Two Ways of Preparing Sisig: A Filipino Favorite Dish and Appetizer

published by nobert soloria bermosa on Dec 28, 2008

Pick your choice which way you prefer in preparing sisig.

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


12 Responses so far | Have Your Say!

  1. # 1 by Blue Buttefly
    December 28th, 2008 at 11:56 am #

    You make me feel hungry! Scrummmmy!

  2. # 2 by Chris Stonecipher
    December 28th, 2008 at 4:25 pm #

    I love to try new food. I am definitely interested in trying this one. Thank you.

  3. # 3 by Lauren Axelrod
    December 28th, 2008 at 5:16 pm #

    This looks like something my fiance would love

  4. # 4 by quiet voice
    December 28th, 2008 at 7:55 pm #

    ..Hi there, looks like a southern dish of brummage stew, that
    my grandmom used to prepare, it was delicious. Take care.

  5. # 5 by Juancav
    December 28th, 2008 at 8:56 pm #

    An excellent and exotic dish.

  6. # 6 by AC Hamilton III
    December 28th, 2008 at 10:27 pm #

    Thanks for sharing your culture.

  7. # 7 by MMV Abad
    December 29th, 2008 at 1:14 am #

    Sisig is the best!

  8. # 8 by Glynis Smy
    December 29th, 2008 at 2:09 am #

    This is another new food for me, I learn more everyday from you my friend.

  9. # 9 by PR Mace
    December 29th, 2008 at 10:25 pm #

    Sounds interesting. Thanks for sharing a part of your culture. It is a good day when I learn something new.

  10. # 10 by Unofre Pili
    December 30th, 2008 at 12:33 am #

    Wow! my favorite pulutan.

  11. # 11 by eddiego65
    December 31st, 2008 at 6:59 am #

    A fave of mine. Thanks!

  12. # 12 by Ruby Hawk
    December 31st, 2008 at 10:00 pm #

    I know this woud be delicious to those who eat meat. Your pictures are beautiful and your directions perfectly clear.

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