Sisig was originally a salad of green fruits, conceived as a cure for a night of overindulgence aka a hangover.
It's evolved into the dish it is today, a Philippine favorite pulutan which is any food that's eaten with alcoholic drinks. FYI, there is actually a science to this 🤓 as it's said the fat in food helps to slow the absorption of alcohol.
Sisig comes from an old word sisigan which means "to make sour". This has been made popular by the traditional pig head + chicken liver dish but there are many well-loved variations today.
Essentially, Sisig is chopped up meat cooked in a souring agent.
Pork Belly Sisig
Serves 2-3. Use a cast iron or any non-stick pan. Perfect pulutan for the next inuman.
*Tip: salt the pork belly a day before and leave it uncovered in the fridge skin side up
1.5 tbs Kusî sisig seasoning
1 lb pork belly, sliced into 1/4 inch strips
1/2 medium red onion, diced
1/4 lb chicken liver (optional)
Season pork belly with salt if you haven't yet *see tip above then pat dry.
Heat pan on medium-high and add pork belly strips, leaving untouched for a few minutes before turning. Cook until both sides are crispy and golden brown.
Remove from heat. Add chicken liver to pan if using and cook until brown.
Remove from heat and chop pork belly + chicken liver into small pieces.
Sprinkle with Kusî and mix well.
Top with reserved onion.
Serve with rice for a delicious meal or pair with ice cold beers for pulutan.