Here’s a quick, simple idea to cook for lunch this weekend – homemade bangus sisig.
Since 1999, my family has excluded beef from our diet due to husband’s religious beliefs.
Recently, influenced by articles I have been reading at the Philippine Online Chronicles’ Health and Wellness channel, I’ve been trying to eat more healthily. The spillover effect cascades down to my family, whether they like it or not. teeeheee. 😛
I’m buying more fish and lean chicken now than the usual pork and chicken legs we always used to love. Though Nate is allergic to fish, I discovered that he does not react as badly anymore to white chicken meat.
Anyway… back to the topic.
One day last week, I found my freezer with nothing but bangus fillets and cream dory. And the kids were getting tired of fried fish, baked fish, fried fish, baked fish.
Then… *ting!* the light bulb went: bangus sisig! I’ve never done it, but I’m sure it’s a lot like pork sisig. Google search to the rescue.
And so I discovered that homemade bangus sisig is a whole lot easier and healthier than pork sisig, one of my family’s favorites.
Ingredients: Continue reading Homemade Bangus Sisig Recipe
Right before Christmas, my family decided to go to Clark for an overnight stay at Fontana Leisure Park. My friend, who is a member there, offered to book me a discounted stay in a 2-bedroom villa. The rate was tempting enough so we jumped at the chance.
On top of my to-do list for the trip was to eat sisig at Aling Lucing’s. Sisig is a Kapampangan dish, said to originate in the areas outside Clark Airbase when the Americans were still there. And Aling Lucing is touted as the “Original Sisig Queen”. I just gotta try her sisig!
Day 1. We arrived in Angeles City and decided to check in at Fontana right after “buying” stuff we need (a.k.a. duty-free shopping, hehe). The kids (big and small alike) were excited to try out the water park at Fontana so… Okay, my plan to lunch at Aling Lucing’s was postponed to dinner.
Dinner time, yes we headed out of Clark! I told hubby we should look for Aling Lucing’s. But we asked the wrong person for directions (the guard at the Clark gate told us to take a right and we’d find a lot of places to eat there) so we ended up getting lost in the red light district. LOL
To cut the story short, we had Jollibee for dinner. Bummer. Hubs promised we’d look for Aling Lucing the next day. Continue reading Elusive Aling Lucing
Last Sunday, it was my turn to do the market rounds. I bought some “maskara” – the term used in the meat market for pig’s face. 😛 Literally, the skin from ear to ear – cheeks, snout, chin – is the part used for cooking sisig.
I haven’t cooked sisig for a while. We (manang L, Ate Jo, and myself) rolled up our sleeves to prepare this wonderful family favorite. First, we had to thoroughly clean the maskara. Then we boiled it to tenderize. Afterward, I had the whole maskara piece chopped into several parts for grilling.
The grilling is important as it will give the nice smokey flavor, as well as make the skin crispy. Since the meat is already cooked, the grilling has to be quick, the temperature very hot. Turn often to get an even golden color and avoid burning.
The really hard part comes during chopping. I asked Manang L to sharpen the knives so it will be a breeze. I sauteed the chopped pork in lots and LOTS of onions. The mixture gets a final “crisp-izing” treatment at the oven. I topped the sisig with an egg and returned it to oven for another 30 seconds.
Continue reading Sisig Night!
This is my Pork Sisig recipe, and the method does not involve a hotplate. 😀
Sisig has its roots in Pampanga, one of the food capitals in the Philippines. Sisig has become an all-time Pinoy favorite, be it as pulutan with cold San Mig, or as a meal itself. There is even a festival dedicated to its glorification.
This is my first attempt at Sisig. I modeled my version after those that I have sampled so far. There are the wet, mushy versions with internal organs such as liver, which I don’t like. I prefer the dry Sisig with a bit of crunch. It seems that most people do, because more and more restaurants offer the dry-and-crunchy version. Sometimes, they go too far though, adding chicharon (pork cracklings) instead of crunchy roasted pork skin (which is different – denser and better than chicharon)… Anyway,with my first attempt I discovered that the secrets to yummy Sisig are:
lots of onions, a wonderful cut of pork neck (so tender and sinfully fat!), the smoky flavor from the grill, the distinct tang of calamansi, and a spicy twist from the chili.