I've always been a proud Carolinian.
And this right here, is just one of the many reasons.
After a loooooong Physics lecture class, my friends and I still had at least 30 minutes before our next class started to feed our growling stomachs and to restart our dead brain cells. HAHA.
Presenting, our very favorite Pork Sisig from Sisig Sarap!
Sisig is native Filipino dish made from little slices of pork liver, parts of pig head, and pork meat. Usually, this is served with a drizzle of calamansi and green chili peppers.
Sisig Sarap did a modern take on this spicy dish, and topped the amazing pork sisig with sauteed onions and mayonnaise. Also served with my favorite kind of sunny-side-up egg (perfectly cooked egg whites, with a half-cooked egg yolk that spills when you break into it), and a cup of savory Java Rice.
And let me just say, that the University of San Carlos - Talamban Campus is the only university where this yummy sisig is found! So proud!
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