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Crispy Sisig Recipe



This crispy sisig was made from Lechon Kawali. Lechon recipe here >> Lechon Recipe

After deep frying the pork belly I chopped then to small pieces.

On a separate bowl I mixed chopped ginger, minced garlic, chopped onions, chopped jalapeno, chopped red bell pepper, vinegar, lime juice, salt and a little bit of sugar.

Add the chopped meat to the sauce, mix well and serve.

6 comments:

  1. CECILLE ..... May you and your family have a prosperous NEW YEAR!

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  2. Hey, I was in Pampanga few days ago where sisig originated! I would say, the ORIGINAL is still the best after tasting Iloilo's!

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  3. how is it different, Lee--pls describe...i don't eat it often, but i do love the crispy version.

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  4. Yes Natie, Pampanga's sisig is crispy and the taste is undescribale. You've got to taste it to be able to describe it. Copycats such a Iloilo's sisig is soggy and tastes different. Allow me Natie to use the Ilonggo word, NAMIT!!! It says it all!

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  5. Lee i never like those soggy sisig lalo na with mayo..yuck so mushy! so ur saying the original sisig is the crispy one? YUM! kaya pala ang new owner/management na resto dri lapit sakon ky tungod kapangpangan tag iya ang ila sisig crispy and really good.

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