Errah is an educator, cook, and food writer from the Philippines. He writes about various topics relating to Filipino cuisine.
Sisig, a Filipino cuisine, has its roots in the Philippine province of Pampanga. The story of how this dish came to be is interesting. When it was first coined, the word "sisig" refers to a fruit and vegetable salad that was seasoned with vinegar, garlic, pepper, and salt and was commonly eaten by pregnant women. Later on, the fruit and vegetables were switched out for pork. During the United States occupation, the Americans did not like to consume the head and internal organs of pigs so they gave these parts to the locals. Since Filipinos are resourceful people, nothing was thrown away. The leftover pork organs were minced, combined with onion, fried, and then placed on a hot plate. This describes the origin of the food.
The New York Times published an article about sisig and dubbed it the greatest and most delicious pork dish in the world. The American travel documentary filmmaker, journalist, celebrity, and chef, Anthony Bourdain, foresaw that sisig would become the next big thing in America and would eventually conquer the heart and the soul of the entire world.
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The recipe can be varied in many ways. Tofu, chicken, squid, or tuna can be used instead if you don't like pork. Some people garnish it with mayonnaise, pork crackling, and raw eggs. It is typically presented on a hot sizzling plate. It is cooked in three stages: simmering, grilling, and frying.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
4 to 5 servings
- ½ kg pork head flesh (unchopped)
- 50 grams pork internal organs, diced
- 1 raw egg
- 1 tablespoon ground pepper
- 2 tablespoons cooking oil
- 1 bay leaf
- 2 cloves garlic, minced
- 2 onions, minced
- 3 hot chilli peppers, chopped
- Cook the pork head and internal organs till tender in boiling water with salt, ground pepper, and a bay leaf. Then, drain and remove excess water.
- Next, grill the head meat until it is done. Then, once it has cooled, cut it into small pieces together with the internal organs.
- In a pan, heat the oil. Sauté the garlic, 1 minced onion, ginger, and half of the chili pepper. Then, add the meat and continue stirring-frying. Set aside once cooked.
- On medium heat, preheat the sizzling plate. (The sizzling plate consists of two parts — the wooden base and the plate that sits on it — and you will only heat the plate.) When it begins to smoke slightly, it is ready to use. You can heat the plate on the stovetop or oven. After that, add all of the fried ingredients to it.
- Garnish with the remaining hot chili peppers, onion, and raw egg. They will be cooked on the heat of the plate and the pork.
- Serve and enjoy.
© 2020 Errah Caunca