Sisig

Sisig is a Kapampangan dish made from parts of pig head and chicken liver, usually seasoned with calamansi , onions and chili peppers. Sisig was first mentioned in a Kapampangan dictionary in the 17th Century meaning “to snack on something sour” and “salad”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Pork Sisig Ingredients

• 2 lbs pigs’s head parts (face, snout, cheeks, and ear)

• 1/4 lb liver (chicken, pork, or beef)

• 1 tablespoon garlic; minced

• 1 medium size onion; chopped

• 3 chili peppers (siling labuyo) chopped

• 3 calamansi fruits; sliced

• Salt and pepper to taste

• For Boiling Ingredients

• 2-3 cups water

• 1 cup pineapple juice

• 1 teaspoon of whole black peppers

• Optional Ingredients

• 1/4 lb tongue

• 1/4 lb heart

• 1/4 lb pork belly