About the dish
Sisig is a dish from Pampanga province that has conquered the whole of the Philippines. It is traditionally made from parts of the pig’s head – cheeks and ears – and belly: the meat is first boiled, then grilled until crisp, chopped finely and fried with onion, fiery siling labuyo chillies, liver and calamansi juice. The version served on a hot cast-iron plate was created in 1974 by Lucia Cunanan, known as Aling Lucing, at her eatery in Angeles City. It arrives sizzling at the table, and just before eating a raw egg is stirred in to cook in the heat. It is eaten with rice or as pulutan, a snack with beer, and there are now versions with chicken, tuna or tofu.
Main ingredients
- pork belly
- pig’s ears or cheeks
- onion
- chilli
- calamansi
- chicken liver
- egg
Philippines: Sisig’s home is Pampanga province, often called the culinary capital of the Philippines.
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More: Wikipedia (en)
