the craving just got too intense, too hot to handle.
i even ordered some from the one and only Pinoy restaurant in…my city? the state? the whole of New England?
it would have been good, except that they put a LOT of minced ginger in their otherwise delicious (and reasonably priced) sisig.
it took too long to pull out the finely minced pieces–don’t get me wrong! i like ginger, i love ginger!–just not in my sisig.
so of course, the only recourse, is to make some myself.
i first had mine, sizzling, at Trellis Restaurant–at the site which used to be my Uncle’s house.
there’s so much fun in the search for ingredients. (???) first you have to find a pork head. barring that, you find pork face/snout. the best sisig i had was in California, Ma-made, with fresh roasted lechon and the creamy pork brain mashed in.
impossible? then find some pork belly and ears to provide that unique crunchy chewy “makunat” texture.
i got lucky and found pork snouts. i just supplemented with a meaty pork belly, and the instant sisig packet,
and my fresh calamansi from California, and bottled labuyo juice,
and fresh chopped red onions. roast parboiled chicken livers stand in for the brains….
and the cravings have been satiated.
for now.
now where’s that sizzling platter?
stel 