The reason why other Filipinos like sisig especially those beer drinkers, is because of the unusual combination of various chili peppers. The term “sisig” came from the old Tagalog word “sisigan” which means “to make it sour”. Sisig also means fatty and spicy dish. Originally, the main ingredient of sisig is the parts of a pig’s head. Years passed, others learned to use pork liempo instead of the parts of a pig’s head. Sisig originated from the province of Pampanga. Below are the ingredients and procedures of cooking sisig.
Ingredients:
1. 1 kilo of pork liempo
2. 1 small size of ginger
3. 4 pcs. of onions.
4. 1 whole ox brains
5. 10 pcs. of green chili pepper
6. 3 pcs. of red chili pepper
7. pepper to taste
8. salt to taste
9. MSG
10. 10 pcs. of calamansi
Procedures:
Step1. Clean the ox brain and the pork liempo in running water.
Step 2. Put the ox brain in a clean plastic then after that cook it in 5 minutes. Once it is cooked, clean it again in running water.
Step 3. Boil the pork liempo with pepper, vetsin and salt, then wait until it becomes tender.
Step 4. Fried the pork liempo then slice it depends on the size that you want. It can be in cubes or strips.
Step 5. In a clean bowl, marinate the chopped pork liempo with pepper, calamansi juice, salt, ginger and MSG. Once you get your desired taste put the ox brains. Make sure that you mix it well.
Step 6. Slice the red chili pepper in a small size then mix it with the other ingredients.
Step 7. Slice the green chili pepper into strips and make sure that you remove the seed. Put the slice green chili pepper at the top of sisig.
