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…

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