Yummy Homemade Sisig in Bacolod
When I eat out, I almost always order pork sisig. Needless to say, I love sisig. There’s just something about the texture, flavor, and aroma of this coarsely chopped pork mask that excites my palate. And in Bacolod City, I have found top homemade sisig that I can just prepare at home without much fuss.
The sizzling pork sisig is a Kapampangan dish that has made its way all over the Philippines. I guess we just like our pulutan (pica) so much, so it usually accompanies drinks during happy hour.
However, drinkers are not the only audience of pork sisig. It has also become a favorite ulam of Filipino families, whether at home or in restaurants. Moreover, it seems that every region has their own version of the sisig, according to the taste preference and cooking styles of the locals.
Homemade Sisig in Bacolod
Sometimes, however, I get a hankering for sisig and I just want to cook it at home. Yep, despite what others may think, I am a homebody and would prefer to just dine at home with family. My solution is to stock up on frozen homemade sisig and then pop them on the pan whenever I want some.
Here are the top homemade sisig in Bacolod that my husband and I like so much.
Leia C Pork Sisig
My husband and I debated on whether to classify Leia C pork sisig as homemade. After all, they already have a catering business and an eatery. But then again, I don’t eat their sisig at their place of business. I buy them, take them home, and store them until I want them. haha
Their pork sisig is very tender, sweet, spicy, and saucy. It is leaning towards the brown saucy kind. You might wonder how you can remove the sisig from the plastic pack. No problem. There’s no need to thaw it either. Just take it out from the fridge, cut the sides of the bag, and place it on your pan. You get every bit out of it.
I like adding chopped onions and mayonnaise into the Leia C pork sisig. But you can just heat it and eat as is.
Leia C’s sisig is packed in resealable plastic bags.
- Price: P100 for a 250-gram pack (one variant only)
- For orders, send a message to their page: Leia C KTV and Catering
Balay Namit Sassy Sisig
We like Sassy Sisig because there’s a bit of a crunch and is rather smoky. You achieve this by grilling the pork ingredients before slicing. It is already pre-mixed with mayonnaise so you don’t have to add to it while cooking. Just melt some butter, saute the onions for a minute, and add the Sassy Sisig.
It is conveniently packed in a tub as well, so if you are alone, you can just cook half and stash what’s left in the fridge or freezer.
- Price: P150 for a 200-gram tub (2 variants: regular and spicy)
- For orders, send a message to their page: Sassy Sisig
- Also available at the frozen section of K-Mart (behind Burgos Market)
Ginger Lime Chicken Sisig
Ginger Lime doesn’t have a Bacolod restaurant anymore but you can still order their chicken sisig.
You have probably tasted other chicken sisig, which uses a lot of meat. Meanwhile, the Ginger Lime chicken sisig uses mostly the innards, which is more flavorful and packs in a lot of different textures. While this is made of chicken, consume in small amounts because remember the uric acid content.
I also add butter, onions, and mayonnaise when I cook the chicken sisig. One time, I cooked several orders and served it as one of the dishes for my husband’s birthday.
- Price: P180 for a 400-gram pack
- For orders, call or text: 0932 4262521 for delivery|meet ups
- Orders may also be picked up at the Bacolod Alliance School
Sisig Best Friends
No, these are not Sigrid’s best friends. Sisig best friends are the things I add to make my homemade sisig taste even better. These are butter for frying, chopped onions, and mayonnaise. You can say that I add all three before, during, and after cooking.
We eat our sisig with lots of rice. So this is not for dieters, primarily because of its high fat, cholesterol, and salt content. And since we eat rice with it, you dump in the carbs as well. But hey, we only live once, right? It’s okay to enjoy homemade sisig from time to time. hehe