Sisig

This is the sisig that I bought at nearest Sisig STall..



Its really hard to explain about myself coz before my period come IM craving for different food like sometimes I want to eat sour fruits..But two days ago Im craving for sisig..When My brother came from work, I asked her to give me 45 pesos so I can buy sisig. Then Brother gave me and I went to nearest Sisig stall and I buy sisig right away. Actually this is not the sisig that I ate before with my bf bob. Coz Lastime I ate sisig Its really yummy..But Its okey with me that time when i ate that sisig as long as I ate and I get what I wanted to eat that time

I know some of Filipino people has no idea about sisig...so here is some info about this food.

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.[1]

Sisig as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers. The dish is served almost in every Filipino restaurant.




Origin
The dish is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base in Angeles City, Pampanga. Pig heads were cheaply purchased since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

PreparationPreparing sisig comes in three phases: boiling, broiling and finally frying.[4] For example a pig's head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon (pork cracklings), pork or chicken liver, and even mayonnaise. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu.