Sisig: Here’s How We Cook It At Home

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Pampanga is known for good food. Often hailed as the Culinary Capital of the Philippines, this is the land of sisig and other amazing dishes. Let’s take a look at sisig, a yummy Kapampangan dish and we’ll show you how we cook it at home.😃

Sisig on a sizzling plate with an egg on top.
Eating out is not something we can do nowadays. However, we can always cook the restaurant dishes that we miss. We are sharing with you how to cook sisig at home. 😄

Sisig Up Close

Sisig has been around for a very long time. History dictates that sisig was more of a cure for hangover rather than a dish. Related Read: Here’s A Different Kind Of Sisig From Pit Stop Grill

It became pretty popular when a certain Lucia Cunanan decided to use the pig’s head to make a savory dish. From then on, it became a culinary breakthrough (that might be a bit of an exaggeration but I can’t imagine a world without sisig).

It became pretty popular when a certain Lucia Cunanan decided to use the pig’s head to make a savory dish. From then on, it became a culinary breakthrough (that might be a bit of an exaggeration but I can’t imagine a world without sisig).

While Lucia Cunanan is known for recreating sisig into a culinary wonder, there are other restaurants in Pampanga that boast their own yummy version as well. One such restaurant is Mila’s Tokwat’s Baboy.

While Lucia Cunanan is known for recreating sisig into a culinary wonder, there are other restaurants in Pampanga that boast their own yummy version as well. One such restaurant is Mila’s Tokwat’s Baboy.

So, if you were to explore the rich culinary history of Pampanga, don’t fail to try both Aling Lucing and Aling Mila’s restaurants. Aling Mila also offers one of the best versions of tokwa’t baboy. Read Related: Mila’s Tokwat Baboy Is To Die For

The original sisig is very basic. It’s nothing close to what’s served in restaurants here in Manila. For starters, it doesn’t have a fried egg on top.

It’s also worth noting that the original sisig is devoid of any mayonnaise. Somewhere along the way, someone had mistaken dinakdakan dish for sisig.

Probably because there is a thin line between the two dishes. But dinakdakan is dinakdakan and sisig is sisig. The sisig in Pampanga has no mayonnaise at all. Read Related: Dinakdakan: You Won’t Believe The Ingredient That Makes It Yummy

Our Sisig Recipe

We want to share with your our simple sisig recipe. Ours is a pork sisig recipe. Now, if you’re not into pork, you can also try this tofu sisig recipe by Jazzycooks. Read Related: Jazzycooks’ Corner: Tofu Sisig Recipe

You can also lookup a tuna sisig recipe if you like. The point is, you are not restricted to a pork sisig recipe.

You can also lookup a tuna sisig recipe if you like. The point is, you are not restricted to a pork sisig recipe.

Our Sisig Ingredients

Here are our sisig ingredients:

Pieces of pig’s head

Garlic

Onions

Green and red chilies

Ginger

Kalamansi

Salt and pepper

Butter

I can’t tell you the exact measurement for each ingredient. Truth be told, we don’t really measure the ingredients at home. One thing’s for sure, we usually cook about 2 kilos of pig’s head. You can just measure the other ingredients according to your taste.

How To Cook Sisig

Here’s how to cook sisig. We boiled the pieces of pig’s head first. We added in some salt and pepper and let it boil until soft. So, make sure to use a fork to check if the pieces of the pig’s head are tender enough to remove from heat.

Boiling the pieces of pig's head.
Make sure to add some salt and pepper.

Once the pieces of the pig’s head are soft enough, grill them.

Grilled pieces of pig's head in a green container.
After boiling the pieces of pig’s head, make sure to grill them.

After grilling them, you can cut them into finer pieces.

Chopping the pig's head into finer pieces.
Gotta chop the pieces of pig’s head into finer pieces.

Then fry the grilled pieces of pig’s head together with your desired amount of minced garlic, chopped onions, chilies, and ginger.

Cooked sisig in a plastic container.
This is how our sisig looks like after frying. At this point, we can either opt to store it in the ref or cook it on a sizzling plate for the tribe. 😃

Once you’re done frying everything together, get a sizzling plate and place it on heat. Spread some butter on the sizzling plate and wait until it melts.

Transfer your sisig to the sizzling plate and cook an egg on top (if you like).

Sizzling sisig with an egg on top.
Serve your sizzling plate and enjoy. 😍

Then serve to your waiting tribe.

We usually make a lot of sisig to keep for a rainy day. If the kids want to eat it, then we just reheat a generous amount on a sizzling plate.

This sisig dish never fails to impress the kids at home.

Do you cook sisig at home? Feel free to share with us how you do it.

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