111 1st Ave
New York, NY 10003
Sauce. Lots of it. And very sweet. This is what I ate most of at my weekend brunch at Maharlika, a Filipino restaurant in the East Village that boasts a menu of hearty comfort dishes that range from traditional to newly interpreted “modern” Filipino dishes. I, again, wanted something non-traditional for brunch (no egg bennies allowed*) and found Maharlika. Pictured at the top is Jufran Banana Sauce, aka. Filipino ketchup. It is made from mashed banana, sugar, vinegar, and various spices. It seems like it is a common favorite, like Sriracha. Our waiter even informed us that he loved putting Jufran on his Big Macs. To the bottom left is the sawsawan sauce, essentially vinegar infused with chilli peppers, garlic, and whatever else you want to put in it. This sauce was particularly great because it balanced a lot of the sweetness in the meats. To the bottom right is homemade guava jelly and macapuno jam (a kind of coconut), apparently the peanut butter and jelly of Filipino cuisine.
I ordered the Pampangan-Style Sizzling Sisig with Egg ($16). I’m not too sure what pampangan-style means but sisig refers to a method of preparing meat where the meat is marinated in a citrus sauce or vinegar, then seasoned with salt, pepper, and other spices. Sizzling Sisig is a traditional dish that is made with a variety of pig parts; in this case, pig ears, snout, cheek, and belly. The belly is cooked three times (boiled, grilled, and sauteed) and then the dish is flavored with garlic and lemon. Continue reading A Filipino Brunch at Maharlika