Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers.
Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her “Aling Lucing’s” restaurant had established Angeles City as the “Sisig Capital of the Philippines” in 1974. Cunanan’s trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa’t baboy, among others.
Approx. 1/2 pig’s head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt
1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional
In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig’s head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet.
Pahabol: in the absence of pig’s head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.
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