Sisig
Sisig is the spicy, sizzling dish that originated in the city of Angeles in Pampanga province, famous for its humble origins as a way to make use of pig parts considered less desirable, such as the head and offal, which remained cheaply available after the nearby American military base took the premium cuts. Cook Lucia Cunanan, known as Aling Lucing, is widely credited with popularising and refining the modern recipe in the 1970s, transforming it from a simple beer snack into a dish emblematic of the entire country. The name "sisig" comes from a Kapampangan word meaning "to eat something sour", referring to the traditional method of pickling green fruit in vinegar and salt, though the dish has evolved considerably beyond its original meaning. The sizzling presentation on a hot cast-iron plate has become an integral part of the experience, and many locals insist that the raw egg must be mixed quickly into the still-hot meat at the table, not in the kitchen, to achieve the perfect texture.
Cooked pork bits
Pig head and belly, boiled then finely chopped
Grilled and fried
Meat charred on the grill, then crisped in a pan
Chili peppers
Chopped chili for a spicy kick
Served sizzling
Presented on a hot cast-iron plate, topped with an egg
Ingredients 4 servings
- 600 g pork belly
- 300 g boneless pig head meat (or pork cheek)
- 3 tbsp soy sauce
- 3 tbsp cane vinegar
- 2 tbsp calamansi or lemon juice
- 2 red chili peppers, chopped
- 1 onion, finely chopped
- 2 eggs, for topping
- Salt and black pepper
How to make it
- 1Boil the pork belly and boneless pig head in a large pot of salted water for 45-50 minutes, until tender when pierced with a fork.
- 2Drain the meat pieces and let them cool completely, then pat dry well with paper towels.
- 3Grill or roast at high heat for 10-15 minutes, turning, until the surface becomes slightly charred and crisp.
- 4Finely chop the browned meat with a sharp knife, achieving an almost uniform texture made of very small pieces.
- 5Heat a large, heavy pan over high heat, then add the chopped meat and dry-fry it for 5 minutes, to render out excess fat and intensify the crispness.
- 6Add the chopped onion and chili peppers, stirring constantly for 2-3 minutes, until the onion becomes translucent.
- 7Pour in the soy sauce, vinegar and calamansi juice, mixing well to distribute the flavours evenly, then season with salt and pepper.
- 8Transfer immediately to a hot cast-iron plate, crack a fresh egg on top and serve sizzling, mixing the egg into the meat at the table.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
