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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.😃
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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.
Once the pieces of the pig’s head are soft enough, grill them.
After grilling them, you can cut them 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.
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).
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.