Tortang sisig at talong
Print This Post
I love sisig. Everyone in my family does. But, for the life of me, I can’t cook sisig — it just entails too much work from cleaning the pig’s head to the boiling to the grilling to the chopping… It’s just easier to order sisig in restaurants where it is a specialty. These days, however, cooked sisig can be brought in frozen packs from the supermarket. I’ve tried a couple of brands but was never satisfied until, last Sunday, I decided to buy a kilo and a half of Mother Earth’s sisig from SM Hypermarket.
“Mother Earth” is a brand but this isn’t an advertisement. I discovered Mother Earth products in Shopwise Antipolo. I loved the cheese hotdogs and the ham. Unfortunately, Shopwise Antipolo no longer sells Mother Earth products. I suppose they weren’t a big hit because they’re a bit higher priced than other commercial brands. And I suppose consumers are not very familiar with its products because it does not advertise on TV and print media.
So, when I found Mother Earth at SM Hypermarket and discovered the sisig, I couldn’t resist. I decided to experiment too on other ways of serving the sisig aside from the usual hot plate presentation. I made tortang talong (eggplant frittata) with sisig. I only cooked three eggplants and a small portion of the kilo-and-a-half of sisig because everyone said they were still too full from a late merienda of pan de sal and kesong puti. But everyone had dinner, anyway. 
But what is sisig? It is a spicy pork dish traditionally served as pulutan, an accompaniment for beer or other alcoholic beverages. It is made with pig’s ears and the meat from the pig’s face which are boiled, grilled, chopped then mixed with minced cooked pig’s brain and, sometimes, with minced pork liver. The meat mixture is tossed with freshly chopped onions, garlic, chili peppers and served on a hot plate with kalamansi halves and liquid seasoning on the side.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
16 Responses to “Tortang sisig at talong”
Leave a Reply
You made me crave for tortang talong!
Ooooh. that’s a good idea. You know sisig is getting to be very popular with filipino restaurants in the bay area. I never saw it on the menus much. Is it a new dish? My parents had never heard of sisig and they only moved to California in the 1980’s. I had only heard of it the last time I went to the Philippines in 2004. Ahhhh. two of my favorite filipino foods put together in one dish! awesome…i don’t know if i can find any frozen sisig around here.
Gay, it’s easy to make so you can always satisfy the craving.
Khristine, no sisig is not a new dish. It’s an old dish associated with Pampanga.
I love tortang talong… but my Mom makes it for me without the meat, since I’m a vegetarian. She chops up tofu and puts it in the egg batter. It tastes pretty good.
Fantastic idea! I love both tortang talong and sisig…this would be heaven!
fruityoaty, tortang talong is good even with just eggs — especially if some chopped herbs are mixed with the eggs.
LOL joey. enjoy. we did.
using the large eggplant, do i need to preboil the slices or can i just put the batter on top like a topping and fry the whole thing? i saw something like this at the italian restaurant. thanks connie.
cameron, the eggplants need to either be steamed, braised, grilled or broiled then peeled.
hI!
do you have any techniques for keeping the stuffing in the eggplant? Everytime I place the eggplant on the pan, everything breaks. yours look like they were cooked using one of those cookie cutters to retain the shape. thanks.
Oh, no molds necessary, anna. After peeling the eggplants, place one on a plate. Cut it in half lengthwise but not all the way through — just enough to open it up. Then press down the flesh lightly with the back of a fork while aiming to retain the shape of an elongated bowl. Spoon the filling onto the eggplant, pressing lightly with the back of a spoon. Then, lift the plate with one hand and hold above the frying pan. Slide the eggplant carefully into the hot oil by carefully pulling on the “tangkay”.
And you have to cook them in batches — two eggplants at a time so you have room to maneuver when it’s time to flip them over.
on a culinary tour, we ate at “kamayan sa palaisdaan” in Quezon.
we ate sisig but i think the meat was diffrent…
is there anyway to make sisig without the brains and all?
jamie, there is even bangus sisig.
hi connie!
i’ve cooked this a couple of times and my husband’s hard-to-please palate loved it!
thanks so much!
keep it up. you are a great inspiration to many of us!
Hi redge. Great, new twist to an old favorite, right? Even non-torta lovers won’t be able to resist the flavors of sisig.
hello.. my first time to check this site..i have i question which im sure maybe you’d laugh.. what is a sisig? everytime i go to filipino recipes i see this word sisig. i picture it in my mind as a baby chicken? thanks .good job by the way on this site.
kumusta,
I have made sisig many time with my panay wife. she uses just pork loin and liver, sometimes the cheeks fried into chicheron, some times the ears or any other part that is available. none the less the marinade: ginger,lemon,pinapple,hot peppers,onions,garlic and salt and pepper is what its all about. make a liquid relish and let it do its work for a day with fine chopped what ever grilled after boiled is nice. its great. make it your own. there are 100’s of varieties. yum we eat it hot and cold