Sisig. The ultimate pulutan food. My dad used to order this dish every time his barkada came for drinks. And boy, did they love this dish.
According to Wikipedia, Lucia Cunanan, a Filipino restaurateur based in Angeles City, is credited with creating the modern version of sisig in the mid-1970s. She elevated the dish by serving it on a sizzling plate. This made the meat crispier. She also added chicken liver and vinegar to the ingredients.
"I think sisig is perfectly positioned to win the hearts and minds of the world as a whole... I think it's the most likely to convince people abroad who have had no exposure to Filipino food to maybe look further and investigate further beyond sisig. I think that's the one that's gonna hook them.” (https://www.foodbeast.com/news/anthony-bourdain-sisig-filipino-food/, June 2017)
And Bourdain is not the only one who extolls the virtue of t his dish. Read what Andrew Zimmern said.
"Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pigs’ heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles and some minced onions. I love it, but pig’s head is a tough sell in America. Turns out that in Filipino homes all over America, grandmas are making it with pork belly, which is a much easier way to prepare this classic dish and, let’s be honest, more accessible too. The fat ratio in the belly means no sacrifice in terms of rich flavor and mouthfeel. The combination of flavors will have you making this dish for years to come.” (https://andrewzimmern.com/recipes/pork-belly-sisig/)
Sisig is takes a few hours to. make, and requires a lot of patience. Trust us, it is well worth the wait.
1 pound of pork belly
1 oz of Salt, Garlic Powder, Pepper, and Onion Powder
1/2 cup Soy, Vinegar (1:1 ratio)
1/2 ea Jalapeno
1/2 ea Onion
3:1 ratio of Vinegar and Maggi sauce
1 cup Mayonnaise
1 cup Roasted Garlic
1 Tbsp Maggi Sauce
2 Tbsp Calamansi
1lb Diced pork belly
1 Tbsp Garlic diced
1cup Tomato Salsa
2 oz Sisig Sauce
1oz Garlic Mayo
1 ea whole Egg
Prepping the Pork
Making Your Salsa