Want to learn how to cook that known pig’s face pulutan? Try this sisig recipe and enjoy the party!
Sisig is widely known among Filipinos, not just as an appetizer or a pulutan (accompaniment to alcoholic drinks), but as a main dish. The Kapampangan term “sisig” means “to snack on something sour”, which usually refers to fruit, often unripe or half-ripe, sometimes dipped in salt and vinegar. The term could also be the method of preparing fish and meat, which is marinated in a sour liquid, such as lemon juice or vinegar, then seasoned with salt, pepper, and other spices. This dish here, sisig, is a Filipino dish made from parts of pig’s head and liver, which is usually seasoned with calamansi and chili peppers.
Preparing sisig involves boiling of the head to remove hairs and tenderize it, and broiling or grilling of some portions. Chopped onions are added as being served on a sizzling plate. Throughout the years, variations exist, which added eggs, liver, and mayonnaise among others.
This delicacy originated from Pampanga; Lucia Cunanan of Angeles City invented it. Currently, Angeles City is known as the “Sisig Capital of the Philippines”. Annually, “Sisig Festival” is being held in the city during the month of December to celebrate this dish.
So, want to cook your own sisig? Try the recipe below and maybe you can be part of this year’s sisig cooking competition in the festival. Enjoy!
- ¼ k. pork cheek
- 5 onions, chopped
- 2 chicken liver, boiled
- ¼ tbsp. ground pepper
- 1 tsp. salt
- 3pcs. Calamansi
- 1tbsp. margarine
- 1 head garlic, chopped
- 1 red chili pepper
- For the marinade: Mix
- ¼ cup soy sauce
- ½ tsp. ground pepper
- 3pcs. Calamansi
- 1 head galic, crushed
- Cooking Instructions:
- Pour the marinade in a bowl and marinate the pork cheek for 2 to 3 hours.
- Remove the pork cheek, allow to drain and then grill until cooked.
- Chop the pork cheek. Mix with the onions and set aside.
- In another bowl, mix the juice of the calamansi with the pepper, salt, chicken liver.
- Add the chopped pork cheek to the mixture.
- To serve: Grease a sizzling plate with margarine. Place some garlic on it. Add the sisig mixture. Top with red bell pepper.
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