Sizzling Sisig, is a dish that is made up of chopped pig’s head parts (e.g. face, snout, cheeks, and ear) and chicken liver, but my own creation I used pork belly and no pork liver. Sisig usually served on a sizzling platter garnished with chopped onion, chilli pepper, and slices of calamansi fruits. This dizzyingly delicious Filipino dish is a popular appetiser (pulutan) that goes along with beer and often served in bars, restaurants, and where ‘drinking session’ and ‘good bottle conversation’ (chika chikahan) takes place in the Philippines.
The invention of Sisig goes back in 1970’s when Aling Lucing, real name Lucia Cunanan, invented the dish out of pig’s head parts and chicken liver in Pampanga, Philippines. In fact, she established a restaurant in Angeles City, Pampanga, Philippines after her name as “Aling Lucing’s restaurant”.
With changing times, variations of Sisig were developed. Cooks began topping the dish with the raw egg while the platter is still sizzling and pork cracklings, and mixing it with pig’s brain or mayonnaise. Later on, Sisig made out of lechon kawali, chicken, tuna, salmon, milkfish, chorizo, and tofu were also developed.
Another awesome variation of Sisig is using the leftover Lechon. Chop the head parts of the Lechon pig. Follow the cooking procedure, add the remaining Sisig ingredients and spices, and then finalise it by blending the pig’s brain to the dish.
Pork Sizzling Sisig
Ingredients
- 2 cup water
- 150 g pork belly
- 1 bay leaf
- 1 tbsp pork Knorr powder
- 1 tbsp black peppercorn
NOTE: simmer for 20 minutes until tender
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 1 pinch pepper
- 1 pinch salt
- 3 red chilli
- 3 green chilli
- 2 tbsp mayonnaise
- 2 tbsp soy sauce
- 2 tbsp cooking oil
- 1 egg
- 1/2 lime finely cut
- 1 tbsp butter
Instructions
- Bring to boil 2 cups of water, 150 g pork belly, 1 bay leaf, 1 tbsp. pork Knorr cubes 1 tbsp. black pepper (whole)
- Fry the pork until crispy, then chop into small pieces
- Saute the onion, garlic, crispy pork, soy sauce, red chilli, green chilli, pinch ground pepper, pinch salt in the cooking oil for 1 minute
- Transfer to a bowl and mix with 2 tbsp. mayonnaise
- Heat the sizzling plate for 2 to 3 minutes until smoke come out
- Top with egg, lime, and chillies
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