23 Feb2011


The first Pan de Sisig didn’t really deserve the name, so I am officially “transferring” the name to this version, at least on this blog. :) A hefty pan de sal stuffed with lechon sisig and baked until lightly golden brown. Straight out of the oven it was slightly crisp on the outside and substantial on the inside. The sisig was tasty and salty and just “eureka-ish”… shy doesn’t anyone sell these along with corned beef and tuna pan de sals??? I couldn’t resist the temptation and had one tiny bite of both bread and filling. Yum.


We have recently been experimenting with pan de sal again, using the finest hard wheat flour we could find, french yeast and good salt and still we are unhappy with the results. Even Sister was stumped, and she’s wondering if it’s the local flour, yeast or our oven that’s to blame. Let’s just say, we have been unable to find the holy grail of home made pan de sal just yet (after at least 15 tries over the years). So I used some of the shortcuts in pan de sal recipes I featured before, and it had reasonably good results, but not the old-fashioned type of bread we have been seeking for a while now. At any rate, make the pan de sal dough and carefully stuff it with pre-cooked lechon sisig a la Marketman.


Let the stuffed dough rise for an hour or two and bake at 400F until done. The photos do the concoction justice. I will admit I am a bit mental at the moment, and the diet is forcing me to cook more than I usually do, and I make everyone in the house eat it all up. They are starting to look at me funny or not so funny at this point. But the dozens of breads/tortas/siopaos etc. are heading home with crew or being shared with neighbors… The cooking helps to satisfy my need to be near food when I can’t actually eat it.


I even brought the baked goods to a Board meeting earlier this afternoon to fatten the other folks up as well. :) Now if only I could email you some of these experiments… :)



  1. Eight says:

    Yum! :)

    Feb 23, 2011 | 6:52 pm


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  3. natie says:

    That is a “must try”, but with corned beef..good luck and persevere, MM..you’ll be so happy when you get it right.

    Feb 23, 2011 | 7:47 pm

  4. richard01 says:

    It’s been a long time since I’ve had anything but crap bread in the Philippines. Vietnamese baguettes in Palawan were tremendous, crispy and fresh, and I’ve had some similar from a ‘Chinese’ baker in Bantayan, but otherwise, it’s crap.
    Take this, from the wrapper for fresh bread bought locally:


    Ingredients: Flour, sugar, salt, veg oil, shortening & arkady.

    ‘Shortening’ gives the game away – it’s standard American-style crap. But arkady?

    Feb 23, 2011 | 7:57 pm

  5. Buddy says:

    This will work.

    Feb 23, 2011 | 7:58 pm

  6. Peach says:

    Yum, nice and crusty pan de sal! And the sizes are perfectly uniform too.

    Feb 23, 2011 | 8:38 pm

  7. joyce says:

    is the sisig inside still moist? i reckon the melted fat from the sisig will not let the stuffing dry out during baking.

    Feb 23, 2011 | 8:50 pm

  8. tonceq says:

    you know my email MM! ready when you are! :)

    Feb 23, 2011 | 8:56 pm

  9. satomi says:

    FEDEX MM!! :D

    Feb 23, 2011 | 10:25 pm

  10. ECC says:

    MM, are you trying to look thin by fattening all the people around you?

    Feb 23, 2011 | 10:28 pm

  11. thelma says:

    the last time i was in the philippines, we went to a gas station store where they were selling indiviually wrapped pan de sal with assorted fillings like adobo, cheese and corned beef. i thought that the pan de sal with corned beef was the best. your pan de sal looks good as well, mm….

    Feb 23, 2011 | 11:58 pm

  12. josephine says:

    You have my email too. Willing to work for food!

    Feb 24, 2011 | 12:45 am

  13. Getter Dragon 1 says:

    If you find yourself in Silicon Valley, there is a local place that serves stuffed pan de sal in varieties outside of the usual corned beef (yuck).

    Feb 24, 2011 | 1:29 am

  14. aly says:

    wahahaha!i can’t imagine getting pan de sal from the e-mail.maybe in the near future,pwede na.calling bill gates.hehehe.

    Feb 24, 2011 | 7:09 am

  15. bearhug0127 says:

    @ ECC – love your sense of humor!
    To MM – will work for food! Emailing the goodies is unrealistic at the moment, Here’s my physical address: xxx, yyyy. LOL!

    Feb 24, 2011 | 8:40 am

  16. roxie says:


    Feb 24, 2011 | 8:43 am

  17. millet says:

    oohh..i can’t be near food when i’m dieting..the smell would be too much temptation! these pan de sals look like the real thing (except for those flour “spots” where dry breadcrumbs are supposed to be, i think)..what was not right with them, MM?

    Feb 24, 2011 | 9:33 am

  18. meekerz says:

    Hahaha… fatten the people around you so you’ll feel slimmer ;)

    Feb 24, 2011 | 11:27 am

  19. denise says:

    when emailing food becomes a reality…i will be the first one to sign up and beg you to send my way your experiments…if steve jobs wasn’t sickly these days i’d bet my money on him to find a way to do it…

    and i envy the people who are around you these days!!!

    Feb 24, 2011 | 11:55 am

  20. ragamuffin girl says:

    that’s exactly how i do things MM! i’m on a strict diet now but i’ve been baking like crazy and inhaling the scent from the oven to satisfy my cravings! then it’s all shipped off to hubby’s officemates. :) how i wish we could eat eat eat without thought of bad consequences, weight and health-wise. i voted for lechon with liver sauce because it reminds me most of my fave Cibo sandwich… panini porcetta with red wine liver sauce. i suppose it would taste great with applesauce too. i’m not a fanatic pure lechon eater, so innovative and inventive reincarnations like what you’ve been experimenting with are tops in my book. :) here’s to more lechon experiments!

    Feb 24, 2011 | 12:53 pm

  21. Isa Garchitorena says:

    I have pan de sal in the oven right now, I followed the link to the Aboitiz version. it smells wonderful! Thanks for the inspiration MM!

    Feb 24, 2011 | 1:51 pm

  22. cusinera says:

    I just finished baking my 3rd batch of pandesal…ready to be frozen=) Been more than a month now since I bought a packet of slice bread, I love the freshly baked ones….with good butter para nang heaven=) That pan de sisig is to die for….sa sarap!

    Feb 24, 2011 | 4:54 pm

  23. Joy says:

    My husband would love this. This is a great take on sisig.

    Feb 26, 2011 | 3:58 am


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