PORK SISIG

Though it might be difficult to believe now, sisig was initially conceived as an austere cure for hangovers and nausea (and the vomiting that accompanied both). The dish's name comes from “sisigan,” an old Tagalog word which means “to make it sour.”

WHAT IS SISIG?

Sisig is probably the most famous Kapampangan dish in the Philippines that is also gaining a lot of attention worldwide.  You would easily find it in the menus of most restaurants, bars, or even common small food stalls called, Carinderias.

The Sisig that most people know is a modern-day version of what it was in earlier years. The Kapampangan word 'sisig' actually means to snack on something sour (normally unripe fruit in vinegar dressing).  It was originally a very sour dish because of all the vinegar and/or calamansi juice in it. It was not until later that pork or other meat was used.

INGREDIENTS

• 1 pound pork belly - boiled and deep fry it until the skin is crispy

• salt and pepper

• 3 pieces chicken liver

• 1 big red onion - finely chopped

• 2 cloves garlic finely chopped

• ½ lemon or 3-4 kalamansi juice

• 1-2 chili peppers - minced or ¼ tablespoon chili flakes

• ½ tablespoon soy sauce

• 1/2 tbs. of oyster sauce

• ⅛ teaspoon ground black pepper

INSTRUCTIONS

• Cook the pork belly for 1 hour,set aside and let it cool down.

• Grilled chicken liver until well done. deep fry the pork belly until golden brown

• Once its ready, chop the pork belly and chicken liver into small fine pieces.

• In a bowl, combine the chopped meat, onions, lemon juice and chili pepper. Season with soy sauce,oyster sauce and pepper.

• Warm it in a pan with a bit of oil if desired. Alternatively, heat a sizzling plate and add a some butter or margarine. Add the Sisig and serve while still sizzling hot.