Bestill my heart. Literally. Artery clogging material. Something to die for. :) I went into the Zubuchon kitchen just as a fresh pan of lechon sisig was about to be packed. Each kilo of our lechon sisig is made from about 3-4 kilos of lechon head and prime parts of the lechon. We use the cheeks or jowls, ears, neck, skin and meat from some of the legs and mince it up by hand to create the sisig. It does not include the brain or any other internal organs. In other words, it is a really “sosyal” kind of sisig, and actually rather premium priced due to the quality and cost of the base product. Also, since the lechon has been slow roasted for hours, the sisig is actually already cooked and only needs to be fried to crisp it up or to incorporate other ingredients like chilies or other ingredients. I decided to try and experiment with the freshly chopped sisig…
I simply flavored the sisig with soy, vinegar, chilies, salt, pepper and pan fried it until browned and crisp. It was a disaster. :) The patty fell apart and lost its shape, and basically turned into a big lump of sisig.
I guess I should have figured out that the patty would need some sort of binder but impatient, I ended up with a delicious mess.
Thankfully, I only made one test patty, and adjusted the concoction immediately. I added some lightly beaten egg, and instead of breadcrumbs (we had none), one of the crew ran to the corner sari-sari store and bought some skyflakes crackers which we pulverized and added to the mix.
Next, I let the patties rest in the fridge for 45 minutes before cooking them…
…then heated up some oil in a kawali…
…and fried the patties until crisp and golden brown.
The results the second time around? Just look at it! It was crisp, chewy, fatty, rich, flavorful and probably wickedly sinful on the calorie and cholesterol scale. We plated up one patty with some chili sauce on the side and the crew were amazed with the results. Once we tweak this a bit more, and use breadcrumbs rather than skyflakes, we may try to package them frozen so folks can buy them and when they get home simply defrost and fry for a few minutes. Great with rice and egg for breakfast, lunch or dinner. Probably pretty good in a hamburger bun as well. Zubusisig Patties here we come… :)
73 Responses
Dear MM
OMG xs 100!! Can these (premium sisig and premium sisig burger patties) be made available in Manila, please???
Let us know please.. grazzi, MM!
This sisig patties are to die for! Alas, I could only look at it!!!
yum-oh!
Now this gets my thumbs up. I’m drooling.
Email me the price once available and be ready to send my order to Manila.
eat this in the morning and it sure will be a hearty breakfast. best with lots of rice. yum! congratulations on the KMJS feature!
Where can we order the sosy sisig patties? and I want to share i love your blog :)
MM I really am envious, first because of the inasal, then the sisig patty but most importantly because of where you have taken zubochon. It all started here in marketmanila, you were merely teaching us, your readers how to cook the perfect inasal and look at where it is now. I wish I can do something like that, you are one of my inspirations. Nanambok na baya ko sige basa sa imong blog. :)
oh my God, another zubuchon product. i had the lechon and will try the sisig soon plus the patties…Congrats to the new invention!
OMG MM!! what r u doing?? aren’t u supposed to be on a diet??? i want these!!!!! it’s fat chance i’ll ever get to have this in melbourne! but oohhhhh i’m coming home for a cousin’s wedding in june so i might just retract that statement!! i will have my share of sisig when i’m in manila!! woohooo!!
Amazing Zubuchon reinventions!
I looove good sisig! Man, I wish I were going to Cebu in February so I could taste Zubuchon. Alas, I’ll just be in Manila and Bohol. Next time, I guess.
I must admit that while the patty doesn’t exactly look appetizing, it probably tastes divine.
MM, have you ever tried something unique with Zubu, like lechon pasta (or even a pizza like how Pizza Hut does it)? I bet a panizza version would be spectacular.
Ohgawd. This is BAD. But GOOOOOOD :)
It is healthy there’s Skyflakes in it.
soooo want one!!! sisig is one of my fav!
Holy $*&@! I just finished a burger 100% made of mushrooms; my bid on eating healthier. Now this? Oh the humanity!!! :P
Note to self: Run/hike/bike right after the consumption of this burger.
Thanks MM !! : ))
This is healthy. Healthy pigs chopped and fried to a crisp.
healthy…pork is white meat. =)
That’s some serious head cheese! I’ve been planning on making a terrine but this looks much better.
WINNER!!!! Hope frozen Zubusisig and Zububurgers(?) would be sold at Manila groceries soon!!!!!
waahh, so many new postsmm! cant keep up. you’re on a roll or maybe i’ve been too busy to check out the site as often as i used to hehe. keep it coming! (those sisig patties pics are making me drool, looks delish)
Hi MarketMan,
Amazing Patties! It’s my first time to visit your blog site and I am very impressed. I hope to learn a lot from your posts. Definitely, I will be spending a lot of time now in reading your archives! More Power! :)
edg
I think i’ll make some whole-wheat pan de sal for them zubu-sisig patties!!! The whole-wheat should counter any negative of the sisig…;->
Looks deliciously sinful.
i’m getting sick, it’s a beautiful disaster! :))
Pork reigns supreme. Haven’t you notice the conversation and comments rises exponentially when you post something so yummy as this, MM!!
i’m the biggest fan of lechon sisig, so you are after my heart, MM…literally! OMG, just when I thought nothing could top the original, you come up with this! My heart skipped a beat ;-)
lee and artisan chocolatier, skyflakes & whole wheat bread make it healthier? Yeah, right. I love the logic!
Hello MM! Pictures pa lang nagbara na ang ugat sa puso ko. LOL. Nice photos. Kakatakam…
Yummmmmmmmyyyyy… personally, I would take your first one (the “delicious mess”!) over the final patty, with steaming hot rice and a sunny-side up egg… hog heaven! Can’t wait for Zubuchon to come to Manila!
by the time i get to visit cebu again, there will probably be a whole line of zubuchon products. yey!
this’ll give any Burger out there a run for their money (aka: “double patty burgers” and “all meat burgers”)… not just in taste but in calorie content!
I agree that it is healthy! there’s no preservatives! :)
This truly made my morning. I’m now imagining this w/ a fried egg on top and some atchara on the side. Salamat po!
Now more than ever, I AM NOT allowed to go back home…hubby sees your posts like this and tells me adamantly..no, no. no! I have even used Lee’s and Artisan’s excuses making these patties healthier but didn’t work on hubby!
I would buy this in a heartbeat! Yes, please package and freeze and I’ll just find a way to get my butt to Cebu!
I love how the title of this post has a smiley face after it :) That’s how I felt too after reading it :)
ahhhh…i’m hungry.
cant wait to taste this one… hope it would be available in Manila too :)
Dear Marketman,
Consider this my application to any position within Zubuchon’s R & D. I will be a dedicated taste tester.
Sincerely,
Jean
(That sisig patty is so money!)
this is not fair to us who won’t be able to get our hands on these precious patties since we live halfway across the world from u guys :( it’s just not fair!
i can only imagine what this tastes like!! YUM!! i have been trying to make sisig on my own here since i have access to the heads of roasted pigs, but i am sure mine doesn’t taste as good as yours! we can just rationalize the vinegar “TAKES AWAY” the cholesterol and calories. LOL.
I think, to reduce the guilt, I’ll add chopped green and red peppers and some scallions on mine, makes for a colorful patty too; pickled radish and/or cukes on the side, but then…. I’ll have to double up on the garlic rice! GRRRRRRR!
Bravo! Another installment in the litany of pulutan. I think a heady diet Coke on ice should pair well with your creation. Best of all, you probably can enjoy this fatty, crispy, cheeky, porky goodness either table side or ‘on the go’…the commuter sisig.
For Sister: …sorry, MM!
Sister…have you ever tried piment d’espelette (dried ones)? I am now scouring seed catalogues and googling new vegetable varieties to plant. The piment d’ espelette seeds are available from Reimer seeds…the other one is in UK. Maybe your little brother might want to try it and plant it in Cebu. A friend of mine who is my mushroom buddy is French from Paris and she told me about this pepper. I think it is worth a try and plant it in Cebu considering the price they sell the dried ones…65 gm for $17?
I’m going to have a sisig patty on a baguette with atchara,slices of red onion ,shredded lettuce,fresh coriander,with lashings of aioli and imagine that I’m eating something healthy:)
Deadly to say the least.
YUMMY!!! a truly pinoy burger version !!!
artery clogging good!!!!!
MM,
Why oh why do you keep on torturing us with your Zubuchon experiments?!?!?! :)
Isn’t it amazing what kinds of reactions pork posts garner? It’s the gamut from pain to pleasure. :)
Looks like I can toast this in the oven like hash browns… Less oil, less guilt!
Hmmm…needs butter, think…..
myra p, that’s an interesting idea, maybe just sprayed with PAM to help brown? :)
deadly combination MM!
MM, is it a deadly sin if bacon strips were added on top of the sisig patties ?
bearhug, I don’t think so :) …. it’s the pleasure you get heehehee … Add whatever you want but for me a Foie gras and zubusisig will be the ultimate !!!!!!!!!!!!!!!!!!
If I jogged for an hour, I can validate biting into this divine feast! Huhuhu… If you’re ever in Dallas, email me a list of ingredients and you can cook in my kitchen. A lot of Cebuanos dying to sample your cooking here. All are equipped with hungry bellies, mad Videoke skills and San Miguel Beer.
Truth is, I wanna cook like you when I grow up…
MM, you’ll be the death of me! Haha!
I can cut up the patties in quarters (sixths even) stick party toothpicks in them ,with pineapples para healthy, serve to my friends as pica-pica and fill the beer tower with ice cold beer! Yun yon!
MM, i pray that the ZubuSisig Patties be available the soonest in Manila :)… just looking at it, it’s to die for…a few run will help reduce the cholesterol. lol!
Betty Q,
Yes, I have Piment d’ Espelette, it’s terrific for many dishes, bettr than most paprika. All you need is a little can every 6 months, it goes a long way. Planting in Cebu is an idea.
Just finished baking a dozen panettone- using a Simile 3 day recipe. Candied Meyer lemon and Cara-cara orange peels to heighten flavor and added glaceed chestnuts to a few to guild the lilly, so to speak. Also made 3 dz. ensaimada. The slow rise was even slower in a cold kitchen-hence the 2 am reply.
Best to you.
mm that looks amazing. and it’s a good thing that’s not accessible to me right now. :)
I second the motion: Zubusisig Patties PLEASE! And very very soon!
i think my heart stopped and died from porcine bliss….just had sisig last night, and shared it with british and indian friends, along with crispy pata…they liked it to some extent :D
Betty Q,
What makes Piment d’Espelette special is that it is smoked as opposed to paprika which is just ground dried sweet or hot peppers, and that accounts for it’s special flavour. Don’t know if it’s worth doing in Cebu, One little can is enough for most households.
millet, lee and artisan chocolatier – and diet coke keeps it healthy too!
MM, we need that here in Toronto. please find a way to get it shipped here frozen even if it’s not in patty form yet. hand-chopped, seasoned, frozen. i’ll take it! =)
MM, try it on a baguette Banh Mi (vietnamese buns) style as suggested above by somebody. sounds good and mouth watering!
Nice idea, Sunflowii. Now that is what I call a glorified Banh Mi…of course, with MM…it will be with Momofuku pickles, cilantro, thinly sliced jalapeno and red onions or Walla Walla…have to have a splash or two of MAGGI seasoning … totally YUM!
yummmm…. i love sisig and i love burger patties on top of steaming rice!
thanks MM! more power!
i want some of this!!!! can’t wait for it to hit the zubuchon stall :) i’m sure it will be a hit!
Oh wow that looks sooooooooo goooood! Throw in the bacon and foie gras to even make it healthier :P Kidding aside, I need to try this!!!
I love it!!! :D
Hog casings I bought from the market butcher were thick and chewy. I had to peel it off after frying the sausage. Am I missing any technique to make it thinner, but not easily break?
My husband would love this. That is a great twist.
oops, wrong post. Out of topic. Sorry.