Sizzling Sisig - Pork

Sizzling Sisig is actually originated in Pampanga and a very popular pulutan (delicacy? – to correct me you can use the comment section of this post :) ) in the Philippines. Sisig is a Kapampangan term which means "to snack on something sour". It also refers to a method of preparing fish and meat, especially pork head , which is marinated in a sour liquid such as lemon juice (Kalamansi) or vinegar, then seasoned with salt, pepper, chilly and other spices. Some restaurants have also Chicken Sizzling Sisig as one their specialty (the recipe will be post in the future).
Ingredients:
- 1 kg Pork Face
- 1/4 kg Pork Brain (Optional)
- 2 tsp. butter
- 4 pcs. Onions, chopped
- 3 Tbsp. Soy Sauce
- 1 Tbsp. Vinegar
- 1 Tbsp. Catsup or Chilli Sauce
- Salt and pepper to taste
- Fried Pork skin, grounded (Optional)
- 1 Egg (Optional) - only when serving
Cooking Procedures :
- Boil pork face till tender; slice thinly into cubes.
- Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet.
- While sauteing, mix the liquid ingredients.
- Add the liquid mix in the pan. Simmer for about 15 mins.
- Serve in sizzling plate, garnish with Fried pork skin, egg and chilli for your taste.

Photo Courtesy of Flickrdotcom

Comments
11 Comments

11 comments:

Anonymous said...

It's digusting... pig's face!

Anonymous said...

it is more disgusting(check your spelling)...if you will cook your own face...hipocrite

Pinoycook said...

Wow! Cook my own face? Are you a cannibal? lol..... If you comment something like that, at least have a decency to put your name and I bet you have a blog.... hahahha

And by the way, you mispelled hipocrite, it should be hypocrite. :)

Have a nice day.... patulan ba? hahaha

Mark Angelo said...

buset, hater... i agree pinoycook... patulan ba! hehehe

stvnd53 said...

I'm making it today at home for the first time.I'm useing Pig Ears.This is how I had it from the ouside store.
A little different.The grill after boilling then cut into pieces.Then let sit in Sukang Maasim (spiced)then Stir Fry.Then EAT!!!

reycumm said...

I am an American married to Cebuana. I have been to Cebu but did not try Sisig there as it seems it is more popular on Luzon. I watched Anthony Bordain and I am the one making Sisig. I love many Pinoy dishes. I hope these negative comments are not Filipinos downing their culture? Many people in Spain, South America, the United States (especially from the South) and other countries eat these parts of the lechon. Shame on those who are criticizing

stvnd53 said...

FYI:I eat this for breakfast w/rice

Blogadeur said...

@ reycumm - you should try sisig which is a famous dish that originally came from Pampanga. The negative comments that this food blog gets are mostly from Filipinos. Crab mentality still exists with these people but hopefully that illness will be cured.

@ stvnd53 - I eat this with rice too. :-)

Thanks for visiting this site....

vanessa said...

oh yes its really nice and i know how to cook it also bec. im a pampango...if u tried this staff i bet u will ask for more... for those people critisize this dish eat your ass and fuck off!!! i love cooking this filipino dish especially when serving it 2 my family...im proud 2 b Filipino.

Krinisha Tagon said...

its one of my favorite dish.. dont bother with that negative comment maybe s/he dont know how to cook..hehehe

peekabuu said...

Yummy am going to cook this (first time to cook)for
my friends party, thanks for sharing!