One of my favorite Filipino dishes is the Sisig. Just don't get me thinking what it's actually made of, and everything should be fine. Below is my inspiration for this post, Roan's lunch today was a plate of sizzling sisig which he ate at the cafe.

Wondering what exactly is "sisig"?

Sisig is the Kapampangan (a Philippine dialect) term which means to snack on something sour. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head and usually seasoned with kalamansi or chili peppers.

The dish is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base. Pig heads were bought cheap since they are not used in preparing meals for the U.S. Air Force personnel stationed there. However, a more accurate explanation is just an innovation on the old recipe, which is pork ears and jowl, boiled, chopped then marinated.

The pig's head is first boiled to remove the hairs and to tenderize it. Afterwhich, it is chopped and grilled/broiled. It is then fried with onions and served on a sizzling plate.

Variations of sisig can add any of the following: eggs, ox brains, chicharon (pork cracklings), pork or chicken liver, and even mayonnaise.

Recently, local chefs have experimented with other ingredients other than pork like chicken, squid, tuna and even tofu, which brings back sisig to its origins.

(courtesy of Wikipedia)