Comments on: Lechon Sisig a la Marketman

By: farida

farida — Mon, 08 Feb 2010 06:23:28 +0000

I am curious about this lechon sisig recipe, whichI have often read on this blog, but have not eaten or heard of it before. But after reading the above recipe, I now have a recipe for the face, snout, etc. I saw at the grocery here. Although, I don’t think it had the cheek. Must go back to the grocery and check if they have some more of that. I was actually salivating looking at it with some kind of dish in mind but I am all by myself and can’t or don’t want to eat it all by myself. I am thinking of roasting it first then do the sisig.

By: helen a.

helen a. — Wed, 20 Jan 2010 07:39:13 +0000

well ,just finished reading the recipe of sisig it makes me hungry oh my god i love that. in our place we call it dinakdakan. i agree it is more tastier if you mix the brain,and make it spicy and grill it way more better. adios amigos keep eating sisig or dinakdakan . we kababayan in vancouver well keep eating this oh….so…ooo good.

By: Cecilia

Cecilia — Wed, 18 Mar 2009 00:57:22 +0000

I do cook sisig similar to your first version, but yes, spicier, and I also add patis to the seasoning which gives it another level of complexity. Sooo yummy! Pig heaven!

By: botchok

botchok — Fri, 02 Jan 2009 22:10:46 +0000

Hi! marketman, this is my first time to post on your site but i’ve been a reader for a long time. I always liked wha i read and especially the discussions. I also make a mean sisig. when i was still in the phils. i am the barkadas official sisig maker. I was just wandering if you ever tried to use left over turkey.We have lots of it in the fridge and i was thinking if it will be worth my time to use it for sisig. thanks a lot and more power to your site.

By: Marketman

Marketman — Fri, 12 Dec 2008 05:19:49 +0000

issastemler, have you tried it? maybe you should consider tasting it instead of dismissing it based on personal food biases or experiences… Without knowing it you probably eat some fairly weird stuff, only it is disguised by snazzy packaging or commonplace names. If you have ever eaten a dish made with ground meat, you really should look into what goes into it. Or sausages for that matter. Ever enjoyed a hotdog? Spam? Trust me, this version of lechon sisig has less “GROSS” parts of a pig than those other dishes also made with pork… :)

By: issastemler

issastemler — Thu, 25 Sep 2008 05:52:00 +0000

i don’t see the need for brains or a raw egg to make the plate of pig fat any creamier. that is all.

By: issastemler

issastemler — Thu, 25 Sep 2008 05:51:20 +0000

OMG that is gross! i am filipino and always new that Filipino food is fattening and sometimes wierd but Geez! i do love lechon tho.

By: raine ramirez

raine ramirez — Wed, 28 May 2008 17:00:26 +0000

I don’t think I have ever had sisig, but I bet I will like it.

By: maggie

maggie — Mon, 26 May 2008 00:58:57 +0000

no pineapples on any of my sisig, just a dollop of mayo before serving for all of them. this is sisig-easy version. cook it with lots of onions and siling labuyo, make sure it’s real crispy, add a dollop of mayo. stir a bit and serve…

yum! yum! yum!

By: witsandnuts

witsandnuts — Sun, 25 May 2008 04:04:20 +0000

Mouthwatering! Unluckily there’s no lechon here in UAE. Abu Dhabi’s Barrio Fiesta’s crispy pata and sisig do not taste well. Makes me daydream about CNT Lechon. =)