Sisig at home

Yesterday, on my first day back in Bohol, my cousins Christopher and Anthony decided to cook up one of my favorite Filipino dishes in the world. To say they worked hard at it is an understatement.

1) After buying pig face and pig tongue (mukha ng baboy and dila ng baboy) from the market, they threw them in a boiling pot of water to simmer with salt, pepper, and spices. Above, Anthony scored and sliced the boiled pieces so they’d fit onto the grill.

2) While Anthony was prepping the boiled face and tongue, Christopher above threw them onto a makeshift grill in the middle of their wood-burning cooking area.

The chimney vent outside the wood-burning kitchen.

3) After grilling sans any marinade or additional stuff, it was onto the slicing and dicing. It was then that we realized, someone needs to invent a mechanical sisig maker.

4) It looked so good being sliced straight out of the grill, but it wasn’t over yet. It was about to get even better. Additional fixin’s were prepped to add even more dimension to an already flavorful, juicy, diced pork face and tongue. Chopped onions, chili peppers, garlic, and diced tomatoes were all that was needed for their homemade “non-sizzling” version.

5) After throwing all the ingredients into a hot pan, we couldn’t forget the “creme de la creme”… the “cherry on top”… the “icing on the cake”…

The “raw egg on the sisig”!

Daghang salamat Christopher and Anthony! Im pushing them to make isaw (chicken intestines), my favorite pinoy street food I can’t get in America. If not, there’s always the carinderia (neighborhood eatery).