Sisig is a Filipino dish made from parts of pig head and liver, usually seasoned with calamansi and chili peppers.

Sisig was first mentioned in a Kapampangan dictionary in the 17th Century meaning “to snack on something sour” and “salad”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

his pork sisig is more of the restaurant variation wherein mayonnaise is used and an egg is added on top, along with chopped green onions, but it sure tastes great. The original pork sisig recipe makes use of pig brain as a binder – we used the mayo as a alternative ingredient. Don’t worry, I’ll be posting the original recipe soon along with a video to better guide you.

There are several restaurants and even eateries and “carenderia’s” that serve this wonderful dish. It has been very popular to the point that it is available almost all over the world. I know that we all have our own favorite places that serve pork sisig, but it is still good to know how to make one for many reasons. I make my own pork sisig because I get to play with the ingredients and outcome of the dish. I am also assured that the ingredients were properly handled prior to cooking. This is also something that you can brag – or share with  your friends.