09 Nov2009


Deadly. In a wickedly good way. Do not attempt this when you are particularly hungry, like a half hour before lunch, as you will eat far more than you should. After the Zubuchonwich experiments, we just HAD to test a Pan de Sisig. OMG, why hasn’t anyone else done this before? Or have I somehow missed this wonderful concoction that we just tried hours ago and instantly fell in love with?


Our first Pan de Sisig was a day old pan de sal, sliced in half (a fresh pan de sal would have only notched this up further) , and toasted lightly. We then spread a half tablespoon of good mayonnaise on the bread, added several heaping tablespoons of freshly made lechon sisig, then a little bit of homemade and drained papaya acharra. Sink your teeth into that and keep your eyes closed while you get the hits of fat, salt, fat, meat, bread exploding with flavor. It was GOOD.


We ran out of pan de sal, but I wanted to try another version, so we used toasted sliced white bread instead. Added some mayonnaise, the sisig, and instead of acharra, several homemade green chili pickles. I liked this version even more than the acharra version. The vinegary spiciness of the green chillies went REALLY WELL with the sisig.


The next time you make sisig, try it as a palaman or filling for your pan de sal. Outrageously delicious. :) And yes, I promise no more lechon related posts for at least a week. I need lechon detoxification…



  1. Quillene says:


    I am imagining washing down all this pan de sisig with freshly squeezed, cold dalandan juice!

    Grabe! Am salivating so much from this post and I just had a heavy lunch!

    Thanks for the post, MM!

    Nov 9, 2009 | 1:57 pm


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  3. RobKSA says:

    I remember some kind of a song that says “I’m longing for a pork sandwich”, darn, that’s exactly how I feel now. Please stop this or I’ll loss my mind, hahahaha.

    Nov 9, 2009 | 2:06 pm

  4. Hatari says:

    Thank goodness I had callos for lunch…..sated enough not to be too affected by this post…burp.

    Nov 9, 2009 | 2:07 pm

  5. rhea says:

    bought 1/4 kilo of what was advertised as Cebu-lechon at MOA foodcourt yesterday – asked for the buy-on or belly – and went to heaven. imagine what it will be like if it was a freshly roasted lechon instead? dreaming about it now…

    Nov 9, 2009 | 2:14 pm

  6. emsy says:

    OMG. my partner would do this with sisig, too! but sometimes he does use a hotdog bun. with pickled onions and jalapeños with mustard-mayo dressing. If we’re out of the pickled stuff, we just use mayo, and mix the sisig with a little bit of pinakurat to give it that acidic touch. yummy!

    Nov 9, 2009 | 2:24 pm

  7. el_jefe says:

    susmaryosep!!! ano kaba MM pinagutom mo nanaman kame hehhehe!! itiming bana merienda na myamya lang ng onti? hehhehe may luya ba ang iyong sisig MM? parang me nakikita akong luya hehhe…sarap!!! masarap din cguro kun tostado me onting gulay at may mayo…hehhe

    Nov 9, 2009 | 2:32 pm

  8. Em Dy says:

    Looks delicious. And sinful too. You’re absolutely right. Why has no one done this before? I checked Pandesar Bar’s website and they don’t have this. Had sisig last night and pandesal this morning but with turkey and chicken spread. Hope we still have leftover sisig and pandesal when i get home!

    Nov 9, 2009 | 3:22 pm

  9. kitongzki says:

    Yep! Tried that before… haha… Sarap!

    I think BreadTalk have a similar roll like that… Man, you should be having Zubuchon here in Manila as well… With all the sandwiches that you can come up with… How about putting up a stall during the weekend market at Legazpi?

    Nov 9, 2009 | 4:10 pm

  10. kitongzki says:

    Oh, that kind of food… I call it…


    Nov 9, 2009 | 4:11 pm

  11. Peach says:

    I shouldn’t have read this post as I’m on a seven-day GM diet. I want pork!!! Argggggghhhhhhhhh!

    Nov 9, 2009 | 4:24 pm

  12. DaPalm says:

    My stomach just growled! After office I’m gonna grab a bite!!

    Nov 9, 2009 | 4:43 pm

  13. joan says:

    Darn,I missed out on the lechon sisig again yesterday! MM, can I order the sisig without any chilies in it? a gazillion thanks by the way for the calamansi jam. HEAVEEEEN!!!! we just had the mangosteen jam here in the office for our afternoon snack. Grabe, everybody wanted to take home the bottle! hahaha GM Grant and Chef Ofir sends their profuse thanks.

    Nov 9, 2009 | 4:44 pm

  14. Kelly says:

    I just died with the pictures! Mouthgasmic!

    Nov 9, 2009 | 4:45 pm

  15. Joyce says:

    sarap! will try making this with the canned sisig at home and pickle some veggies myself or use it with the jalapenos languishing in our ref

    Nov 9, 2009 | 5:00 pm

  16. mojito drinker says:

    all the pork posts sound great MM!

    Nov 9, 2009 | 5:41 pm

  17. atbnorge says:

    Waaaahhhh…I miss happy hour days with the flaming sisig served on our table!!! Masarap ito sa paborito kong Fortune Pan de sal or Pan de Manila,hehehe… But this is a brilliant idea, Marketman, ganyan talaga ka-adventurous ang panlasang Pinoy; lahat ay ipapalaman malaman lamang kung ano ang lasa.

    Nov 9, 2009 | 6:16 pm

  18. kayadear says:

    I love sisig! …of course I love sisig with rice, but i discovered sisig in bread when I bought this cute bread at breadtalk shaped like a cute piggy’s face. Inside was sisig. Since then, I made my version at home. Usually with monay because it’s closest to the breadtalk version.

    Nov 9, 2009 | 8:23 pm

  19. carmen says:

    mm,so sinfully delicious … grabe hospital ang aabutin ko nyan hehehh

    Nov 9, 2009 | 8:45 pm

  20. millet says:

    arrrrgghhh! need to go back to cebu soon, with a sunday there!

    Nov 9, 2009 | 9:39 pm

  21. Mom-Friday says:

    Sisig for merienda, lunch or dinner…the more toasted the better :) MM, if you have leftover lechon sisig, you may want to try Sisig Fried Rice sauteed with a little bagoong & onions to flavor, i’m sure you’ll like it too!

    Nov 9, 2009 | 10:33 pm

  22. MikeC, New York says:

    It’s been ages since i had Sisig, this is a good excuse to have 1 again soon! Can imagine it now having that for my breakfast here at the office.. YUM!

    Nov 9, 2009 | 11:09 pm

  23. lea says:

    Great discovery! This should rival Vietnamese banh mi with headcheese… with more texture and crunch. Pork rules!!!

    Nov 9, 2009 | 11:32 pm

  24. Mila says:

    Holy lechon MM, this sounds to die for (literally and otherwise), I wonder if you could attempt a panini version (after you’ve done a bit of an internal cleanse), with some of the pickled chillies in it.
    Some folks add an egg to their sisig before mixing it, I can only dream what a nicely fried egg (still yokey) would do to this sandwich, oozing as you bite into the slightly charred sisig bits. Good thing I am full from dinner or I’d be roaming the streets in search of food!

    Nov 9, 2009 | 11:33 pm

  25. atbnorge says:

    I suddenly remember the PUTO-PAO that I used to buy in Makati—ano kaya kung sisig ang ipalaman sa siopao or puto, sisig puto-pao—whatever!!!! This is so good, along with sisig, na-miss ko rin ang San Miguel Beer!!!

    Nov 10, 2009 | 12:11 am

  26. Vicky Go says:

    I am so, so, so home-food-sick!!!! I don’t like the sisig I can buy at the East/West turo-turo here. Not that tasty. No character at all & doesn’t lend itself well to reheating. Thanks for the lechon sisig link. I think I missed that post. Now all I’ll have to do is commandeer the head at our next Flip party w lechon & make sisig a la MM version I myself!

    Thanks again for all the “porky” posts! Looking forward to the day I can actually enjoy these stuff vs doing so vicariously!

    Nov 10, 2009 | 3:11 am

  27. Julie says:

    Wow! Just reading your description and seeing the pictures made me so HUNGRY!!!!! Yum!!!!

    Nov 10, 2009 | 4:09 am

  28. denise says:

    food porn alert! hehe…i can get my hands on some frozen Purefoods sisig and good mayo and fresh pan de sal…but at 240am i will have to contend with dry turkey bacon

    Nov 10, 2009 | 6:30 am

  29. pulutan says:

    am sure a triple bypass version of pan de sisig (with melted sharp cheddar cheese & bits of jalapenos) will go head to head with Geno’s Philly Cheesesteaks in South Philadelphia! i started drooling . . .

    Nov 10, 2009 | 8:55 am

  30. Marvin says:

    Hi MM,

    I’ve been doing a similar pan de sisig, with a spicy sriracha mayonaise and fried egg on it. I’ve also made a pulled pork adobo on pandesal topped with acharra as you’ve done here, but i also like a grilled pineapple slice on it as well. I’ll definitely have to try your version with the green chilies. Everything looks awesome as usual!

    Nov 10, 2009 | 11:52 pm

  31. paolo says:

    Will definitely try this one MarketMan!! will probably add cheese and fried egg just like the others are suggesting . this what i call “Cholesterol free food” ( lots and lots of free cholesterol !! )

    Nov 11, 2009 | 9:48 am

  32. junb says:

    I have to try this….I Need to buy one whole pig head again and roast in the oven then make sisig….Hmmmm

    Nov 14, 2009 | 8:26 am

  33. RON B. says:

    You should try it as a taco filling. Grilled corn tortillas with a little cilantro and a little calamansi juice, pretty awesome combination.A cold bottle of San Miguel would be even greater….ENJOY….

    Dec 2, 2009 | 2:51 am

  34. Jasmin says:

    You are an evil, evil man! Thanks to you I’m boiling a pork belly for bagnet for pakbet which I was supposed to cook yesterday…Anthony Bourdain should’ve visited you for his PI show ;D

    Lots of great ideas in the comments, too! Can’t wait to visit the PI at the end of the month!

    Jan 11, 2010 | 1:01 pm

  35. Marketman says:

    Jasmin, I WAS one of Mr. Bourdain’s hosts… and did the lechon for him. :)

    Jan 11, 2010 | 1:03 pm

  36. Joyce says:

    I just forwarded to all my office friends who are now glaring at me because we are now all craving this..good thing Jasmin is my sister and lives nearby!! Just call me hungry!

    Jan 12, 2010 | 3:17 am

  37. Jasmin says:

    Wow! I did not know that! Impressive! Obviously I need to read your archives (stumbled upon your blog while searching for a bagnet recipe). I came to the US as a child and haven’t returned since ’83, before the (pinoy) genetic predisposition to be a foodie manifested. I’m Ilocano (grew up here though) but am not accustomed to the “dry” cooking style (dry adobo, dinuguan, pakbet, etc). I’m trying to learn before it’s too late! I live in the SF Bay Area, home to lots of Filipinos and Filipino food, but it’s time to visit the Motherland as an adult (and orient the american husband, who loves our food). I can’t wait to eat Ilocano longanisa! (I haven’t cracked the secret but I’m told it has to do with fat from the pig’s head, hanging them out to dry, using a particular Ilocano vinegar…sigh) The endless mysteries of porkoholism.

    You’re hilarious and your site rocks! Hopefully you have a palabok recipe because my sister just made it using cream of mushroom soup and it was…strange. Let us know when you publish the book ;D

    Jan 12, 2010 | 6:39 am


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