Sisig is a well-loved Filipino dish that originated from Pampanga, known for its bold, savory, and smoky flavors. Traditionally, it is made from pig’s head, which includes parts like the cheek, ears, and sometimes the snout, all of which are boiled, chopped, and then fried until crispy. The key to its unique flavor comes from the combination of textures—tender meat mixed with crispy, charred bits that provide a satisfying crunch.

The cooked meat is typically seasoned with a mix of onions, garlic, and chili peppers, providing a balance of savory, spicy, and aromatic flavors. It’s also flavored with vinegar and soy sauce, which adds tanginess and depth to the dish. A key component of sisig is the egg—often cracked on top of the sizzling hot plate just before serving, allowing it to cook slightly and add creaminess to the dish.

Sisig is usually served on a sizzling platter, making it a visually exciting dish, as it continues to sizzle and steam when it hits the plate. It's commonly enjoyed with steamed rice and often paired with a cold drink. Over time, sisig has evolved, and different variations exist, including chicken sisig, tuna sisig, and even tofu versions, but the classic pork sisig remains the most popular.

Ingredients:

1 lb pork belly

1/2 lb pig's ears

1/4 lb liver (optional, usuallypork or chicken liver)

1 medium onion, finely chopped

3-4 cloves garlic, minced

2-3 Thai bird's eye chilies (orany chili, adjust to your spice level)

1/4 cup soy sauce

1-2 tablespoons vinegar (white orcane vinegar)

1-2 tablespoons calamansi juice(or lemon juice if unavailable)

Salt and pepper to taste

2-3 tablespoons mayonnaise(optional for a creamy texture)

1 egg (optional for topping)

1 tablespoon cooking oil

Instructions:

Boil the meat:

In a large pot, boil the porkbelly, pig ears, and liver (if using) in water. Add a pinch of salt and simmerfor about 45 minutes or until tender.

Once cooked, remove the meat andlet it cool before chopping into small pieces.

Grill the meat:

Optionally, grill the boiled porkbelly, pig ears, and liver on a charcoal or gas grill until slightly charred.This step adds a smoky flavor to the sisig. You can also use a broiler orskillet if you don't have a grill.

Sauté the aromatics:

In a pan, heat cooking oil overmedium heat. Sauté garlic and onions until fragrant and soft, about 2-3minutes.

Combine the meats:

Add the chopped meats to the panand stir-fry until the pieces are crisp and golden, about 5-7 minutes. Seasonwith salt, pepper, soy sauce, and vinegar, cooking until the vinegar tasteevaporates.

Add spices and mayo(optional):

Stir in chopped chilies for heatand mix in mayonnaise if you prefer a creamy version of the dish. If not usingmayo, you can keep it as is or add more seasoning to taste.

Final touch:

If you like, crack an egg overthe sizzling sisig before serving. You can also place it on a sizzling platefor a more authentic presentation.

Serve:

Serve your sisig hot, ideallywith steamed rice and a side of soy sauce or calamansi for extra flavor.

Enjoy your Sisig! It's a flavorful, crispy, andsavory dish that's perfect for sharing with family and friends.