Sisig is most definitely famous being served in Pubs, restobars and karaoke houses for Pinoys. Served sizzling hot on a pan, add a squeeze of calamansi (lemon), then a little soy sauce and hear the sound of temptation to dive in your Sizzling Sisig.
Sisig was first written in a Kapampangan dictionary in the 17th Century. The literal meaning of sisig is “nibbling on something sour” or “salad”. Sometimes it refers to any fruits- unripe fruits which are dipped in salt and vinegar. A perfect example for that in the famous Filipino street fruit snack the “Hilaw na mangga” or unripe mango which is served with chili powder, vinegar and salt. Do you think we could call it “Sisig Manga?”
There are variations of Sisig Dishes. It includes Chicken, Octopus, Hotdog, Gambas, Tanigue, Pork Belly, Corned Beef, Pork Belly, Mushroom and many more.
Sizzling Sisig Recipe:
An appetizing version of sisig is the sizzling crispy sisig. The pork belly is crispy fried until golden brown and chopped into small pieces. Then you will make a roux (see recipe below for details) and add in the vegetables and the crispy pork. Put it in the sizzling plate and presto! You have a sizzling super crispy sisig to enjoy! Great for picnics, swimming or outings this summer.
To cook sizzling crispy sisig: Boil pork liempo with salt, garlic and whole black pepper in water for approximately 45 minutes or until tender. Fry the boiled liempo until crispy and cut into desired size. In another pan, melt the butter and add the flour. Stir until flour turn light brown. Add water and pork bouillon, and adjust to desired consistency. Toss together crispy liempo, minced onion, green bell pepper and mushrooms.