Another experiment. We didn’t have any pork or shrimps to add to the gisa or sofritto of this vegetable dish of long beans (which frankly could be totally vegetarian if desired) but there was a fresh batch of sisig on the kitchen counter, so I figured, “why not”? Start with a hot pan, wok, kawali and add some oil. Saute some chopped garlic and onions (optional), add a hand full of lechon sisig. Add lots of washed and two inch long cut pieces of yard long beans or sitaw and saute for a few minutes. Add some soy sauce and vinegar to taste, and a little pork or chicken stock (or water) if it looks too dry. Season with salt and pepper.
Cook until the beans are still a bit “al dente” or retaining a bit of crispness rather than a mushy mess. Serve hot with generous amounts of steamed or boiled rice. YUM. Definitely comfort food. To be honest, the sisig was nice, but it could just as easily have been small bits of pork or small shrimp instead. A totally non-meat version of this dish is almost just as satisfying… :)