“Sisig” means to “to snack on sour foods”. This is commonly used for eating fruits that is dipped in vinegar and salt. It is also a method of fish and meat preparation especially pork, which is done by marinating the meat in sour liquid or marinate like vinegar or lemon juice.
Sisig is also known as a Filipino delicacy in Pampanga, which is Sizzling Sisig that is composed of pigs’ liver and head. It is seasoned with chili peppers and calamansi. It is usually prepared in a long and arduous time that is why this meal is a proof of “labor of love” meal. However, despite the long preparation, once you smell the aroma after hours of cooking, you will surely drool over its appetizing appearance and taste.
Filipinos usually relates eating sisig with ice-cold beer. It is the best unofficial national “pulutan” dish for beer-drinkers because of its unique blend of sour taste, spiciness of chili peppers and the saltiness of soy sauce and salt. It also has other herbs like red and white onion, garlic, green bell pepper, green onion leaves, celery, kuchai and kinchay, which gives sisig this very succulent aroma.
Sisig is considered nowadays as a viand served with hot steamy rice, good for dinner or lunch. Different restaurants have their own versions, which every Filipinos love to taste for it always ends up sizzling and delicious.
Kapampangan-style Pork Sisig
- 1 ½ kg pork head (ear, face, tongue and cheek)
- ¼ cup liver, broiled and cubed
- 1 T minced garlic
- 1 pc chopped onion
- 2 pcs bay leaves
- ½ cup vinegar
- 1 T chopped red bell pepper
- ½ T freshly ground black pepper
- 1 cup beef or pork stock
- 2 pcs calamansi
- 3 pcs siling labuyo, chopped finely
- Salt or fish sauce
- Grill the pork (ear, tongue, cheeks and face), while removing remaining facial hair
- Boil the pork’s head after grilling until it is tender
- Debone and chop finely
- Sauté garlic, onion and bell pepper
- Add chopped pork and liver
- Season with vinegar, salt and pepper
- Pour stock and bay leaves
- Let it boil, then let it simmer until sauce thickens
- Season to taste