The sizzling pork sisig is a very popular “pulutan” for beer. It is a bestseller among bars and restaurants because it is a perfect complement to beer and any type of beverage. This recipe is originally from the province of Pampanga. In fact, the term sisig is a Kapampangan word that literally means “snack something sour.”

The original version of sisig was made from finely chopped parts of the pig’s head (brain, snout, ears, face, etc.). Over the years, sisig has reinvented itself as a dish made from just plain minced meat and is mostly served on sizzling plates alongside liver, chili and onion. Vinegar and calamansi are used for seasoning. If you want to enhance the flavor, simply add raw egg to the dish. Apart from pork, sisig can also be made with chicken, tofu, bangus, tuna, and chorizo.

Ingredients:

• 2 teaspoons butter
• 3 tablespoons of soy sauce
• 1 tablespoon vinegar
• 1 tablespoon golden chili sauce ketchup
• 4 pieces onions (chopped)
• 1 kg of pig face
• 1/4 kg of pig brain (optional)
• fried pork skin (ground)
• salt and pepper to taste)
• 1 egg (optional) – only when serving

Cooking procedure:

• Put the pork face in a large saucepan or skillet and boil until tender. Cut into small cubes.
• Put the butter in a deep frying pan and sauté the onion. Then add sliced ​​pig face and brain.
• Mix all the liquid ingredients in a mixing glass.
• Pour the mixture into the pan and cook for 15 minutes.
• Use a sizzling plate to serve. Egg and fried pork skin can serve as a garnish and tomato sauce or chili for added flavor.