Sisig
You can’t talk about sisig without mentioning the main star of this dish: chopped up pork. This is the primary ingredient and gives a savory and smoky backbone to the overall flavor profile. The pork is typically cooked in pork fat along with lemon or calamansi juice, onion, garlic, and chili peppers. The result is a dish that is both savory and tangy and has just the right amount of heat.
The other components of sisig add even more layers of flavor. A variety of additional ingredients can be added to the mix, depending on personal preference. For example, some cooks add beef or chicken, and it’s not uncommon for a variety of vegetables, like green pepper, eggplant, and squash, to also find their way into the pot.
No matter what ingredients are used, the outcome is always an appetizingly eye-catching and flavorful sizzler that’s sure to delight all who dine. The dish looks as good as it tastes. Its presentation is an artful combination of the vibrantly colorful vegetables, the glistening sheen of the pork fat, and the robust aroma of the seasonings.
This classic dish is a wonderful way to introduce Filipino cuisine to others. Even people who have never stepped foot in the Philippines know that sisig is a must-have. Thanks to its ever-growing popularity, it is now a staple of special occasions and festivities.
With its savory, smoky, and tangy flavor profile, sisig is a surefire pick-me-up that adds a bit of zing to any menu. Its versatility makes it suitable for any occasion, from gatherings with friends to family meals. Whether it’s served as an appetizer, main course, or side dish, sisig is sure to be a hit with everyone.
Sisig recipes
Amazing Sisig recipes sourced from the web.
The origin of Sisig
Sisig is a delicious, savory dish in Filipino cuisine that has it’s roots in the province of Pampanga. Dating back to the 1700’s, this traditional dish has evolved from being a way for Pampanga locals to make use of leftover meat from pig slaughtering, into a much-loved, modern-day delicacy.
The origin of the word ‘sisig’ can be traced back to the Kapampangan language, which falls under the Austronesian language family. The literal definition of ‘sisig’ could be loosely translated as ‘to snack on something sour.’ It likely refers to the acidic taste of the lemon or kalamansi component of the dish, or the addition of green mangoes before they are ripe, which gives it a tangy flavor.
The original recipe includes diced boiled pork ears, cheeks and jowls that were sautéed in pig fat with onion, chili peppers and slivered calamansi or kalamansi. Other popular variations include liver, tuna, chicken, and tofu added to the mix.
Over the years, sisig gradually gained popularity beyond the province of Pampanga, eventually becoming one of the nation’s staple dishes. In the 1980’s, restaurateur Aling Lucing created her own version of the dish that featured unusual ingredients like liver and chicken liver, giving it a unique flavor and texture.
Today, sisig is a flavorful and aromatic dish that is enjoyed by Filipinos all over the world - each household’s recipe varies slightly from the other in terms of ingredients, cooking methods, and even presentation.
Extolled for its filling and versatile nature, sisig continues to be an immensely popular dish in Filipino households, restaurants, and even roadside eateries. With its delicious combination of flavors and gratifying textures, it is no wonder that sisig has become such an iconic dish over the centuries.
Types of Sisig
Ah Sisig, the smoky, savoury and tangy Filipino delight that has become something of a delicacy in recent years. Though nowadays it’s often found served up as a street-food favourite, it hasn’t always been that way. Its origins began as a way to use leftover parts of a pig and make something tasty and delicious which would otherwise go to waste.
Today, there are many different types of sisig, some more traditional and some more modern, all with their own unique flavour and appeal. In Pampanga, one of the provinces in the Philippines, the classic sisig is made out of chopped pork cheek, liver, onions and chilli peppers, all simmered in vinegar, soy sauce and other spices until they reach the perfect smoky flavour. Another popular version of sisig is the seafood version, which uses squid, mussels, shrimp, lean tuna and the usual spices, for an even bolder level of flavour and texture.
A less common variation of sisig is the vegetarian version, which substitutes the pork or seafood for firm tofu and cubes of jackfruit. Fried together with red onions, ginger and garlic, this version still retains the smokiness of the original, but without the addition of any animal products. For those looking for a healthier option, this could be the perfect choice.
Finally, a more unusual type of sisig is the vegan version, which is made using diced eggplant, mushrooms, red bell pepper and other vegetables, sautéed in a mixture of olive oil, garlic, and coconut aminos, giving it a unique nutty taste. All the different types of sisig can be served in a variety of ways; some prefer it to be served with steamed white rice and others opt for a side dish of kare-kare – a rich, peanut-based stew – to give more depth to the meal.
No matter which version you choose to try, sisig is a quintessential Filipino dish that has been part of the culinary landscape in the Philippines for centuries and continues to be enjoyed around the world by people from all backgrounds. Whether you choose to make it at home or find it on the menu at your local restaurant, there’s no denying that sisig can be just as delicious and scrumptious as ever.