Two Ways of Preparing Sisig: A Filipino Favorite Dish and Appetizer
Sisig is a Philippine dish made from parts of pig’s head’s head (locally called maskara) and liver though other cuts from the pig can be used like loin and belly. The two ways of preparing sisig is called the native style and modern style popularly known as sizzling sisig.
Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.
Sisig was originally made from chopped parts of the pig’s head-ears, snout, the brain, etc.Over the years it was reinvented into simple minced meat served on a sizzling platter with a chili,liver, onion, and seasoned with calamansi and vinegar.
Ingredients for native style sisig:
salt
black peeper
msg (optional)
pig’s brain, boiled
Spring onions, finely chopped
5 medium-sized onions, finely chopped
10 pieces red and green chili pepper, finely chopped
20 pieces kalamansi or 5 pieces lemon, extracted and strained
1 kg pig’s mascara and a medium slice of pig’s liver, boiled, grilled and chopped into small pieces
Procedure:
1] Make sure that all pig’s hair had been shaved or removed
2] Boil the meat until tender then drain well, grill and chop into small pieces
3] In a large bowl, put all ingredients (except the leaves of spring onions) and mix well
4] Top with finely chopped (spring) onions
Sizzling Sisig is actually originated in Pampanga and a very popular pulutan in the Philippines. Sisig is a Kapampangan term which means “to snack on something sour”. It also refers to a method of preparing fish and meat, especially pork head , which is marinated in a sour liquid such as lemon juice (Kalamansi) or vinegar, then seasoned with salt, pepper, chilly and other spices. Some restaurants have also Chicken Sizzling Sisig as one their specialty
Ingredients for sizzling sisig:
salt
Mayonnaise
1 chicken egg
black peeper
pig’s brain, boiled (optional)
5 medium-sized onions, finely chopped
10 pieces red and green chili pepper, finely chopped
20 pieces kalamansi or 5 pieces lemon, extracted and strained
1 kg pig’s mascara and a medium sliced of liver, boiled, grilled and chopped into small pieces
Procedure:
1] Boil the meat until tender then drain well, grill and chop into small pieces
2] In a pre-heated wok, put the chopped meat mixing continuously until fats start to appear
3] Add the boiled pig’s brain, chopped chili pepper and chopped onions
4] Season with kalamansi (citrus fruit or lemon), black pepper, salt, mayonnaise and msg
5] Served on a sizzling plate and top with one egg
