Sizzling pork sisig is a very popular “pulutan” for beer. It is a bestseller among bars and restaurants because it is a perfect match for beer and any kind of drinks. This recipe originated from the province of Pampanga. In fact, the term sisig is a Kapampangan word which literally means “snacking on something sour”.
The original version of sisig was prepared from parts of a pig’s head (brain, snout, ears, face, etc.) chopped finely. As years went on, sisig was reinvented into a dish prepared using simple minced meat only and are mostly served on sizzling plates together with liver, chili and onion. Vinegar and calamansi are used for seasoning. If you want to heighten the flavor, you simply have to add raw egg on the dish. Aside from pork, sisig can also be prepared using chicken, tofu, bangus, tuna and chorizo.
- 2 tsp butter
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp catsup or chili sauce
- 4 pcs onions (chopped)
- 1 kg pork face
- 1/4 kg pork brain (optional)
- fried pork skin (ground)
- salt and pepper (to taste)
- 1 egg (optional) – only when serving
- Put the pork face in a casserole or large pan and boil until tender. Slice into small cubes.
- Put the butter in a deep skillet and sauté the onion. Then add the sliced pork face and brain.
- Mix all the liquid ingredients in a mixing bowl.
- Pour in the mixture into the pan and cook for 15 minutes.
- Use a sizzling plate for serving. The egg and fried pork skin can serve as garnish and the catsup or chili for added flavor.