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
