Comments on: Lechon Sisig a la Marketman

by: 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

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.

by: Gone Nuts On A Market Manila Comment … « bloody brilliant

Tue, 19 Aug 2008 06:30:24 +0000

[…] Nuts On A Market Manila Comment … Jump to Comments …I’m sure I got all culinary nerdy before I realized what I was doing. Here’s myoriginal comment in MarketMan’s post about Lechon Sisig: I bet many people are wondering what you did to the brains MM! Oh to miss that is mortal sin in lechon-to-another-dish department. Whenever the lechon head gets to be taken home in our family, the brain would always be a part of the lechon paksiw sauce. That should have made a world of a difference to the sisig I tell you. […]

by: ISKAndals.com » Sisig but ain’t Sizzling

Thu, 26 Jun 2008 10:33:49 +0000

[…] The last time I cooked sisig was about 10 Christmases ago. Hindi pa uso ang recipe online. In fact it was my first time. Of course, I am referring to the popular sisig nowadays, the kind that is synonymous with drinking beer and I cooked it the way I think it should be done using leftover from roasted pig head the previous night. It was more like Marketman’s Lechon Sisig but a lot more sinful with pork brain – giving it a creamier texture served on a sizzling plate. […]

by: raine ramirez

Wed, 28 May 2008 17:00:26 +0000

I don’t think I have ever had sisig, but I bet I will like it.