i only found out about the english name of sisig, that is, fried pork face haha i remember seeing some walking along robinson's place hehehe pati ah... here's the recipe for sisig, let's stick to the vernacular, the foreign name sounds weird...
we used to eat almost everyday at taste station hmmm years ago before the dish became so commercialized..then it was mostly pork and less onions, now it's the other way around, and speaking of taste station, it used to be the coolest place to hangout whenever you have to wait for your next class, have lunch, or ogle at the passing girls..hehehe.. now, its changed, before it was one big happy family, we even had a christmas party there for the taste stationers.. i dont know now where can we find the best tasting sisig at bacolod... now that corner outlet near SSA has closed :( nugon
btw, here's the recipe for the sisig.
1 kg pork face
1/4 kg pork brain (optional)
2 tsp. butter
4 pcs. onions, chopped
3 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. catsup or chili sauce
salt and pepper to taste
fried pork skin, grounded (optional)
1 egg
1. boil pork face till tender; slice thinly into cubes.
2. saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet.
3. while sauteing, mix the liquid ingredients.
4. add the liquid mix in the pan. simmer for about 15 mins.
5. serve in sizzling plate, garnish with fried pork skin and egg.
