17 May2011

The (expanded) Zubuchon crew have been in the kitchens for three weeks now, practicing, experimenting and creating a few new dishes that will hopefully make the restaurant menu when it opens. This squid stuffed with lechon sisig was a winner! And I hope we manage to figure out how to get this on the menu either as a regular or special item. Our sisig isn’t really like most pork sisig, since ours comes from already roasted pigs. In fact, it is possibly the most premium product we produce, costing significantly more than making lechon meat on its own. We considered our lechon sisig a byproduct in the past, and sold it at cost, but now that we have found so many interesting ways to use it in recipes, I suspect we will rapidly find that we don’t produce enough lechon sisig…

I won’t give away the exact recipe, but essentially it is lechon sisig with aromatics and seasoning stuffed into a medium to large-sized squid that is grilled over charcoal or a cast iron plate. There is the slight chewiness of the squid combined with the rich but tasty filling. The inspiration comes from the classic pairing of seafood and chorizo or pork sausage and the textures and flavors of squid and rich pork have always worked for me. I thought this squid stuffed with sisig was a slam-dunk! Delicious. Give me one of these (one squid to a serving) and a cup of rice and I would be one happy camper. But I guess we will see how customers react when we test the dish before our official opening… and that will ultimately determine if the dish stays on the menu. I’m curious what you think, just looking at it (ignore the cheesy garnishing, focus on the squid)? :)



  1. eric says:

    i was just thinking what “sawsawan” would be perfect for this… any spicy vinegar? or or something sweet?

    May 17, 2011 | 7:07 am


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  3. Artisan Chocolatier says:

    I’m not a big fan of squid, but this one is making me drool. Pass the garlic rice, please!

    May 17, 2011 | 7:18 am

  4. Jeff says:

    Yey! Im drooling right now! Ice cold beer please!

    Sarap niyan!

    May 17, 2011 | 7:32 am

  5. Jeff says:

    Hi eric…i think soy sauce with calamansi and chilis would be the best sawsawan for this. Another beer please!

    May 17, 2011 | 7:33 am

  6. Footloose says:

    And so stylish to boot. I suspect a big part of Thai food’s appeal out here is their presentation, something that very few Filipino establishments I have visited appear to have caught on.

    May 17, 2011 | 7:48 am

  7. Mart says:

    Winner! Kulang na lang ice-cold cerveza negra. Di na kelangan ng rice since this will be perfect pulutan fare.

    May 17, 2011 | 7:52 am

  8. Jeff says:

    Another beer please! :)

    May 17, 2011 | 8:08 am

  9. tiara says:

    i cant wait to try this. Meron din ba sa manila? :p

    May 17, 2011 | 8:09 am

  10. Cecile says:

    o my! panalong- panalo ito! nakakagutom! kailan po magkakaroon ng Zubuchon outlet dito sa Metro Manila? hopefully malapit na!

    May 17, 2011 | 8:13 am

  11. Marketman says:

    cecile and tiara, sorry, Cebu only for the near future I think…

    May 17, 2011 | 8:32 am

  12. Ruth B says:

    MM, this looks like a winner, hope you keep this dish in the menu. Looking forward to making that special trip to Cebu to dine in your restaurant. Any new update as to when it will open?

    May 17, 2011 | 8:34 am

  13. Jeff says:

    Is it near SM City and Radisson Blu MM?

    May 17, 2011 | 8:37 am

  14. andrea says:

    cebu, here i come! opening date, pls. :D

    May 17, 2011 | 8:37 am

  15. present tense says:

    I agree with eric. The sawsawan will be the kicker

    May 17, 2011 | 8:43 am

  16. quiapo says:

    It looks fabulous, I just hope the squid isn’t too chewy, the memorable squid-pork combinations seem to have the squid poached to tenderness.

    May 17, 2011 | 8:44 am

  17. Betchay says:

    Go,go,go! Looks very appetizing and I’m sure very tasty!

    May 17, 2011 | 8:53 am

  18. deirdregurl says:

    perfect! with plenty of rice & ice cold coke! yum-o!

    May 17, 2011 | 9:07 am

  19. Peach says:

    Healthy and deadly, all in one dish. Sounds good to me! :-) Is your sisig crunchy MM? Chewy squid plus crunchy sisig. Yum!

    May 17, 2011 | 9:09 am

  20. tipat says:

    you had me by the title alone! this is what you call early morning drool :) Could I be part of the food tasting crew before you open?

    May 17, 2011 | 9:16 am

  21. jack says:

    Hi MM, the dish looks yummy! Reading your food posts really makes me hungry everytime :)

    May 17, 2011 | 9:41 am

  22. louinsanfran says:

    The title had me too. And the pictures activated my taste buds. Wow!

    May 17, 2011 | 9:50 am

  23. yazi says:

    Looks good and I think the texture is not really chewy since its just golden brown and not overcooked. maybe a small lemongrass will significantly improve the aroma. and a garlic oil(sauteed garlic in butter/oil + atsuete(for color)) would be an excellent addition. I’m available anytime if youre looking for taster :).. goodluck mm. i’ll be there for sure on your opening day.

    May 17, 2011 | 10:11 am

  24. Bernadette says:

    I love squid. Oh my, I need to have this. MM, you are making me want to go to Cebu!

    May 17, 2011 | 10:11 am

  25. Getter Dragon 1 says:


    May 17, 2011 | 10:48 am

  26. Bubut says:

    there was a piso fare yesterday and today, but will check again Cebupac so i can book a flight to Cebu to taste that special squid with sisig…Im hungry now.

    May 17, 2011 | 11:07 am

  27. E says:

    Just a thought: Is this more grilled squid or more sisig? The sawsawan would have to match whichever is more prevalent. :) This is the Philippines in a mouthful when you think about it. :)

    May 17, 2011 | 11:07 am

  28. Isa Garchitorena says:

    OMG. You had me at squid stuffed with lechon sisig.

    May 17, 2011 | 11:31 am

  29. jenny says:

    Would love to order this!!!!! I am drooling just looking at the picture. Mr. Marketman are you planning on putting up a website for your restaurants?

    May 17, 2011 | 12:02 pm

  30. Isa Garchitorena says:

    It’s crazy how you take something innately healthy, like squid …. and then stuff it with something so rich and sinful. What’s next? Brussel sprouts stuffed with sisig? The possibilities are endless!

    May 17, 2011 | 12:03 pm

  31. Toping says:

    Only one sawsawan will do for this yummy treat: Iligan pinakurat!

    May 17, 2011 | 1:30 pm

  32. jo anne says:

    I’m really going to refrain myself from reading your posts while I’m on my diet. This just looks so gooooood!!!

    May 17, 2011 | 1:38 pm

  33. RobKSA says:

    looks good. i’ve never been to cebu so maybe its time to take the offer of my kumare to visit cebu in august, heehehe

    May 17, 2011 | 1:42 pm

  34. mel says:

    chances that you will be open on june 3 and that you will serve vegetarian dishes? i will be in cebu that time and would be more than happy to drop by and sample your cuisine.

    May 17, 2011 | 3:02 pm

  35. JE says:

    On your first picture, what’s that other item in the background?

    On the squid, I guess I’d be looking for the soy sauce/siling labuyo/calamansi, and then the next would be whether you’d be sourcing some lato/seaweed to go with the seafood, even if it was a lechon place…

    May 17, 2011 | 3:18 pm

  36. Ellen says:

    I’m seriously thinking of coming to Cebu just to eat at your restaurant!!! I love squid and I would definitely order this with lots of garlic rice and vinegar sawsawan! ay nakakagutom MM!!

    May 17, 2011 | 3:31 pm

  37. Mimi says:

    As long as the squid is tender I am okay with restaurant squid; however, I have had rubbery squid way too many times, so I try to just cook and eat squid at home. Good luck! Happy Vesak Day!

    May 17, 2011 | 3:34 pm

  38. Joel Olave says:

    I am a big fan of squids but not sisig. I’m willing to try this though if given the opportunity. This looks absolutely delicious! Hopefully soon we’ll get a taste of your Zubuchon. I know it will spread far and wide in the years ahead. I’m just going to wait here in Pampanga until you open one branch nearby.

    May 17, 2011 | 4:22 pm

  39. Sam says:

    What a delightful pairing!!! The lechon sisig stuffed into a a whole squid would be an excellent appetizer, with a sisig-filled squid slice skewered on a pick, drizzled with a simple calamansi, cashew and soy glaze, or an entree with what else? perfectly done garlic rice and a mango, shallot, cucumber and green pepper relish. Just a thought. If i could only get a batch of Zubuchon sisig, I’d have a knockout dish for a late afternoon Southern California summer pool party.

    A tart Sauvignon Blanc or even a bubbly Blanc de Blanc would finish off this wonderful dish. Thank you so much for the inspiration. Now I know what to do with those stray humongous squids I find among the catch at the crack-of-dawn Balboa Pier fish market in Newport Beach… Wait, I am thinking of a tomato, sweet onion and oregano stuffing if the elusive batch of store-bought sisig is unavailable. Thank you, MM… As I tell my buddies, whenever life feels overwhelming, browse Markemanila.com. You never fail to bring a smile and a tummy rumble… You are truly amazing, so rock on!!!!

    May 17, 2011 | 4:56 pm

  40. mayums says:

    soy sauce, calamansi and some chili will be great with this. yum! already salivating just looking at those pics.

    i love squid. i love lechon. i love sisig. i will surely love this stuff.

    May 17, 2011 | 6:07 pm

  41. Pam says:

    Two thumbs up! Guaranteed to be another winning favorite!

    May 17, 2011 | 6:11 pm

  42. Kasseopeia says:

    I love seafood (squid included) and I love sisig so this would be a winner for me. I would dip it in a very spicy condiment of vinegar, soy, kalamansi, crushed garlic and siling labuyo… and have two cups of rice with it!

    May 17, 2011 | 6:19 pm

  43. Connie C says:

    Not enough sisig for the day for stuffing squid? Then have it as a day’s special, only till supply lasts. I am sure you will have diner’s queuing for it.

    May 17, 2011 | 6:22 pm

  44. Luwee says:

    Can I have a taste of it? I’ll have a 2 hour stay in Cebu on Monday, my flight from Iloilo will arrive at 7:00 am and am bound for Ozamis by 11:20. How can I possibly taste it?

    May 17, 2011 | 8:30 pm

  45. EbbaBlue says:

    Ayy naku, tamang-tama, mayron akong tirang sisig, kulang na lang pusit – so I will passby a vietnamese seafood market on my way home, then crank-up the gas grill, ayos ang dinner ko. Maliit nga lang yung pusit dito, pero ayos na rin; if I don’t cook this tonight baka hindi ako maka-tulog nito. MM your pics seems to carry subliminal message… parang… nakapag-hahalina…cook me.. eat me…ay naku.

    For my american hubby naman… ummm….chicken sandwich na nlang siya with the left over rotiserrie chicken… hihihih

    May 17, 2011 | 8:30 pm

  46. Marketman says:

    Luwee, unfortunately, the restaurants aren’t open yet. But if you are waiting in the airport lounge in Cebu, you can buy fresh/frozen zubuchon in the domestic departure lounge for you to enjoy in Ozamis… :) I am so happy the reaction to the dish seems positive… now to nail the sauce that accompanies it. Thanks!

    May 17, 2011 | 8:49 pm

  47. Super.me says:

    Looks so yummy!

    May 17, 2011 | 8:58 pm

  48. MP says:

    If the pictures are anything to go by, I think you have another winner, MM. No worries if you need to price them higher than ordinary sisig or squid dish – I think Pinoys are now more open to paying more for great food.

    May 17, 2011 | 10:20 pm

  49. evAv says:

    So excited for the opening ….something to look forward to.

    May 17, 2011 | 11:29 pm

  50. dale iranon says:

    I think the key to this dish is the doneness of the squid. I love squid (wow and I love pork too!) when its done right and by the looks of this dish it looks just right! As they say, it must be 2min or 2hrs for squid, anything in between results to chewing gum.

    For sawsawan, i think sa spicy vinegar, would go well with this dish. Drizzled maybe with some rendred pork fat from the lechon. Hmmm.

    I cant wait to visit Cebu again!

    May 17, 2011 | 11:43 pm

  51. willie says:

    I made these with tomatoes and onions for stuffing, but with sisig,,,oh porky goodness,,,,,,for sure on my grilling list this coming weekend, I will stand proud next to my grill look to the east and pay homage to you MM……

    May 18, 2011 | 1:19 am

  52. Rochelle says:

    OMG! this makes my mouth water and makes me miss pinas more :(
    I would love this sawsaw in suka pinakurat! that would be totally heaven! thanks MM! :)

    May 18, 2011 | 2:39 am

  53. denise says:

    *raises hand* tester tester!!!!

    you had me at squid..not nearly enough fresh squid in Dubai and certainly nothing where i am at now!

    May 18, 2011 | 5:24 am

  54. Ging says:

    OT: how come my previous post was deleted? :-(

    May 18, 2011 | 6:39 am

  55. Jake says:

    I would really love to taste this experimental dish. The sisig should be crunchy like chicaron so when we chew it, we can hear the crispiness that our teeth have crashed

    May 18, 2011 | 6:59 am

  56. Marketman says:

    Jake, actually, our lechon sisig is more naturally creamy, and only crunchy if you really let it sit on a hot cast iron plate/pan for longer… Ging, no idea, I just checked my spam and moderation folders and nothing from you is there, so I am not sure what the glitch is… For folks who want to try this at home, remember to saute the stuffing first!

    May 18, 2011 | 7:08 am

  57. Pinksalmonlady says:

    This squid makes me drool. Just looking at it makes me want to try cooking this at home.

    May 18, 2011 | 7:22 am

  58. AM says:

    If only…there was smell-a-vision or taste-a-vision…the dish looks yummy. Your posts are inspiring; wanting me to make creative new recipes. Thanks for the inspiration, MM!

    May 18, 2011 | 11:22 am

  59. jakbkk says:

    those squid look very tempting….maybe a little BBQ sauce to add to the taste? i’m thinking like Aristocrat’s sweet BBQ sauce or maybe a teriyaki one or a hot sauce ala Frank’s

    May 18, 2011 | 12:40 pm

  60. Lissa says:

    Hi MM! Just a suggestion — how about spritzing this dish with lemon or kalamansi just before serving? To brighten up the squid and sisig. For the name, how about squisig? :)

    May 18, 2011 | 3:44 pm

  61. chloe says:

    your squid is bursting with yummy sisig stuffing! I agree that this should go with a sawsawan. I would love a spicy sisig stuffing, MM.

    May 18, 2011 | 6:04 pm

  62. MP says:

    Lissa!! Squisig = genius!

    I bet you would come up with the best name to call a male “mistress”! :)

    May 18, 2011 | 6:38 pm

  63. Mila says:

    Maybe you could have sisig day every week so that you’re not running out of sisig at the wrong time? One day for sisig (sisig specialties), one day for pork belly, one day for something else extra porky.

    How long do you poach the squid before you stuff it with the sisig? Maybe use a tomato/onion salad topped with chicharon as a garnish instead? Or would that just push the envelope at that point (not to mention lipitor sales)?

    May 18, 2011 | 8:10 pm

  64. gina says:

    Good luck on your restaurant venture, MM. Keeping the food cost down will be key to a successful and profitable operation. Besides good service and good food, I hope you have a good accountant that will help keep you on track. After all, it is a numbers game!!

    May 19, 2011 | 5:12 am

  65. linda says:

    Looks like a dish to die for and a sure winner! A squeeze of calamansi will do me – simple and fresh!

    Wishing you all the best,MM!

    May 19, 2011 | 5:48 am

  66. ariel nievera says:

    MM this dish looks like a winner. Maybe some bulalo dishes also(sizlling and nilaga)

    May 19, 2011 | 10:04 am

  67. Marketman says:

    ariel… trying to keep it closer to the pork theme… though there may be beef specials… :)

    May 19, 2011 | 12:09 pm

  68. Footloose says:

    These pics give me a truly importunate case of homesickness.

    May 19, 2011 | 9:02 pm

  69. Margaux Salcedo says:

    wowow. this looks deadly. how do i get my hands on this??

    May 20, 2011 | 12:36 pm

  70. Marketman says:

    Margaux, another 5 weeks or so till the Zubuchon restaurants in Cebu open… :)

    May 20, 2011 | 2:05 pm

  71. una says:

    A refreshing relish maybe, but i would try it by itself and enjoy the flavors before dipping. I’m imagining eating this dish near a body of water. Can’t wait for the grand opening!

    May 21, 2011 | 1:26 am

  72. Tracy says:

    The Pinoy version of surf and turf. :)

    May 21, 2011 | 11:08 am

  73. Elizabeth says:

    Just from the looks of it, i think this dish is going to be a bestseller. Reminds me of something my grandfather used to make. I suggest focus on the squid and a signature dipping sauce if you will. maybe a bit of garnishing will help. Can’t wait to get a taste of this when I visit Cebu. When is the restaurant’s official opening? Always a pleasure to read your posts MM.

    May 21, 2011 | 5:33 pm

  74. rita says:

    those calamari looks good, until i looked-up what sisig means and uhmmm… i think i’ll pass on the stuffing. :)

    May 21, 2011 | 9:00 pm

  75. MrsLavendula says:

    this looks so delicious! please tell me you’ll open a restaurant in Manila!

    May 22, 2011 | 2:23 pm

  76. Sac2011 says:

    MM its my first time to visit your site,and i am already thrilled to see all those marvalous
    foods. I am also of the idea, that we need to hunt for the fresh foods and ingredients that
    we will use to cook our own foods for the main reason that we know the sources of these products.Thanks for sharing your time and talent and hopefully might recommend in the near
    future some ideas for improving our cooking .

    Oct 17, 2011 | 1:31 pm

  77. Joy says:

    i was able to try this dish and fell in love with it!!!!! :)

    Oct 23, 2011 | 4:51 am

  78. Liza m.c. says:

    We tried this dish, and it was awesome! Your vinegar with chili oil kicked it up another level! can’t wait to go back to Cebu and tryout your rest again. :)

    Jan 15, 2012 | 12:46 am


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