Filipinos are discovering more and more ways to enjoy this delicacy from Pampanga – from bar chow (pulutan) to go with beer, to appetizer, main dish, and now pasta topping.
Serves: 4 persons
Prep Time: 10 minutes
Cooking Time: 20 minutes
- 150 grams bacon, chopped
- 1/2 cup diced onions
- 2 pieces chili pepper, sliced
- 2 packs prepared sisig
- salt and pepper to taste
- 1 1/2 tablespoons mayonnaise
- 3 tablespoons butter
- 9 tablespoons cream
- 700 grams cooked linguine pasta
- grated Parmesan cheese
- chopped chives
- crushed pork crackling (chicharon)
- Put bacon in hot pan and cook until crisp and brown.
- Add onions and sauté until translucent.
- Add chili pepper and sisig.
- Season with salt and pepper.
- Add mayonnaise.
- In a large pan, heat butter and cream. Season lightly.
- Add in cooked linguine and toss to coat with the cream sauce.
- Transfer linguine to a platter. Top with sisig mixture, cheese, chives, and chicharon.
- Nothing beats the flavor of freshly-cooked sisig, but when you’re in a hurry, frozen or even canned sisig will do as well.
– Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.