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CLASSIC PORK SISIG

*omit cilantro to keep it traditional


This is the version that started it all. This dish was made popular in Pampanga by Aling Lucing who upgraded what was originally a sisig salad* into what we know today as the OG version: grilled pork head chopped up, fried with chicken liver then mixed with an umami-tangy sauce served on a sizzling plate.


*The first recorded existence of this sisig salad was found in a Kapampangan dictionary from 1732 as "a salad including green papaya or green guava eaten with a dressing of salt, pepper, garlic, and vinegar.” This was actually created to treat a night of overindulgence aka a hangover as its inherent sourness was believed to cure the effects. The dish’s name comes from “sisigan,” an old Tagalog word which means “to make it sour.”



Sisig as we know it today came about as an answer to waste. While US Air Force personnel were stationed at the Clark Base in Pampanga, locals were horrified to see all the unused pig heads being thrown in the garbage and so they offered to purchase these for cheap. They boiled the pig heads, sliced off the ears and jowls and added these to their sisig salad creating the prototype of today's sisig.


grilled pork head chopped up, fried with chicken liver, mixed with umami-tangy sauce, topped with red onion

CLASSIC PORK SISIG

Serves 2-3.


Ingredients​​

  • 1.5 tbs Kusi sisig seasoning

  • 1 lb pig ears/cheeks/jaw meat

  • 1/4 lb chicken liver, more if you like

  • 1 tbs butter

  • 1/2 medium onion, diced

  • Neutral oil



Directions

  1. Boil pig head parts until tender.

  2. Grill along with the chicken liver over charcoal. Alternatively, sear in a cast-iron pan to bring out flavor.

  3. Chop up the meats then toss in a cast-iron pan along with Kusi sisig seasoning and butter.

  4. Mix well then top with red onions.

  5. Serve in the pan with rice on the side.


Saraaap.






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