A culinary invention of Pampanga, sisig is one of the most adapted provincial dishes in the country. I've tried the Original Sisig by Aling Lucing in Angeles before and it's much more simple that what is being served in most restaurants I've been to. As always, the recipe has evolved from Pampanga to much of the country now and there are lots of sisig variations to choose from. Even at home, one can prepare sisig easily and as delicious too.
- 3/4 kilo Pig's ears and cheeks/mascara (You can also use left-over Lechon Kawali)
- 1 thumb-size Ginger, finely chopped
- 3 cloves Garlic, finely chopped
- 1 big Onion, finely chopped and separated into two "servings"
- 2-3 tablespoons Soy sauce
- 5-6 pieces Calamansi
- Chili, chopped
- Salt and pepper, to taste
- Pork Liver (boiled and chopped), optional
- Chicharon (pork rind cracklings), optional
How to make Sizzling Sisig
- In a pot, boil the pig's ear and cheek until tender.
- Over charcoal, broil them to give them a crisp outer layer. When done, chop them in small pieces
- In a pan, saute the ginger, garlic and onions (one serving) then add chopped pork's ear and cheek
- Season with soy sauce, juice from calamansi , salt and ground pepper then simmer. Instead of calamansi juice, you can also use vinegar (1/4 cup) or tamarind mix dissolved in water (1/2 cup). Adjust flavor to suit your taste.
- Continue to simmer until almost dry. Put a little oil then add the other serving of onions (I like my sisig with lots of it) and chilies.
- Serve on a hot sizzling plate. You can top it with fresh egg and/or mayonnaise.
|Bauhinia's Crispy Sizzling Sisig|
|Very spicy sisig|
|Sizzling Tuna Sisig|
|Beef Liver Sisig|