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| Sizzling Cholesterol |
My favorite pulutan! - Anonymous Beer Drinker
Only if it's got tutong. I like my sisig crispy, with lots of calamansi. - Carlos Celdran
I prefer the crispy one. Yung may “tutong” haha - Tin Pollentes
Never mind the aroma that clings to your clothes and announces what you had for lunch, this is a winner of a dish. Numerous varieties have evolved from the original Pampanga creation, but I prefer the plain, crispy, semi-burnt version with several drops of calamansi juice. Drool.
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