I have to admit that the ingredient description threw me for a loop. I had local chorizo tacos today, and all I could think of was the description
It tasted great, but it was weird to feel it get into my head.
I've spent a bunch of time in the Philippines, which included lots of pulutan. I love sisig. But man, there are times when you just need to ignore what it is made of - which is probably a rule and not the exception with Filipino friends.
Back on point, discada is a great dish - I'm surprised there aren't more places that serve it.