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Tuesday, December 2, 2008


This Filipino dish originated from a province in Central Luzon called Pampanga. Made of minced pork's cheeks/head and livers, it is a crowd favorite especially as a beer match (i.e. food or snacks taken while having a few drinks).


Coming off from the Filipino Fiesta over the weekend, it is just inevitable to come across this dish. As it is best served on a sizzling plate, it went straight to the hot plate on the barbie for a little sizzle, before a splash of hot sauce and a squeeze of lemon (in the absence of calamansi, the feisty Filipino version of this citrus)


The origin of the dish (as per wikipedia) is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base in Angeles City, Pampanga. Pig heads were cheaply purchased since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated. Lucia Cunanan was credited with inventing the dish... unfortunately several google searches later revealed that she had been killed by a thief

Now, sisig is available in different variants - tuna, fish, even tofu. Best served with one fresh egg added on top just before eating, so that it can be mixed with the entire dish on the sizzling plate.

A recipe is available here.


Those Who Stopped By

Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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