Sisig is originally from Angeles City, and Luciana Cunanan (aka Aling Lucing) was the one who invented the dish. Sisig is made mostly from pig’s head. The meat is boiled, grilled and fried before putting it on a sizzling plate and after slicing it in bits.
- ½ kilo pork cheeks
- 3 pcs chicken liver
- 100 grams onions, coarsely chopped
- 6 pcs calamansi, extract the juice
- 1 Tbsp. rock salt
- ⅛ tsp. ground pepper
- 1 Tbsp. margarine
- 3 pcs siling labuyo
How to cook Sisig Kapampangan:
- Blanch the pork cheeks and remove hairs or other impurities. Then put in a pot with boiling water and boil for 20 to 30 minutes. Then remove from the pot and drain. Set aside and cool.
- Clean the chicken livers with running water and remove the bile if there is any and other impurities. Skewer in bamboo sticks and grill together with the pork cheeks. Grill until brown and crispy.
- Then remove from the grill and cool. Chop into very small pieces the pork cheeks and the chicken liver then put in a bowl. In the same bowl add chopped onions, salt, pepper and calamansi juice. Mix thoroughly until all the ingredients are well combined.
- Heat the sizzling plate on top of the stove until smoking. Add the margarine and melt in the sizzling plate. Then put the sisig on the plate and stir fry using a pair of spoon for a minute.
- Then turn off heat and transfer the sizzling plate on the wooden tray. Garnish with siling labuyo and slices of calamansi. Serve hot.