Squid Stuffed with Lechon Sisig…
The (expanded) Zubuchon crew have been in the kitchens for three weeks now, practicing, experimenting and creating a few new dishes that will hopefully make the restaurant menu when it opens. This squid stuffed with lechon sisig was a winner! And I hope we manage to figure out how to get this on the menu either as a regular or special item. Our sisig isn't really like most pork sisig, since ours comes from already roasted pigs. In fact, it is possibly the most premium product we produce, costing significantly more than making lechon meat on its own. We considered our lechon sisig a byproduct in the past, and sold it at cost, but now that we have found so many interesting ways to use it in recipes, I suspect we will rapidly find that we don't produce enough lechon sisig...
Content from...
Originally Posted by raynaputi
Any other clues Steve? 
