Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt andvinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.
Sisig Recipe Ingredients:
* 1 1/2 kilo pork head
* 1/4 cup grilled liver, diced* 2 small onions, minced
* 2 pieces red pepper, minced
* 1 head garlic, minced
* 6 pieces hot chili pepper, minced
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef broth
Sisig Recipe Procedure:
* Grill pork head to remove hair.
* Boil the pork head until it is tender enough to chop.
* Take out all the meat and dice.
* In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
* Pour in liquid seasoning, black pepper and brown sugar.
* Pour in beef broth and heat until meat is tender.
* Add in chili pepper before serving.
* Boil the pork head until it is tender enough to chop.
* Take out all the meat and dice.
* In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
* Pour in liquid seasoning, black pepper and brown sugar.
* Pour in beef broth and heat until meat is tender.
* Add in chili pepper before serving.
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