For years in the Philippines, Sisig has been associated with drinking sessions, as Pulutan. Also, lesser known, nutrition for pregnant women in the Philippines. However, these days, Sisig is a staple at Filipino Restaurants, most often served on a sizzling plate.
On the home turf, Sisig was made with pig cheeks, pig snouts, smothered with onions and laced with red hot peppers.
Maybe foreigners would not like pig ears and pig tails any better than pig cheeks but it is a step up.
Sisig has now evolved. Ground Pork, Ground Beef, Chicken Liver, Chicken Gizzard, Tuna, Squid, Shellfish are all being utilized to create Special Sisig. Other ingredients include Calamansi, Pineapple Juice, Black Peppercorns, Salt, White Onion and Chili Peppers. The new chefs on the block recommend garnishing Sisig with Mayonnaise and an Over EZ Egg.
Kewpie is probably not the go to Mayonnaise to put on your Cold Cut Sandwiches but it is good with Asian dishes. Like Sisig! In China, where I was an English teacher for 9 years, that was the only brand of Mayonnaise available where we lived, unless you took the A-Train to Hong Kong for shopping.
For years in Bacolod, I bought Home Brand Mayonnaise, Product of Freedonia, NY, but this year, I am buying Kraft Mayonnaise since it appeared on the scene. Surprisingly, I never see Hellmanns Mayonnaise in Bacolod City.
I have never tried Best Foods Mayonnaise, which I see everywhere. I have tried Lady’s Choice Mayonnaise in a pinch and that was it! It is not bad but it is not my choice.
I hope to see you one day, somewhere…all around Bacolod.
~ Gary ~