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Wednesday, December 7, 2011


Sisig is a Kapampangan 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.[2] Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. source: wikipedia

This morning I was craving for sisig and good thing I had a pack of sisig mix. Sisig mix makes life so easy. Instead of taking a lengthy preparation, they come out with a sisig mix and with a piece of pork belly I come out with a sisig my version.
                                             Here is the pack that I used for cooking the sisig

                   I chopped one onion and bake a small pork belly int he oven for about 45 minutes

              On my pyrex pot I mixed the onions, chopped meat then the water with the sisig mix
 In the pack it says 1/4 of water but I have more meat so I make it 3/4 a cup of water and it was just right.

                                                      Ready to eat now! And with rice, yummy!!

                                                         Linking this post to FOOD FRIDAY


Arvin U. de la Peña said...

iyan ang masarap na pulutan....

Kim, USA said...

Totoo ka Arvin!

Umma said...

Ka try ko ana manang Kim.. it was good... napadami rice ko hahha.

Unknown said...

magugustuhan ni hubby yan hehehehe

Luna Miranda said...

add some mayo next time just before serving it. the original sisig has pig's brains for consistency and flavor--use mayo instead.:p

maiylah said...

i love sizzling sisig! sarap nga siya pulutan...and also with rice. and with beer. lol.

thanks so much for sharing this Filipino dish over at Food Friday, Manang Kim
have a fun and safe weekend!

Gene said...

I'm confused. I though sisig is only made of pork belly, liver, onions and chilis. Some add mayo, some don't. What's the purpose of the Sisig Mix?

Late visit from last week's Food Friday

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