As a Filipino and an original Kapampangan, I definitely know how to prepare and cook our Original Sisig recipe. This is actually a trademark of the Pampangenos and despite the available variations when cooking this delicious pork dish, the original recipe of the late “Aling Lucing” remains the most favorite option today. To prove its popularity, Angeles City still holds the world record for the biggest Sizzling Plate Sisig.
Here is the procedure for the Original Pork Sisig
- 1 kilo pork head (can be the ear, cheek or snout part)
- 2 pieces pork brain
- ½ kilo chicken liver
- 1 cup pure calamansi extract
- 4 medium white onion (chopped finely)
- 3 pieces chili peppers (chopped finely)
- 2 pieces laurel leaves
- Rock salt and ground pepper to taste
In a medium-sized casserole, boil the cleaned pork and pork brain in at least 3 cups of water then put a little rock salt, pepper and the laurel leaves. After 10-15- minutes, remove the pork brain and continue boiling the remaining pork before straining after at least 40-50 minutes. After cooling it off, grill the pork in the charcoal to until it turns into roasted brown and crunchy. Likewise, grill the chicken liver until cooked tenderly to complete the preparing before chopping.
Chop the grilled pork and liver finely before mixing the pork brain, calamansi extract, onion, chili peppers, salt and pepper to taste then mix evenly. The sour taste will depend on your gusto and you can adjust the taste. When ready, preheat the sizzling plate, put some of the Sisig mixture and enjoy eating.
Some people include egg or mayonnaise as topping before mixing into the sizzling plate, but the original recipe does not consider this. Likewise, there are now different variations of Sisig recipes wherein they use chicken, milkfish, squid, beef or even goat meat.