The Best Sisig

[khilua23]

aling lucing the one by the riles in angeles,pampanga

 

pero hindi na ganun kasarap ung aling lucing di tulad dati.. may mga naglabasan na dito sa angeles na mas masarap and mas mura pa (mga carinderia and bbq house).

[SkimpyDeLeon]

Aysee's!

[wastedsunshine]

Blue Corner's Sisig @ Paseo Sta. Rosa

[striker1012]

definitely aling lucing is the best

[b0tlogz]

masarap din ung sisig ng king sue..

[arrancar]

Aling Lucing.

[ganid]

Squid sisig sa JJ's

[GM Ruy Lopez]

May Aling Lucing ba dito sa Manila? So far ang natry ko palang na sisig eh sa Dencios, Sisig Hooray, Sisig Saru, Aysee's, yung mga sisig sa SM/Farmers foodcourt. Basta may bagong resto or kahit carinderia akong pinupuntahan eh ang una kong hinahanap eh sisig.

[Danielle]

The best sisig I tasted was the one in Pampanga. Too bad I can't remember the place's name. Antonio's has the best sisig in town.

[mangkadio]

aling lucing the one by the riles in angeles,pampanga

 

 

eto da best!!!

[josol9]

jun-jun's sa san fernando. madami na ngang kalaban si aling lucing sa riles. hindi ko pa nasubukan yung sisig sa mga steakhouse sa marisol sa angeles.

[Cloverious]

You should all try Alex III's sisig and Seafood island's crunchy sisig!!!! I'm so craving for sisisg tuloy

[Itto Ogami]

May Aling Lucing ba dito sa Manila? So far ang natry ko palang na sisig eh sa Dencios, Sisig Hooray, Sisig Saru, Aysee's, yung mga sisig sa SM/Farmers foodcourt. Basta may bagong resto or kahit carinderia akong pinupuntahan eh ang una kong hinahanap eh sisig.

 

nagkalat na po, saer.

naka-franchise na rin ata...

[POPPSY]

AN ILLUSTRIOUS FILIPINO DISH -- 'SISIG'

 

 

 

The term ‘sisig' refers to the spicy and fatty - but oh-so popular - meat dish all over the Philippines. It is considered a specialty food because the long and arduous preparation of ‘sisig' is really a ‘labor of love.' But after hours of cooking, the aroma alone can make anyone hungry.

 

 

 

‘Sisig' is best served with a mug of ice-cold beer. It is currently the unofficial national dish for the Filipino beer-drinkers because ‘sisig' has a unique blend of spiciness of chili peppers, sour taste of vinegar and calamansi juice, and the saltiness of salt and soy sauce. Other herbs like garlic, red onion, white onion, ginger, black pepper, green bell pepper, celery, green onion leaves, kinchai, and kuchai have added to the rich bouquet of aromatic flavor of ‘sisig.'

 

 

 

‘Sisig' is also considered as a special viand these days and often served with steamy rice for lunch or dinner at home. Well-known Filipino restaurants have concocted different cooking methods for the popular 'sisig' and yet the dish always ends up spicy, sizzling, and delicious.

 

 

 

Spicy pork 'sisig' has also become popular toppings on pizza. Hot sauce lovers will surely love the 'sizzling sisig' pizzas!

 

 

THE MAKINGS OF 'SISIG'

 

 

 

The common -- and original -- ingredients for ‘sisig' are parts of pig's head (snout, cheeks, and ears of pig), chicken liver and heart, and pork skin crisp. The dish is typically served on a sizzling plate, thus the term ‘sizzling sisig,' a whole raw egg is placed on top as the main garnishing.

 

 

 

Today, the ultra-versatile 'sisig' has adapted different varieties of main ingredients that include: beef head, chicken, tuna, bangus (milkfish), pork with tofu, pork with mussels, mixed seafoods, ostrich meat, python, frog meat, and many more.

 

 

 

THE HISTORY OF 'SISIG'

 

 

In mid-1974, Lucia Cunanan, a lady restaurateur in Angeles, has invented the original pork ‘sisig' dish. The pig ears and cheeks were boiled until tender; and chopped them into small cubes. The meat was generously seasoned with vinegar and calamansi juice; then served with chopped onions, chopped grilled chicken liver -- on sizzling plates.

 

 

 

Aling Lucing, Ms. Cunanan's nickname, has been acknowledged by the Philippine Department of Tourism as the ‘Sisig' Queen when her restaurant had established the City of Angeles in Pampanga as the ‘Sisig Capital of the Philippines.'

 

 

 

SISIG TRIVIA

 

 

 

The term ‘sisig' is a word that originated from Pampanga (a province in the island of Luzon, Philippines), which means ‘to snack on something sour.' ‘Something sour' usually refers to unripe or semi-ripe fruits that are sour to taste (such as mango) and eaten with salt and vinegar dip.

 

 

 

The word ‘sisig' is also used to describe a method of food preparation that marinates fish and meat (particularly pork) in sour concoction - lemon juice or vinegar - and seasoned with pepper, salt, and other desired spices (such as garlic or green onion leaves).

 

 

 

These days, the only 'sisig' that Filipinos (from other parts of the Philippines) know, is the unforgettable 'sizzling sisig.'

 

 

 

Before ‘sisig' was invented and popularized, pig's heads were cheaply priced because they were not often used in preparing meals for the family. People who usually bought pig's heads simply boil the ears and jowl until tender; then chopped them and marinate with vinegar, soy sauce, garlic, and ground black pepper.

 

 

 

Whole beef heads were priced higher because they are used in another popular Filipino dish - 'Gotong Batangas.' This is a hot soup that contains chunks of assorted beef internal organs and deboned beef head, boiled until cooked in ginger and different spices. Recently, beef heads are also prepared as beef ‘sisig.'

 

 

 

THE 3 STAGES OF ‘SISIG’ PREPARATION

 

 

 

The 3 Stages of ‘Sisig' Preparation the popular ‘sisig' dish is characterized by the small bits of all ingredients included. Everything seemed chopped - meat, garlic, onions, chili pepper, chicken liver, and any additional spices; except the raw egg and the calamansi, of course.

 

 

 

As if chopping everything is not enough work, the preliminary preparation of ‘sisig' requires 3 types of cooking: boiling, grilling (or broiling), and frying of the pig's head (deboned with only the snout, cheeks, and ears included).

 

 

 

Boil - to tenderize the pig's head so that deboning and cutting into smaller parts will be easy

 

 

 

Grill/Broil/Barbecue - to remove the hair from the pig's head and to give the authentic smoky taste

 

 

 

Fry/Sauté - to crisp the meat and to sauté with garlic, onions, and other desired spices

 

 

 

‘Sisig' has always been served in sizzling hot plates but many variations had been introduced by adding any of the following: Raw egg, Chicharon (pork or chicken crisp/cracklings, or beef rind), Liver (pork or chicken), Mayonnaise, Brain (pork or ox).

 

 

 

Since not all people like to eat fatty and oily dishes, local chefs have concocted different versions of ‘sisig,' using other ingredients such as: chicken, tuna, bangus, squid, and tofu.

 

 

 

 

[POPPSY]

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

 

 

 

Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.

 

 

 

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

 

 

 

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

 

 

 

Ingredients:

 

 

 

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

 

1/2 lb beef or pork tongue

 

1/2 lb beef or pork heart

 

1/2 lb liver (pork, beef or chicken)

 

2 cups water (for boiling)

 

1 cup pineapple juice (for boiling)

 

1 tsp whole black peppers (for boiling)

 

 

Marinade seasonings:

 

 

 

1 cup chopped onions

 

3-4 finger hot peppers (siling labuyo) (seeded and chopped)

 

1/4 cup vinegar

 

1/4 cup calamansi juice (lemon juice)

 

1/4 cup pineapple juice

 

1 tbsp minced fresh ginger

 

l clove garlic, minced

 

1 tsp whole black pepper (crushed)

 

1 pc bay leaf (crushed)

 

Salt to taste

 

 

 

Preparation:

 

 

 

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

 

 

 

Drain and cool to room temperature.

 

Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.

 

 

 

Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

 

 

 

Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

 

 

 

Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

 

 

 

Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

 

 

 

A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack. So it’s good to know that you have healthier options in tuna, bangus or tofu sisig. Still they should be taken moderately.

 

 

 

And as we said, sisig is perfect with a cold bottle of San Miguel beer to wash it down. So if your adventurous appetite is looking for authentic Filipino food, sisig can do no wrong.

 

 

 

 

SIZZLING SISIG

 

 

 

Ingredients:

 

 

 

2 pieces pig’s ears

 

1/4 kilo pork butt (pigue)

 

Water to cover

 

1 slice pork liver

 

Dressing #1:

 

1/4 cup vinegar

 

1/2 cup chopped onions

 

3 pieces hot chili (siling labuyo) minced

 

Fine salt and pepper mill grind black pepper to taste.

 

 

 

Or

 

 

 

Dressing #2:

 

 

 

2 tablespoons soy sauce

 

2 tablespoons calamansi juice

 

1/2 cup chopped onions

 

Fine salt and pepper mill grind black pepper to taste.

 

 

 

Procedure:

 

 

 

Wash the pigs ears and pork butt very well. Boil some water in a large stockpot. Add the pork pieces and allow to boil for 5 minutes. Discard the stock.

 

 

 

Wash the pork pieces in cold running water. Rinse the stockpot and fill with water 3/4 full. Allow to boil.

 

 

 

Add the pork pieces and let boil. Lower the flame, and allow to simmer until tender.

 

 

 

Separate the meaty parts of the pork from the ears.

 

 

 

Cut the meat into huge chunks. Slice the ear into strips then into small pieces. Traditionally, the pork pieces are broiled over hot charcoal together with the liver. Frying the meaty parts is an alternative that may be more convenient .

 

 

 

After frying or broiling the meat, cut into small pieces. Do not fry or broil the ears as they tend to get tough after frying or broiling.

 

 

 

Broil the pork liver until well done. Cut into small portions.

 

 

 

When ready to serve, combine the pig’s ears, the pork and the liver. Pour the desired dressing over the combined meats. Toss gently to mix.

 

 

 

Option,

 

 

 

heat some margarine in a frying pan. Add the minced pork and liver. Sauté until glossy. Pour in the dressing.

 

 

 

Allow to cook for 3 minutes on high heat, toasting some of the pieces in the process. Serve hot