SIZZLING SISIG!

Sisig is the ultimate pulutan for inuman. In many bars and restaurants, the many types of sisig are best sellers as part of beer celebrations or for regular meals.

Sisig is actually a Pampango word that refers to eating sour meals such as unripe fruits. It also refers to cooking fish and meat after marinated in vinegar or calamansi juice. However, sisig became a popular name for a dish made from pig’s head, liver and sometimes ears, flavorfully seasoned with calamansi and chili sauce.

Sizzling sisig is believed to have started from locals who made use of pig heads that are usually thrown by the commissaries in Clark Air Base in the 90s since they are not used in preparing meals for the American soldiers. Another variation for the origin of sisig is that it is a variety of a native Filipino recipe where pork ears and tongue are boiled, chopped then marinated with vinegar, and served hot.

INGREDIENTS:

1.5 kilos pork cheeks

½ kilos pork tongue

½ kilos pork heart

½ kilos pork liver

2 cups water

1 cup pineapple juice

1 tsp black peppers (whole)

For marinade:

1 cup julienned onions

4 pieces siling labuyo, seeded and sliced

¼ cup vinegar

¼ cup calamansi juice

¼ cup pineapple juice

1 tablespoon crushed ginger (fresh)

1 clove garlic, crushed

1 tsp black pepper, grounded

1 pc bay leaf, crushed

Salt

HOW TO PREPARE:

Mix pork cheeks, heart, and liver with pineapple juice, salt, water and pepper. Simmer for an hour until pork ingredients are tender. Drain and set aside. Chop pork cheeks, liver and heart into medium pieces. Skewer in bamboo sticks then grill until the pork ingredients are crisp. Mince the grilled pork ingredients into small pieces. Combine the chopped meat with the marinade seasonings then serve hot and sizzling!  

 (Source: http://panlasangpinoy.com/2009/07/26/filipino-food-appetizer-pulutan-sisig/)