Comments on: Pan de Sisig a la Marketman

By: Jasmin

Jasmin — Mon, 11 Jan 2010 22:39:58 +0000

Wow! I did not know that! Impressive! Obviously I need to read your archives (stumbled upon your blog while searching for a bagnet recipe). I came to the US as a child and haven’t returned since ’83, before the (pinoy) genetic predisposition to be a foodie manifested. I’m Ilocano (grew up here though) but am not accustomed to the “dry” cooking style (dry adobo, dinuguan, pakbet, etc). I’m trying to learn before it’s too late! I live in the SF Bay Area, home to lots of Filipinos and Filipino food, but it’s time to visit the Motherland as an adult (and orient the american husband, who loves our food). I can’t wait to eat Ilocano longanisa! (I haven’t cracked the secret but I’m told it has to do with fat from the pig’s head, hanging them out to dry, using a particular Ilocano vinegar…sigh) The endless mysteries of porkoholism.

You’re hilarious and your site rocks! Hopefully you have a palabok recipe because my sister just made it using cream of mushroom soup and it was…strange. Let us know when you publish the book ;D

By: Joyce

Joyce — Mon, 11 Jan 2010 19:17:42 +0000

I just forwarded to all my office friends who are now glaring at me because we are now all craving this..good thing Jasmin is my sister and lives nearby!! Just call me hungry!

By: Marketman

Marketman — Mon, 11 Jan 2010 05:03:58 +0000

Jasmin, I WAS one of Mr. Bourdain’s hosts… and did the lechon for him. :)

By: Jasmin

Jasmin — Mon, 11 Jan 2010 05:01:13 +0000

You are an evil, evil man! Thanks to you I’m boiling a pork belly for bagnet for pakbet which I was supposed to cook yesterday…Anthony Bourdain should’ve visited you for his PI show ;D

Lots of great ideas in the comments, too! Can’t wait to visit the PI at the end of the month!

By: RON B.

RON B. — Tue, 01 Dec 2009 18:51:29 +0000

You should try it as a taco filling. Grilled corn tortillas with a little cilantro and a little calamansi juice, pretty awesome combination.A cold bottle of San Miguel would be even greater….ENJOY….

By: junb

junb — Sat, 14 Nov 2009 00:26:30 +0000

I have to try this….I Need to buy one whole pig head again and roast in the oven then make sisig….Hmmmm

By: paolo

paolo — Wed, 11 Nov 2009 01:48:00 +0000

Will definitely try this one MarketMan!! will probably add cheese and fried egg just like the others are suggesting . this what i call “Cholesterol free food” ( lots and lots of free cholesterol !! )

By: Marvin

Marvin — Tue, 10 Nov 2009 15:52:03 +0000

Hi MM,

I’ve been doing a similar pan de sisig, with a spicy sriracha mayonaise and fried egg on it. I’ve also made a pulled pork adobo on pandesal topped with acharra as you’ve done here, but i also like a grilled pineapple slice on it as well. I’ll definitely have to try your version with the green chilies. Everything looks awesome as usual!

By: pulutan

pulutan — Tue, 10 Nov 2009 00:55:46 +0000

am sure a triple bypass version of pan de sisig (with melted sharp cheddar cheese & bits of jalapenos) will go head to head with Geno’s Philly Cheesesteaks in South Philadelphia! i started drooling . . .

By: denise

denise — Mon, 09 Nov 2009 22:30:10 +0000

food porn alert! hehe…i can get my hands on some frozen Purefoods sisig and good mayo and fresh pan de sal…but at 240am i will have to contend with dry turkey bacon