Sizzling pork sisig is a very popular “pullover” for beer. It is a best-seller among bars and restaurants, as it combines perfectly with beer and any type of drink. This recipe comes from the province of Pampanga. In fact, the term sisig is a Kapampangan word that literally means “to pinch something sour”.
The original version of sisig was prepared from finely chopped parts of a pig’s head (brain, snout, ears, face, etc.). Over the years, sisig has been reinvented in a dish prepared with simple minced meat and is served mainly in hot dishes along with liver, pepper and onion. Vinegar and calamansi are used to season. If you want to accentuate the flavor, just put a raw egg on the plate. In addition to pork, sisig can also be prepared with chicken, tofu, Bangus, tuna and chorizo.
- 2 teaspoons butter
- 3 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 tablespoon of ketchup or hot sauce
- 4 pieces of onion (minced)
- 1 kg pig face
- 1/4 kg of pig brain (optional)
- fried pork skin (ground)
- Salt and pepper to taste)
- 1 egg (optional) – only when serving
- Place the pork face in a large saucepan or skillet and boil until tender. Cut into small cubes.
- Place the butter in a deep frying pan and sauté the onion. Then add the sliced pork face and the brain.
- Mix all liquid ingredients in a bowl.
- Pour the mixture into the pan and cook for 15 minutes.
- Use a hot dish to serve. Egg and fried pork skin can serve as a garnish and ketchup or pepper for flavor.