deeeli-SISIG-licious…!

Sisig, one of the dishes I ALWAYS have to eat when I hit the Philippines.

Sisig is a Kapampangan term (One of the major languages in the Philippines) that means, “to snack on something sour.” It’s a term describing the preparation of fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with pepper, salt and various spices.

This Filipino dish made from parts of pig’s head and liver is usually seasoned and cooked with calamansi and chili peppers.

Preparing sisig comes in three phases: boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped, and grilled or broiled. In the end, it is fried with onions and usually served on a sizzling plate in some restaurants. Variations of sisig may contain any of the following additions: eggs, mayo, ox brains, chicharon (YUM!), and pork or chicken liver.

So oily, so unhealthy, yet so good…