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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.

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.

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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