Comments on: Sizzling Sisig / Hog cheeks, nose and ears

By: faithful reader

faithful reader — Wed, 04 Mar 2009 12:50:10 +0000

I made sisig with left over lechon. The best part would be from the head. I even used the brain and mixed it in with the meat. It is soooooo good. Everyone loved it. But I didn’t tell them that I added the brain.

By: aileen salinas

aileen salinas — Wed, 19 Nov 2008 00:16:50 +0000

i love sisig,but one time i try the sisig 0f montery,hmmm,it taste almost the same but,medyo “maanta” na…..

By: Winky

Winky — Wed, 19 Mar 2008 03:39:08 +0000

Shucks! I miss sisig so much, i’ll even eat the pre-mixed ones from Monterey at the frozen section. That’s how desperately I miss it… good thing i’m on a Juice Cleanse diet.
MM, the way your cook made it looks divine! I’ll bring you a bottle of 1922 Gruaud Larose just to have dinner at your house.

By: Kuya Greg

Kuya Greg — Thu, 31 Jan 2008 05:50:03 +0000

I’m 100% American and 50% Filipino – yet to me, sisig is like love at first bite. We don’t have it here in Seattle, but I think if we tried hard enough we could find the ingredients somewhere. If we made the effort, of course we would have to make a huge batch. If we made a huge batch, we would have to have a huge party. If we had a huge party, well, we would have to invite our Filipino friends because the Americans would be a bunch of wussies and avoid it…

By: geraldine jones

geraldine jones — Fri, 25 Jan 2008 21:58:14 +0000

Sisig – no thanks!!!

By: jeraldine

jeraldine — Sun, 16 Dec 2007 21:56:55 +0000

i do really like sisig or dinakdakan a lot..

By: Paul Fern

Paul Fern — Sun, 09 Dec 2007 01:19:10 +0000

in my colllege days we put raw egg on sizling sisig, 2 tsp of lemon lime juice.

the eggs creates an equilibrium effect. for people with “almuranas” heehehhehehe

By: R. Santos

R. Santos — Sat, 03 Nov 2007 07:41:36 +0000

The best “sisig” I’ve tasted was at Pinoy Bistro, Cerritos. Crispy with just the right taste.

By: Juliet

Juliet — Sat, 07 Jul 2007 17:50:15 +0000

Food Tripper, Can you give me a recipe for the Mila’s sisig you mentioned? I am from the US and my husband has been asking me to make sisig. I don’t know how to make it.

By: food tripper

food tripper — Thu, 10 May 2007 18:38:50 +0000

i’m from angeles, pampanga. there are so many sisig versions as there are many cooks in pampanga. there is sisig matua (old) which is boiled (and sometimes) grilled pork cheeks and ears, with vingar/calamansi, onions, chili, salt and pepper and boiled or grilled chicken liver, somewhat like kinilaw. and the sizzling sisig as made famous by aling lucing near the riles, wherein pork cheeks and ears are boiled, grilled, chopped, seasoned with onions, calamansi, chili, salt and pepper with mashed grilled chicken liver and placed on a sizzling platter with star margarine. although aling lucing made sisig famous, it’s not the best sisig for me. i’d rather choose its neighbor aling naty’s as its the best sisig for me in the riles area only. but the best sisig for me is Mila’s Sisig and Tokwat Baboy wherein pork cheeks and ears are boiled, then deep fried before being chopped and seasoned, then placed on a sizzling platter. most of my friends who’ve tried aling lucing and mila’s swear that mila’s wins hands down. aside from sisig, they also have BBQ tocino as well which is absolutely divine. Mila’s is located near the boundary of Angeles and San Fernando. It’s somewhere in barangay Santo Domingo.