A Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It is also known as Filipino Pulutan ( a dish typically consumed with beer ). 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.
Sisig dish originated in Angeles City and has been credited by The Philippine Department of Tourism to Lucia Cunanan of Aling Lucing Restaurant for inventing the Sisig Recipe.
- 1 1/2 kilo pork head
- 1/4 cup grilled liver, diced
- 2 small onions, minced
- 2 pieces red pepper, minced
- 1 head garlic, minced
- 6 pieces hot chili pepper, minced
- 2 tablespoons oil
- 1 cup vinegar
- 1 1/2 tablespoons liquid seasoning
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 cup beef broth
- Grill pork head to remove hair.
- Boil the pork head until it is tender enough to chop.
- Take out all the meat and dice.
- In a pan, heat oil and saute garlic, onion, red pepper, pork meat and liver.
- Pour in liquid seasoning, black pepper and brown sugar.
- Pour in beef broth and heat until meat is tender.
- Add in chili pepper before serving.
ENJOY ! 🙂