Pork Sisig

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Served as stir fried or on a hot sizzling plate, Sisig belongs to one of the most well known Kapampangan dishes in the Philippines.  It is commonly served in restaurants, bars and carenderias.  The sizzling version is usually served with a sunny side up egg on top of the dish.  Many Filipinos pair this with beer.

Several variations/versions of Sisig has evolved over the years which includes tuna sisig, chicken sisig, and even crocodile meat sisig.  As famous as it is nationwide, Sisig from Pampanga still stands out in taste and quality.  Sisig is a Kapampangan word that means "snacking on something sour".  Our Sisig these days is not exactly the same as how it originally was which was distinctly more sour.

Originally composed of pork cheeks, pork ears and chicken liver, preparation of this famous dish is quite easy, which involves boiling the meat, then grilling it, and chopping it after to small bits and pieces and finally adding the rest of the ingredients.

Below is a simple Sisig recipe that would surely bring your heart back home.

6-8 servings
2 lbs. pork belly (sliced to half-inch thick)
6 pcs chicken liver
2 big red onions (chopped finely)
1 tbsp soy sauce
1 tsp ground black pepper
salt and pepper
1 lemon
3 chili peppers - minced (or use 2 tablespoon chili flakes)

1.  Rub salt and pepper on pork belly and marinate for 1 hour.
2.  Grill pork belly and chicken liver until golden brown or well done.  Chopped into fine pieces after grilling.
3.  Combine chopped meat, lemon juice, onions and chili pepper in a bowl.  Add the soy sauce and pepper to season.
4.  Heat oil in a pan and put in the whole meat mixture warming and heating it up before serving.


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