Sisig is a Filipino dish made from portions of pig head and chicken liver, typically flavored with calamansi, chili peppers, and onions. Sisig was first described in a 17th century Kapampangan dictionary, and was said to mean “snacking on something sour” and “salad.”
It usually refers to fruits, often unripe or half-ripened, occasionally dipped in salt and vinegar. It also relates to a method of preparing fish and meat, especially pork, which is marinated with salt, pepper, and other spices in a sour liquid such as lemon juice or vinegar.
Sisig is a well-known Filipino dish. It is made up of pork, chopped onion, and chicken liver. It is a pulutan, or side dish, favorite when drinking beer. You can also enjoy Sisig as a main dish with a cup of warm white rice on the side.
About Filipino-Style Pork Sisig
The unique, savory aroma wafting from that sizzling sisig plate could make mouths water. The first step is to take the head of a pig and boil it until it is tender. Then, the hair is removed, the fleshy portions are chopped, then often grilled or broiled.
Finally, before being fried with chopped onions, various types of chili, and chicken liver, the mixture is seasoned with salt, pepper, and vinegar or calamansi juice. Traditionally, sisig is surmounted by a raw egg, which is gently cooked by residual heat from the sizzling plate.
Variations of sisig may include pork or chicken liver. Some variations also add bacon, ox brains, chicharron (pork cracklings), and mayonnaise. Although these additions are popular nowadays, they are frowned on by Pampanga’s traditionalist chefs as it deviates far from the original sisig’s identity.
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