Sisig from Philippine cuisine

Sisig is a popular Filipino food in Philippine cuisine, where its main ingredients is the pig head and liver. It can either be its ears, chin, cheek and any other parts of the pig's head, but you can also use other parts of the pig, as long as its pure meat or boneless. You can also use fish and other types of raw meat, but pig is the most common. The sisig is the best to partner with a cold drinks of beer or any types of alcohol. It is also good to eat as your main dish, since it is a pure meaty meal.

Image Source

This food is usually season with some black pepper, calamansi or lemon and some red chili, to add more appetizing taste. Some people preferred adding some raw egg in their sizzling plate of sisig, this will also adds more flavor with this savory dish.

There are lots of ways to cook this sisig. You can put the meat in a boiling water, before cutting it into a small pieces, you can grilled the meat first before cutting it, or you can also fry the meat before cutting it. Either way can be delicious, but I preferred in boiling the meat first, until it become tender, then grilled it, to add more smoky taste flavor in meat, before cutting it into a small pieces.

Let me give you an idea on how to prepare a sisig. After cutting your meat into your desired size, you can now add your minced onions, red chili, black pepper, salt, monosodium glutamate or betsin, and of course the mayonaise, this will add creamy feel with your sisig.