Sisig – Arguably the Best Pork Dish
Sisig – Arguably the Best Pork Dish

Sisig – Arguably the Best Pork Dish

Hello, dear GG readers! The title of this post is huge – Sisig – Arguably the Best Pork Dish. Wow, that’s a mouthful and so is this dish!

Sisig - With Rice

Sisig – With Rice

For my first ever published attempt to actually “cook” something, I hope I live up to the title’s rep. For the love of Gourmet Getaways, its avid readers and the constant egging of my chief, Julie Carlyle, I mustered  all the courage I could get to bring you this very popular Filipino recipe. For all of you, Julie and I believe in the same thing – you deserve nothing but the BEST.

Sisig - with egg

Sisig – with egg

What is my best first recipe? I don’t cook that much! It took days of “self talk” until I realised the answer was right in front of me. Switching on the news channel, I chanced upon an article on spotlight by columnist Ligaya Mishan having visited a restaurant in New York.

This is sisig, the greatest pork hash — arguably greatest pork dish — on earth. Say the name with two flicks of the tongue, somewhere between a whisper and a hiss. – Ligaya Mishan, New York Times, 31 July 2014.

Sizzling Plate and My Humble Stage

Sizzling Plate and My Humble Stage

Sisig, pronounced as “See-sig”, is an original dish from Pampanga, a province in the Philippines located up north, particularly in Central Luzon. According to Wikipedia, “sisig” means “to snack on something sour”. Similarly, a well-renowned lady known as Aling Lucing was given credit for the invention of this restaurant favourite.

Sisig - grilled pork and liver

Sisig – grilled pork and liver

I, myself, am enthralled by this dish. No matter how sinful it is to snack on the crispy bits of pig’s ears and cheeks, the melting pork fat, the complementing distinct taste of chicken liver, I am always in total surrender.

Calamansi for Sisig

Calamansi for Sisig

Why, even world-famous chef Anthony Bourdain said in an interview;

I like sisig very, very much. That’s perfect beer-drinking food. Love it!”

San mig light - sisig match

San mig light – sisig match

No, it was not a typo. The culinary veteran used “very” twice!

So for my first ever GG recipe, I am sharing with you Sisig. I based it on a recipe by an equally respectable Filipino chef, writer and artist, Claude Tayag. I am guessing and hoping all the ingredients are well within your reach.

Sisig Recipe – Arguably the Best Pork Dish
Recipe Type: Pork Dish
Cuisine: Philippine
Author: Alesah
Serves: 6 to 8 servings
Sisig, based from Filipino chef Claude Tayag’s recipe
Ingredients
  • 1 kg. pork cheek
  • 1 cup pineapple juice
  • 2 cups water
  • 1 tsp. whole black pepper
  • 6 pcs. chicken liver
  • 1 cup chopped onion
  • 1/2 cup vinegar (white or cane. I used Delmonte Cane)
  • 1/4 cup calamansi juice
  • 1/4 cup pineapple juice
  • 3-4 pcs. siling labuyo, seeded and chopped (Siling labuyo is abundant in the Philippines. It can be replaced with bird’s eye chillies but reduce according to tolerance)
  • salt and pepper to taste
  • sizzling plate (optional)
  • 1 egg (optional)
Instructions
  1. Boil the pork cheek in 1 cup pineapple juice, water and whole black peppers. When tender, cool to room temperature.
  2. Debone the pork cheek and place on bamboo skewers together with chicken liver.
  3. Grill over charcoal until the skin part of the pork is brown and crispy.
  4. Chop the pork and chicken liver into small cubes, mixing in the chopped onion, vinegar, calamansi and pineapple juice, and siling labuyo. Season with salt and pepper. Mix again, taste and correct seasoning.
  5. If you want to serve it sizzling, a la Filipino restaurant, heat a sizzling plate and add the pork mixture. Crack an egg and place in top of the sizzling sisig. Serve while hot. (Careful with that plate, though. It can be very hot.)
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My respect for food bloggers soared higher.  Preparing, cooking, styling, photographing and writing about the dish is certainly not a walk in the park. Not to mention researching and sourcing for ingredients!

Sisig - with beer

Sisig – with beer

So now, my friends, this pork dish is amazing no matter how you want it…with egg, with rice or with beer.  Fatty it may be, I guess I can say Ligaya Mishan and Anthony Bourdain share my hankering (and yours, hopefully) for the famous SISIG. Kain na po! (Let’s eat!)

 

Gourmet Getaways

About Alesah Villalon

I used to chase life as one would chase targets in their calendar years. Until someone came to say, "Do more of the things that you love, and share that love with others!" Now I'm slowing down a bit.

I try to write. I try to shoot beautiful images of places I love. I try to share wholeheartedly the things that I enjoy.

I hope you can share with me all the pleasures that life has to offer through my stories.

Contact me at alesah@gourmetgetaways.com.au

Comments

  1. Oh, this dish looks sooooooooooooo good and very impressive for a first publish!

  2. Oh la la Alesah! Ton plat est magnifique! Personnellement j’aimerais bien le manger avec du riz. J’en jamais vu des calamansi, c’est un fruit?
    En tout cas bravo pour ce délicieux plat 😉

  3. Great job Alesah!!!
    Looks absolutely delicious… I just wish I was eating some 😉

  4. Agreed! Blogging a recipe takes up so much more time! I have to end up following the best light around my house as the sun shifts across the sky! Maybe I need to learn to cook quicker lol!

  5. My knees just went weak at the sight of the pork!!

  6. Love the look and sound of this one for sure! Pork is my favourite meat, and chicken liver is delicious too- yummo!

  7. Today I learned about Calamansi and Sisig – thanks to you! So glad I stumbled by!

  8. Yum! Pork is definitely one meat I don’t cook enough with. You’ve certainly inspired me with this though!!!

  9. Yum, yum, yum!

  10. There’s so much that I don’t know about Korean food! 😮 I really want to try this! 😀

  11. For a first ever recipe, this pork sounds and looks amazing! Look forward to more recipes on GG 😀

  12. I think you have outdone yourself! Your photos are stunning and after reading your ingredient list my mouth is watering… I can say that this does look like the best pork dish ever. Have a super day!

  13. I think I may have just fallen in love. Adoring the ingredients list here too….. AND its beer drinking food. Tickin’ all the boxes for me.

  14. Sisig! This is so delish! It’s so nice that you have cooked such a mouth watering dish Alesah! 🙂

  15. Sisig looks amazing!!I love the flavors and so tempted to try a bite right now 🙂

  16. Interesting that pork hash is a big hit in the town of picky eaters. Who knew? Looks like you hit a home run in your creation of the en vogue dish, Julie. Congratulations!

  17. Ooo, beyond scrumptious!
    Have a super day Julie.
    🙂 Mandy xo

  18. Agreed. I love sisig although I still reckon the best pork dish is crispy pata! lol

  19. Wow! That sounds absolutely brilliant. 🙂 All those succulent bits of goodness. 🙂

  20. Looks fantastic! I didn’t know anything about this dish. Thanks for posting!

Trackbacks

  1. […] I let out to pull off my first dish here. Do you still remember what that was?! Oh yes, the famed SISIG. And then there were Callos, Leche Flan, Buko Pandan, Lumpiang Shanghai, Purple Yam Jam. And now […]

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