Pinoy Pork Sisig

According to the Center for Kapampangan Studies of the Holy Angel University in Angeles City, Pampanga, the word sisig appeared in a Pampango-Spanish dictionary by Fray Diego Bergaño published in 1732. It was defined then as a salad served with vinaigrette. Aling Lucing Cunanan of Angeles City is credited with having invented. Aling Lucing was just one of a dozen barbeque vendors by the city’s railroad track, selling basically the same stuff of grilled chicken and pig’s parts. (See reference:https://www.positivelyfilipino.com/magazine/sisigs-origin-story.)

In the Wikipedia the word sisig is actually derived from the old Tagalog word sisigan, which means ” to make sour”. Filipino food Pork Sisig has become one of the country’s most favorite food prepared during special occasions such as birthdays. Filipino male people also loved to serve this food during birthday as their combination when they drink beverages such as alcoholic drinks or wines. Because this type of food adds spicy.

Pork sisig are also served in some restaurants which consider as one of their special menu. Because most of the Filipino love to eat spicy food. The finely chopped of meat from the pig face which is the original ingredient of making a pork sisig which Filipino people most like to eat.

Here are the ingredients in preparing Pork Sisig.

Here are the instructions on how to cook Pork Sisig.

• Season pork belly slices with salt and pepper. Let it marinate for at least 30 minutes.
• Grill pork belly and chicken liver until well done. Pork skin should be crispy.
• Once grilled, chop the pork belly and chicken liver into small fine pieces.
• In a bowl, combine the chopped meat, onions, lemon juice and chili pepper. Season with soy sauce and pepper.
• Warm it in a pan with a bit of oil if desired. Alternatively, heat a sizzling plate and add a some butter or margarine. Add the Sisig and serve while still sizzling hot.