Sisig Overload

Photo from http://tourism-philippines.com/pampanga/
by http://www.flickr.com/photos/lesterphotogallery/

Sisig has surprisingly made its regular appearance on the dinner table when my parents, sister, aunt, and grandma were here late last month. Except, of course, for that dinner in North Park, which obviously does not serve this dish, and that dinner at home during my parents’ 31st anniversary celebration. I admit I have underestimated the taste buds of the rest of the family and categorized them under “picky” and “unadventurous”. They eat innards. I don’t. They eat any fish dish while I have my own list of “edible” fish. They stuff themselves with more greens than I can tolerate. So, who’s picky?

As you may already know, sisig is made of a pig’s cheeks and is often mixed with liver and what have you. The first time I saw it, it was as if I was seeing in reality my mental sketch of a human brain taken out of a skull, chopped finely, and cooked. I may have gory imaginings sometimes but that sisig still looked weird and scary to bits. But the innovative Pinoys devised a way to make it friendlier to the less adventurous segment of the population.