The Filipino restaurant down a few streets from my work, in my humble opinion, serves the best version of pork sisig. I am, I suppose, a frequent enough customer of this establishment and the kind of customer too bent in her ways that the minute I come in, the owner already has my plate heaped with sisig even before I get to the food counter. What can I say? Her bits and pieces of fatty pig jowls and ears have me hooked line and sinker. If it wasn’t for Lent, Friday would have found me inside this hole-in-a-wall, shoveling in spoon after spoon of rice and sisig with gusto. But because it’s Lent, I decided this weekend to replicate the sisig experience at home, sans pork. Here is my take on sisig using bangus. Enjoy!
March 18, 2013 By Leave a Comment