Although the origin of the Kapampangan term sisig refers to preparing meat by marinating it in a sour liquid, this tasty sizzling dish’s only brush with sourness is the squeeze of calamansi that the delighted diner adds for contrast to its greasy goodness. Sisig is traditionally made from part’s of the pig’s head and its liver, chopped up and grilled with onions and served on a hot plate for an amazingly sinful treat that pairs well with beer and rice. An egg is frequently cracked on top to cook with the sisig on the hot plate, and it definitely adds an element of creamy richness which can mellow the usual addition of chili peppers—a match made in heaven! This recipe is made especially for those who are a bit squeamish about innards but still want to taste a bit of this sizzling treat—thanks to lechon kawali, you still get the tastes of crisp, juicy pork.
- 4 cups Lechon Kawali, chopped (Easy Lechon Kawali Recipe)
- 1 red bell pepper, seeded, cored and diced
- 1 onion, peeled and diced
- 5 to 6 Thai chili peppers, minced
- ½ cup calamansi juice
- salt and pepper to taste
- In a large bowl, combine Lechon Kawali, bell pepper, onions, chilipeppers and calamansi juice. Gently toss together to evenly distribute. Season with salt and pepper to taste.
- You could add Chicharon bits for extra crunch!
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