Aside from Pansit, one dish that is purely Pinoy is Sisig. It originated in Pampanga, as sisig is a term which means to snack on something sour. 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.The Spanish era, sisig or mapanyisig (someone who is fond of snacking sour food) is a common practice for women relieve the discomfort of early states of pregnancy, Sisig at this time is compose of fruits dipped in vinegar and salt. As the pregnancy progresses, the expectant mother would prepare different version of sisig, like boiled pig's ears and tail then dipped in vinegar. The crunchy texture of the cartilage is beilieved to make the growing fetus' bones stronger. But over the year, Sisig became the favorite snack for men on drinking spree.
The town of Baligabo, Angeles Pampanga, celebrate a fiesta every December for this famous dish. On May 2003, the first Giant Sizzling Sisig Festival was launched, a huge 16ft x 32ft by a quarter inch steel plate is specially produce for this even. (now this this Pinoy hospitality)
With all this said, now make your own sisig with this recipe from Good News Pilipinas.
Ingredients:
Approx. 1/2 pig's head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt
Seasoning:
1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional
Procedure:
In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig's head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet.
Pahabol: in the absence of pig's head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.
Now writing this makes me wanna eat again. Yummy...happy Chow!
**Note: Image from Shane Jaducana.
