Thanks for posting the link Panther, I missed it first time around.
And thanks for the pictures Carey.
That sizzling sisig looks heavenly and while I was in PI last summer I believe I had it 16 straight days and enjoyed the variations in the recipes as we worked our way north.
That picture looks like more from the southern regions, as compared to way up north in Ilocos Norte/Pagudpud which was much less sizzling jowl and more red onion/vinegar and not as fatty pork (not cheek meat).
That picture looks identical to 5 of the plates from El Nido to Coron to Manila.
That is one of the beauties of Filipino food, in the land of 6,000 islands, some recipes get very regionalized/localized.
And then the generations of fusion, as my inlaws are Visayas, Midanao, and Luzon, then throw in Korean, Japanese, and Chinese immigration.
Cathy,
Just a comment on Turon, both at family parties and a time or two on vacation (Tuguegarao, I can't recall they all blend so much) it would not be chocolate or caramel, but once in a while it will be honey that is lightly drizzled over. There is usually honey in with the jack fruit, but the jack fruit here just doesn't do justice to the dessert. Maybe they are "sweetening" it up a bit?
I do know that the papaya we ate for 3 weeks there tastes NOTHING like what we can get here.
Again, Carey and Panther, thanks for the posts!
Bill-Plainfield