BBQ Sisig-I guess the inner innovater came out of me with this dish haha. Last week, we had some left over BBQ pork ribs in the fridge and they tasted a little too bland for me…so what did I do? Well, I deboned them, chopped up the meat into smaller pieces along with some red onions, and turned the boring bbq into some delicious sisig! I also fried up some chicharon, chopped that up as well and added it on the grill with the meat. It came out amazing :) It had a perfect balance of the slight sweetness from the bbq marinade, and the fresh citrusy flavor of calamansi. So what advice can I give all my fellow cooks out there? Never settle for boring left overs. Be creative, be innovative, and turn something boring into something Manyaman!
Sisig Kapampangan- Once again, I am proud to say that this Manyaman Filipino Favorite originated in Pampanga :) Thanks to Aling Lucing of Angeles, Pampanga-Dakal a Salamat Pu! I’ll be honest, cooking sisig is definitely NOT an easy dish to cook…there are several specific cooking processes that go into it, and if even one of these cooking processes are not executed properly, the whole dish could go wrong. Thankfully, my sisig came out successfully, and more importantly, it came out Manyaman! The only thing that was missing was a case of San Miguel Beer hahah
