Sisig

Sisig, this dish is truly Filipino. It is said that it originated in Pampanga. Over the years it has evolved to countless variations and the most popular is served on a sizzling platter and toped with egg. Other than pork, there is the sisig chicken, tuna, bangus, tofu ect.

Here is my version of sisig.


Ingredients:

1 pig head, cut into four parts
1/2 k. pork liver
6 large size onion, chopped
6 pcs. green sili, chopped
2 pcs. pork bouillon cube
2 c. vinegar
1/3 c soy sauce
2 tbsp. liquid seasoning
1 tbsp. peppercorn
3 pcs. bay leaf
kalamansi
salt and pepper

Cooking procedure:

In a big casserole boil pig head, peppercorn, bay leaf and salt for 30 to 45 minutes or until tender and skin can be separated from the skull. On the last 5 to 10 minutes of boiling add in the pork liver. Remove from casserole and drained in a colander until dry or wipe with paper towels. Cut head parts and liver into grilling size and grill until brown and crispy. Dice face part and liver into small cubes. In a big wok stir fry diced face part and liver without oil for 10 to 15 minutes at high heat. Add in 4 cups water, bouillon cube, vinegar, soy sauce, liquid seasoning and salt/pepper to taste. Stir cook for 10 to 15 minutes. Add in onions and green sili, stir cook for another 3 to 5 minutes. Serve with kalamansi or serve on a sizzling plate with kalamansi and top with egg.

See our other Sisig recipes; 

Pork Sisig, Mama Sita’s Mix
Tuna Sisig
Sisig with Mayonnaise 
Dinakdakan
Crispy Sisig
Fish Sisig
Chicken Sisig