Oh, that 😂 I’m so ashamed I didn’t get it straight away even though I’m Filipino 😅
What type of sisig did you have? It’s traditionally made with pig’s head but if you don’t want that, you can’t go wrong with pork belly or chicken cut into small chunks 👍🏽
It was pig’s ear and other head stuff, but the real problem was that it was about half as fresh as it should have been. I only mentioned sisig in this post as a way of listing all the gnarly stuff I’ve liked over the years to compare it to the one thing I just can’t handle (except as an ingredient in one dish ever apparently). Little quiet karaoke place with no customers that used to be in Seattle, back when I lived stateside. Not surprised to find out that it’s gone, they needed a different crowd.
Sisig mentioned rahhh 🇵🇭🔥💯
We’re a “barrel man on the mantle” type of family, you know?
I dunno what that means but I’m guessing it’s not good. You also did mention Dinuguan which I like also.
Matter of taste I guess - https://en.wikipedia.org/wiki/Barrel_man_(novelty)
I like dinuguan and sisig, but I’ve definitely had plates of sisig I’ve regretted.
Oh, that 😂 I’m so ashamed I didn’t get it straight away even though I’m Filipino 😅
What type of sisig did you have? It’s traditionally made with pig’s head but if you don’t want that, you can’t go wrong with pork belly or chicken cut into small chunks 👍🏽
It was pig’s ear and other head stuff, but the real problem was that it was about half as fresh as it should have been. I only mentioned sisig in this post as a way of listing all the gnarly stuff I’ve liked over the years to compare it to the one thing I just can’t handle (except as an ingredient in one dish ever apparently). Little quiet karaoke place with no customers that used to be in Seattle, back when I lived stateside. Not surprised to find out that it’s gone, they needed a different crowd.
I had a hunch it’s the way it’s cooked, should always be fresh.
I’ve learned my lesson. Only going to order it at places that are bumping