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Sisig

FILIPINO SISIG


A popular Capangpangan dish from the Philippines. The original version of Sisig is made from Parts of Pig's head, checks, ears and snout. Though variations using Chicken, fish , tofu and beef are also a common innovation of this dish.

It's tangy, Savory and spicy dish that makes it perfect for pick-a food on a drinking session.
This dish is server mostly on a sizzling plate with egg on the top, chilies and a squeeze of calamansi.

INGREDIENTS:

  • 500 grams Pig's head (ears, cheeks or snout) or pork belly or chicken (bones and liver)
  • 1 medium onion, finely chopped
  • Green chili pepper (The more the better)
  • Calamansi (line if not available)
  • Soy sauce, Vinegar, mayonnaise (Optional)
  • Salt and Pepper
  • Garlic
  • Ginger 
  • Oil


INSTRUCTIONS:

  • If using Pig's head, wash and boil the parts of the Pig's head for 1-2 hours until soft.
  • Grill the Pig's head until cooked and charred.
  •  If using pork belly or chicken, you can boil or grill it until cooked through and tender.
  • Once cooked, Chop the mean into small bite sized pieces.


FRY and SAUTE

  • Heat oil in a pan and fry the chopped Garlic, Onion , ginger and chilies until aroma is release.
  • Add the Meat and fry about 5-8 minutes. Add a little soy sauce and vinegar  and stir for 2 minutes.


SERVE

  • In a Hot Sizzling plate, Place the sisig and top it with mayonnaise, chilies and crack 1 fresh egg on top.
  •  Add seasoning to taste (pepper and salt)


FEAST

  • Mix all on the sizzling plate and eat.



Sisig is typically enjoyed with Beer, making it a perfect bar food or " Pulutan " dish in the Philippines.
A rich, smoky, tangy and spicy flavor that makes you eat more of this Classic Filipino Sisig.


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