Sisig Sizzles the Pinoy Appetite
Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.
Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.
Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.
Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.
Here’s a simple sisig recipe taken from a Kapampangan Food Recipe page:
Ingredients:
1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)
Marinade seasonings:
1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
l clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste
Preparation:
- Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
- Drain and cool to room temperature.
- Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
- Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
- Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
- Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
- Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack. So it’s good to know that you have healthier options in tuna, bangus or tofu sisig. Still they should be taken moderately.
And as we said, sisig is perfect with a cold bottle of San Miguel beer to wash it down. So if your adventurous appetite is looking for authentic Filipino food, sisig can do no wrong.
Tags: Sisig, Sisig Recipe, Filipino Food
About Gerry D: .
Posted in Filipino Food Recipes, Dining Guide, Food Review | 
May 11th, 2007 at 10:43 am
SISIG! Ayuz ito ah, picture pa lang ang sarap na! Friday pa naman, di na tuloy ako makahintay mag-6pm para diretso na sa gimik - inuman at syempre pulutan na SISIG.
saan ang pinakamasarap na SISIG sa Metro Manila?
- Dencio’s is an old favorite, pero na-water down na
- Gerry’s is another favorite, kaya lang bagsak na rin quality
saan pa ba masarap na SISIG?
May 11th, 2007 at 12:54 pm
Aysi, a sisig place in front of ULTRA in Pasig, has the best sisig. Kahit mga athletes diretso dun after training
Mura pa!
March 18th, 2008 at 9:58 pm
yeah i have to agree, aysee in pasig is very yummy.. namiss ko tuloy bigla
May 9th, 2008 at 10:26 pm
I think it sounds kind of grose, but ill have to try it sometime
May 16th, 2008 at 11:44 am
Aysee, missed that place. Nothing like that here in Canada, gives me an idea what to cook for dinner!
May 16th, 2008 at 3:23 pm
thank’s for posting this recepi, this coming sunday is our fiest, so it help me alot how to prepare sisig
June 21st, 2008 at 6:51 am
WOW,SARAP, HAVE YOU TRIED SISIG WITH “MUNGGO”? SARAP.
September 12th, 2008 at 9:04 pm
the best ang sisig sa rada makati!
for 53 pesos, may 2 rice ka na, may styro ka pa! 
kidding… sarap ng sisig… authentic..
December 10th, 2008 at 5:45 pm
I missed those days after work that we (with my co-workers) usually drop by to a SISIGAN for a our dinner, especially on our payday! I wish I could find the ingredients here in New Zealand. People here , specifically the locals are not , most of them, not all though, are kind of fussy when it comes to “different-looking-food. There are only few that could tolerate eating this kind of food that we have are those that are adventurous. Mind you, I can say that our food , the way we cook is very complicated than their ways.Gosh , it’s been 2 years since I had a plate of it.
December 10th, 2008 at 5:49 pm
I missed those days after work that we (with my co-workers) usually drop by to a SISIGAN for a dinner, especially on our payday! I wish I could find the ingredients here in New Zealand. People here , specifically the locals are not , most of them, not all though, are kind of fussy when it comes to “different-looking-food. There are only few that could tolerate eating this kind of food that we have are those that are adventurous. Mind you, I can say that our food , the way we cook is very complicated than their ways.Gosh , it’s been 2 years since I had a plate of it.