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.
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. ‘Sisig' is best served with a mug of ice-cold beer. It is currently the unofficial national dish for the Filipino beer-drinkers because ‘sisig' has a unique blend of spiciness of chili peppers, sour taste of vinegar and calamansi juice, and the saltiness of salt and soy sauce. Other herbs like garlic, red onion, white onion, ginger, black pepper, green bell pepper, celery, green onion leaves, kinchai, and kuchai have added to the rich bouquet of aromatic flavor of ‘sisig.
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‘Sisig' is also considered as a special viand these days and often served with steamy rice for lunch or dinner at home. Well-known Filipino restaurants have concocted different cooking methods for the popular 'sisig' and yet the dish always end up spicy, sizzling, and delicious.
HOW TO COOK SISIG:
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
- 1 clove garlic, minced
- 1 tsp whole black pepper (crushed)
- 1 pc bay leaf (crushed)
- Salt to taste
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