In Pampanga Sisig means to eat on something sour like eating fruits that dipped into vinegar and salt, This kind of way of eating is applied in cooking kapampangan dishes like meat or specially fried and sizzled chopped bits of pig’s head and liver which is marinated in a lemon liquid or just vinegar and seasoned it with salt and more spices to make the recipe more delicious. Some version in making or cooking Pinoy style Sisig is using fish like tuna or milk fish but this time we use pork to make our fried sizzling delicious Sisig recipe.
Ingredients:
- 1 kg pig’s head or mascara
- 1/2 slice of pig’s liver, chopped into small pieces
- 5 small size of onions, finely chopped
- 15 pieces kalamansi (lemon) extracted and strained
- Spring onions (leaves), finely chopped
- 10 pieces red and green chili pepper, finely chopped
- pig’s brain, boiled
- salt, black peeper to taste
- (optional) mayonnaise, eggs, ox brain, pork cracklings, Chicken liver
Cooking process:
- Boiled the pigs head to make sure that all the hair has been removed.
- Boiled the meat in just 15 to 20 minutes or until it become tender and then drain the water carefully.
- Deep fry the meat until the meat become golden brown and crisp.
- Chop the meat into small pieces about 1/2 inches.
- In your Sisig plate, Add all ingredients except the leaves of spring onions and mix it well
- Add up mayonnaise, eggs or chicken liver (ptioanal)
- The last one is to add you chopped spring onion on top of the Sisig.
This is how to make Sizzling Sisig recipe.
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