World Cuisines

Sisig

Philippines

Pampanga's sizzling miracle: chopped pig's face and ears, grilled, crisped on a hot plate with calamansi, onions and chiles — born to go with beer. Ingredients: pig's maskara (face, ears, snout), chicken liver, calamansi, red onions, ginger, chiles, soy sauce, mayonnaise and egg (modern style), oil.

What it is

Pampanga's sizzling miracle: chopped pig's face and ears, grilled, crisped on a hot plate with calamansi, onions and chiles — born to go with beer. Ingredients: pig's maskara (face, ears, snout), chicken liver, calamansi, red onions, ginger, chiles, soy sauce, mayonnaise and egg (modern style), oil. Recipe: 1) Boil the maskara tender; grill until charred and crisp. 2) Chop into small cubes. 3) Sizzle in a pan with onions, ginger and liver. 4) Transfer to a screaming-hot plate; squeeze calamansi; top with a raw egg to stir through (modern). Serve: immediately, still singing, with rice or as pulutan. Flavor: crunchy, fatty, sour-spiked — texture as flavour. History: created in 1974 by Lucia Cunanan ('Aling Lucing') of Angeles City, who turned unsold pig heads into the dish that made her the Sisig Queen. See also: Lechon, Adobo (Filipino).

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