isig was one of the first Kapampangan words explained to Spanish missionaries by the Augustinian priest, Fray Alvaro de Benavente. He published it in his book, “Arte de Lengua Pampanga” in 1699. He referred to “sisig” as a manner of preparing food as in “guisar con vinagre, v.t. ensalada” or simply, to cook with vinegar, or make a salad.
Sizzling Sisig makes a party appetizer as well as a hearty dinner entree. The perfect blend of tangy and spicy, it has all the bold, delicious flavors you’ll love!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Appetizer, Main Entree
Cuisine: Filipino
Keyword: sisig
Servings:
Servings
Calories: 811kcal
Author: Lalaine
Ingredients
2 pounds pig face (snouts, ears, and jowls)
1 cup vinegar
1/4 cup soy sauce
1 head garlic, peeled and crused
1 teaspoon whole pepper corns
2 bay leaves
1 tablespoon salt
water
1 large onion, peeled and diced
6 Thai chili peppers, stemmed and minced
1/2 cup calamansi juice
1 tablespoon Liquid seasoning (I used Maggi)
pepper to taste
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Instructions
In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, 2 tablespoons of salt, and enough water to completely cover pork.
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.
Over hot coals, grill pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Or arrange in a single layer on a baking sheet and broil in a 450 F oven for about 4 to 5 minutes or until nicely charred.
Remove from heat, allow to cool to touch, and chop meat.
In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice. and liquid seasoning. Season with salt and pepper to taste.
To serve, transfer to sizzling hot plates.
Nutrition
Calories: 811kcal | Carbohydrates: 4g | Protein: 15g | Fat: 80g | Saturated Fat: 29g| Cholesterol: 108mg | Sodium: 1753mg | Potassium: 367mg | Sugar: 1g | Vitamin A: 1% | Vitamin C: 20.6% | Calcium: 2% | Iron: 6.5%
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