The first Pan de Sisig didn’t really deserve the name, so I am officially “transferring” the name to this version, at least on this blog. :) A hefty pan de sal stuffed with lechon sisig and baked until lightly golden brown. Straight out of the oven it was slightly crisp on the outside and substantial on the inside. The sisig was tasty and salty and just “eureka-ish”… shy doesn’t anyone sell these along with corned beef and tuna pan de sals??? I couldn’t resist the temptation and had one tiny bite of both bread and filling. Yum.
We have recently been experimenting with pan de sal again, using the finest hard wheat flour we could find, french yeast and good salt and still we are unhappy with the results. Even Sister was stumped, and she’s wondering if it’s the local flour, yeast or our oven that’s to blame. Let’s just say, we have been unable to find the holy grail of home made pan de sal just yet (after at least 15 tries over the years). So I used some of the shortcuts in pan de sal recipes I featured before, and it had reasonably good results, but not the old-fashioned type of bread we have been seeking for a while now. At any rate, make the pan de sal dough and carefully stuff it with pre-cooked lechon sisig a la Marketman.
Let the stuffed dough rise for an hour or two and bake at 400F until done. The photos do the concoction justice. I will admit I am a bit mental at the moment, and the diet is forcing me to cook more than I usually do, and I make everyone in the house eat it all up. They are starting to look at me funny or not so funny at this point. But the dozens of breads/tortas/siopaos etc. are heading home with crew or being shared with neighbors… The cooking helps to satisfy my need to be near food when I can’t actually eat it.
I even brought the baked goods to a Board meeting earlier this afternoon to fatten the other folks up as well. :) Now if only I could email you some of these experiments… :)