Sisig

Sisig is a popular appetizer (pulutan) turned main dish that originated from the culinary capital of the Philippines, Pampanga. This dish was invented by Lucia Cunanan or popularly known as Aling Lucing (she is also known as the sisig queen). Originally, sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.

Preparing this dish can be quite tedious because it involves boiling, broiling, and frying. The pig’s head is first boiled to tenderize it, the hairs are also removed. Then, portions of it are chopped then grilled or broiled. Finally it is fried with onions and chili and is served on a sizzling plate. When served, the dish is topped with raw egg that gets cooked eventually. It is paired with soy sauce and calamansi juice for seasoning.

Photo source 

In Angeles City, Pampanga, they annually celebrated the “Sisig Festival” during December. This festival is celebrates the culinary prowess of the province. The festival features a sisig making contest.

Click here to view the COMPLETE RECIPE.

Source: panlasangpinoy.com; en.wikipedia.org

Teaser photo source: margauxlicious.blogspot.com