At Abacá in San Francisco, no part of a pig goes to waste.
Pork is a staple in Filipino cooking, and it’s the star of the menu at Abacá, where the whole pig is broken down and used in everything from their classic lumpia to their famous sisig fried rice. While there are many variations of sisig, chef Francis Ang uses the pig’s brain — a technique he learned from his father. Ang introduced his first version of the popular dish in 2013 at a fundraiser in the Philippines to support typhoon relief efforts. Now, Ang’s sisig fried rice has evolved alongside his career and has become one of the most memorable dishes at his restaurant.
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Beautiful cuisine I’m sure… but it’s a nope for me. Offal is important to many ethnic and traditional foods around the world. Unfortunately in North America most of our animals are not raised naturally. We also don’t have the immune system necessary to fight off the parasites and bacteria that comes naturally when you’re raised on this type of food. So what would be a normal enjoyable meal for you, would likely be an evening spent thanking the toilet bowl for how cool it feels in between throwing up. 🤮
Not gonna lie, every single part of this seems off-putting from the tire hammer to the brains and liver puree… but I would pay for a bowl of that to give it a shot. The flavors seem there. It might be kinda awesome. Let's get this guy a rubber mallet though, can we? I don't microwave saran wrap just because my parents did it, we know better now. Let's get you something a little safer
Im too scared of prions disease to eat brain
Tire compounds are highly carcinogenic. It never ceases to amaze me how people reuse materials without doing their homework. Tons of money is being spent on removing chopped up tires from playgrounds across the USA for the same reason. Never eating there, that's for sure.
Best measurement of "a little garlic" EVER.
Good stuff