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Sisig - Crispy Fried Pork Cheek and Ear with Mayo

Updated on November 27, 2012

Sisig - The best pulutan in the Philippines

During gatherings, feasts or even special occasions, the number one dish that can be accompanied by beer is the sizzling sisig, a famous Filipino dish characterized by having sour and spicy taste.

In case you don’t know, sisig actually consists of ears, face and liver of a pig combined with spices, and calamansi as the souring agent. But many versions have already evolved in this dish, and some eliminated the disturbing pig’s parts and changed it into chicken parts as well as those of the fish, and mushrooms.

Sisig believed to have been originated in Pampanga. It was invented by Lucia Cunanan from Angeles City who developed a distinct cooking recipe way back 1974 in her restaurant named Aling Lucing’s.

Today, sisig has been known all over the country. In fact every December, the people in the said province celebrates a feast called Sisig Festival of Angeles City.

Want to know how to cook sisig? Prepare and follow the below instructions:

You will need:

× 1 kilogram pork meat (with cheek, ear, snout)

× 3 cloves garlic (minced)

x 1 teaspoon black pepper (ground)

× 1 cup pineapple juice

× 2 cups water

× 1 piece onion (thinly sliced)

× 2 pieces chili pepper/ siling labuyo (sliced diagonally)

× ¼ cup vinegar

x ¼ cup soy sauce

× 1 piece calamansi

× cooking oil

× salt

Here’s how to cook:

1. Carefully wash the pork meat especially the cheek, ears and snout. Make sure to remove unnecessary hair.

2. In a big casserole, put together the pork meat, garlic, black pepper and salt.

3. Add pineapple juice and water to the mixture. Let it boil for about 40 to 50 minutes.

4. When the pork is tenderized, remove it from the casserole then deep fry on a pan.

5. After deep fried, remove from the pan and cut into cubes.

6. Combine together the cubed meat with onion, pepper, vinegar, soy sauce and black pepper into a serving plate.

Add some calamansi for a sour effect finish.

Sisig | Source


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