Comments on: Lechon Sisig a la Marketman

By: Cecilia Abellana-Acimovic

Cecilia Abellana-Acimovic — Wed, 18 Mar 2009 00:57:22 +0000

I do cook sisig similar to your first version, but yes, spicier, and I also add patis to the seasoning which gives it another level of complexity. Sooo yummy! Pig heaven!

By: botchok

botchok — Fri, 02 Jan 2009 22:10:46 +0000

Hi! marketman, this is my first time to post on your site but i’ve been a reader for a long time. I always liked wha i read and especially the discussions. I also make a mean sisig. when i was still in the phils. i am the barkadas official sisig maker. I was just wandering if you ever tried to use left over turkey.We have lots of it in the fridge and i was thinking if it will be worth my time to use it for sisig. thanks a lot and more power to your site.

By: Marketman

Marketman — Fri, 12 Dec 2008 05:19:49 +0000

issastemler, have you tried it? maybe you should consider tasting it instead of dismissing it based on personal food biases or experiences… Without knowing it you probably eat some fairly weird stuff, only it is disguised by snazzy packaging or commonplace names. If you have ever eaten a dish made with ground meat, you really should look into what goes into it. Or sausages for that matter. Ever enjoyed a hotdog? Spam? Trust me, this version of lechon sisig has less “GROSS” parts of a pig than those other dishes also made with pork… :)

By: issastemler

issastemler — Thu, 25 Sep 2008 05:52:00 +0000

i don’t see the need for brains or a raw egg to make the plate of pig fat any creamier. that is all.

By: issastemler

issastemler — Thu, 25 Sep 2008 05:51:20 +0000

OMG that is gross! i am filipino and always new that Filipino food is fattening and sometimes wierd but Geez! i do love lechon tho.