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.

Ingredients for native style sisig:

• 1 kg pig’s mascara and a medium slice of pig’s liver, boiled, grilled and chopped into small pieces
• 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
• Spring onions, finely chopped
• pig’s brain, boiled
• salt
• black peeper
• msg (optional)

Procedure:

• Make sure that all pig’s hair had been shaved or removed
• Boil the meat until tender then drain well, grill and chop into small pieces
• In a large bowl, put all ingredients (except the leaves of spring onions) and mix well
• Top with finely chopped (spring) onions

Image Source: http://farm2.static.flickr.com/1271/533048395_72dff38680.jpg

Ingredients for sizzling sisig:

• 1 kg pig’s mascara and a medium sliced of liver, boiled, grilled and chopped into small pieces
• 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
• pig’s brain, boiled (optional)
• Mayonnaise
• 1 chicken egg
• salt
• black peeper
• msg (optional)

Procedure:

• Boil the meat until tender then drain well, grill and chop into small pieces
• In a pre-heated wok, put the chopped meat mixing continuously until fats start to appear
• Add the boiled pig’s brain, chopped chili pepper and chopped onions
• Season with kalamansi (citrus fruit or lemon), black pepper, salt, mayonnaise and msg
• Served on a sizzling plate and top with one egg
• Note: Fried and chopped into small pieces tofu can be added as extender

Image Source:http://gothamist.com/attachments/nyc_distefano/2007_07_FoodEngSisig.jpg

Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna and tofu for vegetarian. There is an annual festival held during the month of December called “Sisig Festival” (Sadsaran Qng Angeles) in Angeles City, Pampanga in the Philippines, celebrating this popular Kapampangan dish.

My Main Course Recipes:

Pininyahang Manok (Chicken with Pineapple)

Chicken: A Miracle Food

Chicken (Wings) Curry with Vegetables

My Dessert Recipe: Fruit Macaroni Dessert

My Salad Recipe: Chicken Potato Salad

My Soup Recipe: Tomato Eggflower Soup