Sisig!

I didn't get the chance to go to Trellis while vacationing in the Philippines back in 2011.... And once in a while I get a craving for this that I learned how to cook it.  Time is what you really need to make this dish as you have to roast the meat slowly in the oven first.  After the pork belly roasts in the oven, technically I could serve that ala-lechon sa hurno.  But when you chop the meat, add garlic, ginger, onions, Thai chili peppers, lemon and calamansi juice (yeah, I have the frozen packets from the Asian store) then viola!  You have sisig.  Mayonnaise optional.

Sisig needs rice!  But I'm trying to re-train my taste buds into having a healthier option that can replace the white rice.  So I had some quinoa for myself, and white rice for B.  And a glass of wine.  Dinner is served.

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Dinner at the Condo.

Grand Rapids, MI