5:55 AM
Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines : Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), This pork sisig is more of the restaurant variation wherein mayonnaise is used and an egg is added on top, along with chopped green onions, but it sure tastes great.
The original pork sisig recipe makes use of pig brain as a binder – we used the mayo as a alternative ingredient. Don’t worry, I’ll be posting the original recipe soon along with a video to better guide you.
There are several restaurants and even eateries and “carenderia’s” that serve this wonderful dish. It has been very popular to the point that it is available almost all over the world. I know that we all have our own favorite places that serve pork sisig, but it is still good to know how to make one for many reasons. I make my own pork sisig because I get to play with the ingredients and outcome of the dish. I am also assured that the ingredients were properly handled prior to cooking. This is also something that you can brag – or share with your friends.
Try this delicious Pork Sisig Recipe and let me know what you think.
Ingredients:
4 cups Lechon Kawali, chopped (Easy Lechon Kawali Recipe)
1 red bell pepper, seeded, cored and diced
1 onion, peeled and diced
5 to 6 Thai chili peppers, minced
½ cup calamansi juice
salt and pepper to taste
Instructions:
In a large bowl, combine Lechon Kawali, bell pepper, onions, chilipeppers and calamansi juice. Gently toss together to evenly distribute. Season with salt and pepper to taste.
You could add Chicharon bits for extra crunch!
The original pork sisig recipe makes use of pig brain as a binder – we used the mayo as a alternative ingredient. Don’t worry, I’ll be posting the original recipe soon along with a video to better guide you.
There are several restaurants and even eateries and “carenderia’s” that serve this wonderful dish. It has been very popular to the point that it is available almost all over the world. I know that we all have our own favorite places that serve pork sisig, but it is still good to know how to make one for many reasons. I make my own pork sisig because I get to play with the ingredients and outcome of the dish. I am also assured that the ingredients were properly handled prior to cooking. This is also something that you can brag – or share with your friends.
Try this delicious Pork Sisig Recipe and let me know what you think.
Ingredients:
4 cups Lechon Kawali, chopped (Easy Lechon Kawali Recipe)
1 red bell pepper, seeded, cored and diced
1 onion, peeled and diced
5 to 6 Thai chili peppers, minced
½ cup calamansi juice
salt and pepper to taste
Instructions:
In a large bowl, combine Lechon Kawali, bell pepper, onions, chilipeppers and calamansi juice. Gently toss together to evenly distribute. Season with salt and pepper to taste.
You could add Chicharon bits for extra crunch!
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