Sisig is a Kapampangan term which means “to snack on
something sour”.
Preparing sisig comes in three phases:
boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon ), pork or chicken liver,
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