Comments on: Sizzling Sisig / Hog cheeks, nose and ears

By: faithful reader

faithful reader — Wed, 04 Mar 2009 12:50:10 +0000

I made sisig with left over lechon. The best part would be from the head. I even used the brain and mixed it in with the meat. It is soooooo good. Everyone loved it. But I didn’t tell them that I added the brain.

By: aileen salinas

aileen salinas — Wed, 19 Nov 2008 00:16:50 +0000

i love sisig,but one time i try the sisig 0f montery,hmmm,it taste almost the same but,medyo “maanta” na…..

By: Winky

Winky — Wed, 19 Mar 2008 03:39:08 +0000

Shucks! I miss sisig so much, i’ll even eat the pre-mixed ones from Monterey at the frozen section. That’s how desperately I miss it… good thing i’m on a Juice Cleanse diet.
MM, the way your cook made it looks divine! I’ll bring you a bottle of 1922 Gruaud Larose just to have dinner at your house.

By: Kuya Greg

Kuya Greg — Thu, 31 Jan 2008 05:50:03 +0000

I’m 100% American and 50% Filipino – yet to me, sisig is like love at first bite. We don’t have it here in Seattle, but I think if we tried hard enough we could find the ingredients somewhere. If we made the effort, of course we would have to make a huge batch. If we made a huge batch, we would have to have a huge party. If we had a huge party, well, we would have to invite our Filipino friends because the Americans would be a bunch of wussies and avoid it…

By: geraldine jones

geraldine jones — Fri, 25 Jan 2008 21:58:14 +0000

Sisig – no thanks!!!