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Pork Sisig Recipe-Polutan ng Bayan

A popular Filipino meal is pork sisig. It may be regarded as a starter or a main course. Pork mince, ears, and the face of the pig are the key components of this meal. Additionally included are chicken liver, onions, and chili peppers.

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The best way to consume sisig is with a cup of warm white rice on the side, as it may also be served as a main dish. Pulutan and sisig are synonymous terms. It refers to combining foods with beer or other alcoholic beverage. It goes well with wine or beer in my opinion.

The Origin of Sisig

The word “sisig” first appears in print in 1732, when Augustinian friar Diego Bergao included it in his works Vocabulary of the Kapampangan Language in Spanish and Dictionary of the Spanish Language in Kapampangan. The name “sisig” as in “mannisig manga,” a phrase still used today, refers to eating green mangoes dipped in vinegar. According to Bergao, sisig is a “salad, including green papaya, or green guava, eaten with a dressing of salt, pepper, garlic, and vinegar.”

The phrase later spread to describe a way of preparing fish and meat, particularly pig, that involves marinating the food in a sour liquid like lemon juice or vinegar before seasoning it with salt, pepper, and other spices.

The usage of the pig’s head in the dish is generally acknowledged to have resulted from leftover meat from the commissaries of Clark Air Base in Angeles City. Since they weren’t used to make food for the United States, pig heads could be obtained for cheap (or even free). During the American occupation of Luzon and the Visayas, there were Air Force men stationed there. Aling Lucing gained popularity when she started grilling the pig’s ears and added the cheeks to meet the increased demand. She got the recipe from Ricardo “Bapang Kadok” Dinio, the owner of the stand next door in Crossing.

When Benedict Pamintuan of Sugay’s, a restaurant also in Angeles, came up with the idea of utilizing a sizzling plate as a serving vessel so that the pork fat would not get cold and turn into lard when it was served, the development of sisig advanced. In the province of Kapampangan, there are still numerous versions of sisig, with recipes differing from city to city and occasionally from family to family.

How to cook Sisig?

Pork belly and pig ears are first cooked in a pot of boiling water until they are soft. These are then placed on a grill for a few minutes until they brown and acquire a satisfying texture. After grilling, I cut the meat into small pieces.

Ginger is sautéed to begin making the sisig. Insert chicken liver. Completely cook it. Ginger is an optional component in this sisig recipe. It was included to lessen the gaminess of chicken liver. You are welcome to employ it however you see fit.

Mix in the minced meat. Pork belly and ears are what you see here. All the components should be thoroughly combined. The flavor of the food will be balanced as a result. Then, include the spices and seasonings.

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You might choose to serve the food on a metal plate. This can be put on a standard plate as well. This variation has an egg on top. This is not required.

“Simulan na ang inuman” means do this at home and you’ll make your friends proud of you.

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5 from 1 vote

Pork Sisig Recipe

Course Main Course
Keyword Appetizer, Filipino Dish,, Pork Recipe,, Pulotan,, Sisig
Prep Time 12 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 42 minutes
Servings 6 People
Calories

Ingredients

  • 1 lb. pig ears
  • 1 1/2 lb pork belly
  • 1 piece onion minced
  • 3 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 knob ginger minced (optional)
  • 3 tablespoons chili flakes
  • 1/2 teaspoon garlic powder
  • 1 piece lemon or 3 to 5 pieces calamansi
  • ½ cup butter or margarine
  • ¼ lb chicken liver
  • 6 cups water
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1 piece egg (optional)

Instructions

  • Add salt and pepper to the boiling water after pouring it into the pan.
    1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 6 cups water
  • Pig's ears and pork belly are added, and they are simmered for 40–1 hour (or until tender).
    1 lb. pig ears, 1 1/2 lb pork belly
  • Drain the excess water after removing the cooked items from the pot.
  • Grill the boiled pig ears and pork belly until done
  • Chop the pig ears and pork belly into fine pieces
  • Melt the butter or margarine in a large pan. Include the onions. Cook onions until they are tender.
    ½ cup butter or margarine, 1 piece onion minced
  • Put-in the ginger and cook for 2 minutes
    1 knob ginger minced (optional)
  • Chicken liver should be included. While the chicken liver is frying in the pan, crush it.
    ¼ lb chicken liver
  • Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
  • Put-in the soy sauce, garlic powder, and chili. Mix well
    3 tablespoons chili flakes, 1/2 teaspoon garlic powder, 3 tablespoons soy sauce
  • Add salt and pepper to taste
  • Mayonnaise should be added and combined with the other ingredients.
    3 tablespoons mayonnaise
  • Onto a serving platter after transfer. Add a raw egg and sliced green onions on top.
    1 piece egg (optional)
  • Serve warm. Share and delight (add the lemon or calamansi before eating)
    1 piece lemon or 3 to 5 pieces calamansi

Notes

  1. A few minutes of preheating time on the stovetop or in the oven will help keep food hot when served on sizzling metal plates. Carefully transfer the sisig to the hot plates after adding a little dollop of butter.
  2. Before serving, you can add sunny-side-up eggs for a truly authentic sisig experience by cracking a raw egg over the mixture while it’s still scorching hot.

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