Pork "almost" sisig
Pork second courses
Every Christmas Eve, I make a big batch of pancit, adobo, and roast pork belly with very crispy chicharon, adapted from an Angela Dimayuga recipe. Christmas morning is for leftovers: I take any remaining pork and make sisig with it, alongside garlic fried rice and eggs. It's the best breakfast ever, and a reminder of the fish sauce–laden dishes my brother Forrester and I grew up eating. And I know it isn’t traditional sisig, per se. Traditional sisig is made with pork face and ears and chicken liver that's boiled, grilled, then cooked with aromatics. This is not that sisig. This is the Filipino-American version I make for my family every Christmas to celebrate our new life here in New York.
Share:
Comments