which my uncles recook with added spices and calamansi juice for pulutan. I never had the more original ka-Pampangan recipe until a few years ago, and in a restaurant, with an added twist— it was served with fresh lettuce on the side. The sizzling sisig is then wrapped in lettuce and eaten like lumpia. Ahh, loving the versatility of sisig!
Thank you for sharing and I also appreciate how kindly you respond to the comments here! Mabuhay, kababayan!!
]]>Thanks for the feedback.
]]>All hail sisig 😀
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