Crispy Pata Sisig is a dish that I came-up with using the leftover crispy pata that we had a day before. Since I will feel guilty if I consume the entire crispy pig leg, I opted to just indulge on a safe portion of it then kept what’s left in the fridge. The crispy pata […]
Search Results for: sisig
There are hundreds of ways to make sisig, and Grilled Liempo Sisig is just one of the ways. This delicious sisig version (which is very tasty, by the way) makes use of grilled pork belly. I am referring to the Filipino style inihaw na liempo which is an awesome dish by itself. Can you imagine […]
Sisig Pizza is not a new dish. In fact, there has been a similar product included in the menu of a fast food Pizza chain in the Philippines some years back. To be honest, Sisig Pizza is something that will be appreciated by sisig lovers –- this is simply sisig presented differently. I thought of […]
Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines : Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs […]
Sizzling Chicken Sisig is the chicken version of the popular sisig dish. This recipe is quick and easy and can be low in fat depending on the type and amount of mayonnaise that will be used. Sisig is known to be a fatty dish because it usually uses fatty parts of the pig such as […]
Squid sisig is a pleasant-tasting dish made from chopped grilled squid along with some onions and seasonings. This recipe is my second seafood sisig adaptation next to bangus sisig. You will certainly love this dish. In order to make squid sisig, the squid needs to be grilled for a few minutes. Grilling it makes the […]
Lechon Sisig is a dish made from leftover lechon or roasted pig. This sisig version can be enjoyed as a main dish with rice, along with calamansi and hot sauce. This also makes a good pulutan. Who says that left over lechon is limited only to lechon paksiw? There are lots of dishes that you […]
Not all of us here eat pork. It might be because of choice or religious belief – we totally respect that. But for us who indulge in pork, most will probably say that Sisig has been one of the greatest creations. Who can resist the inviting scent of this dish once you smell the aroma […]
Who wants to try this delicious sisig?
This sisig dish that I made for lunch is one of the best sisig versions that I ever had. I am saying this not because I am the one who made it — it is really good.
Would you believe that this dish is composed of leftover meat and innards from the batchoy that I prepared the other day? Yes, it is true. I intentionally added more meat and innards to the dish (don’t worry, the batchoy recipe indicates the appropriate measurement) because I plan to make sisig out of the leftover as an experiment.
Sisig is a popular appetizer (pulutan) turned main dish that originated from the culinary capital of the Philippines : Pampanga. This dish was invented by Lucia Cunanan or popularly know as Aling Lucing (she is also known as the sisig queen). Originally, sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.
There are several restaurants and even eateries (carinderia) that serve this wonderful dish. I know that we all have our own favorite sisig places (like Dencio’s or Jerry’s Grill perhaps) but it is still good to know how to make one.
Try this delicious Filipino appetizer recipe : Sisig.
Most of you already know how to cook pancit canton. I bet that you even have your own version. There are a handful of recipes for pancit canton that I tried and enhanced, but this post is not about me – it is about my mom’s pancit canton recipe. This is not her special version […]
Chicken Liver and Gizzard Adobo is known locally in the Philippines as Adobong Atay at Balun-balunan. This is a traditional Filipino dish cooked inadobo style. This is a simple and budget friendly Filipino recipe that is worth trying. This recipe has a little deviation from the original recipe because I dredged the liver in flour […]