Sisig is a very popular dish in Philippines but not for dinner neither lunch, it’s a dish served when you’re enjoying an ice-cold beer after a long day’s work. Yes it is a beer snack, most of the gatherings in Philippines that involves beer or any alcohol would definitely have this dish. When I was still residing in Philippines I never have to cook this dish as every good Filipino restaurant and bars would have this on their menu. To add to that it is also tiresome to make as you have to boil, broil, chop it into small pieces and fry the pig’s head or pork ear.
So where did this dish originated? I looks like it’s a Kapampangan dish (Pamapanga, province in Philippines) as “Sisig” means “to snack on something sour” but it usually refers to fruits like unripe mangoes dipped in salt or vinegar. Later it was used for savoury dishes like this one. Sisig or Sizzling Sisig (when served in a sizzling plate) is a dish made out of roasted and chopped pig’s head, liver and other offal seasoned with calamansi, soy sauce and chili peppers.
This dish was invented when there were a surplus pigs head and offal available in Angeles when the Americans still operate their Air Base back then, they don’t use these parts and ended up throwing or selling it at a really cheap price. Knowing Filipinos to be ingenious, this unwanted pig parts were then used and created great dishes such as this one. It was officially credited to Lucia Cunanan of Angeles City who is known as the Sisig Queen.
Anyways, it is a good time to post this dish at its Independence Day in the Philippines and I know a lot of people are celebrating now and having that ice cold beer.
Happy Independence Day Philippines!
- 8 pcs pork’s ear or similar weight in pork cheeks or combination
- 200g pork belly
- 100 g pork liver
- 2 cups pork crackling, chopped
- 1¼ cups vinegar
- ¼ cup soy sauce
- 3 tbsp mayonnaise
- 3 pcs birds eye chillies
- 3 pcs bay leaves
- 1-2 pcs lemon
- 2 onions, chopped
- 1 thumb sized ginger, minced
- 6 cloves garlic
- freshly ground black pepper
- Boil pork cheeks/ears and belly in water with 1 cup vinegar, bay leaf, salt and pepper for 20 minutes
- Drain liquid, set aside and let it cool.
- Grill the pork cheeks/ears and belly for 15-20 minutes, around 10 minutes on each side.
- Remove the pork cheeks/ears and belly from the grill then finely dice them.
- Using a food processor puree pork liver.
- In a bowl mix thoroughly together chopped meat, pureed liver, soy sauce, remaining vinegar, 2 tsp freshly ground black pepper and chopped chillies.
- In a pan add oil, sauté garlic and ginger.
- Add the meat mixture and cook until you can see some toasted meat. Add mayonnaise and toss meat then season with salt and freshly ground black pepper.
- Heat up a hot plate and when it’s hot enough place the meat mixture, top it with pork crackling and 1 raw egg per hot plate, chopped onions and squeeze lemon on top.