SISIG

Sisig is a Kapampangan term that means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar which is very popular flavor in Philippines.

Sisig also refers to a meat marinated in sour liquids like vinegar, or the ever popular amongst Filipino; Calamansi...

These are also called "Calamondin" or in Kapampangan "Kalamunding".

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers

Lucia Cunanan of Angeles City has been credited with inventing sisig.^[3] The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974.^[4] Cunanan's trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates

 SISIG

 2 lbs Pork Ears

1/4 lbs Pork Liempo or Pork Belly

1 Laurel / Bay leaf

1/4 lb chicken liver

1 large Onion minced

1/4 cup of calamansi or lemon juice

1 Tbsp of vinegar

1 Tbsp of Soy sauce

1/2 cup of butter

2 Tbsp of Mayonnaise 

Vegetable Oil

Salt and Pepper to taste

Thai Chili or Siling Labuyo are optional

1. In a large pot place the pork ears and pork belly and season it with salt pepper and 1 Bay leaf. Simmer it until the meat is tender (about 2 hours).

2. Take the tender meat and oil it on both side, then place it on a medium heat grill until it is slightly chard.

3. Once its done, chop the meat into little pieces. The small the better. You will need a little patience on this part because it takes a while but it's worth it  ;-)

4. Now heat a big pan, put some oil and saute the onions.

5. Once the onions are half-way cooked, add the chicken liver until it is cooked. (the way to tell if it is cooked is when it is falling apart and it takes around 10 mins.)

6. Then add the chopped meat, Calamansi or Lemon juice, Vinegar, Soy sauce and butter and cook it for about 10 minutes.

7. Add the mayonnaise and Chilis if desired.

8. Garnish with green onions on top, Egg (optional) and Calamansi on the side.

9. Serve with soysauce with Calamansi/ Lemon juice and chilis for a sauce.

10. Mangan tana!