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Lechon Sisig Recipe or Sisig na Lechon Recipe,  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.

Sisig dish originated in Angeles City and has been credited by The Philippine Department of Tourism to Lucia Cunanan of Aling Lucing Restaurant for inventing the Sisig Recipe.

Originally, sisig was made from chopped parts of a pig’s head parts like ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.    Recently, Pinoy chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu.   Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.   This Lechon Sisig Recipe or Sisig na Lechon Recipe version of Sisig is made of pork lechon ( roasted pork ) left-overs.

• 1-1/2 kilos pork cheeks from left-over lechon
  (or 2 kilos deboned pork hocks from left-over lechon)
• 1/2 kilo left-over lechon tongue
• 4 chopped onions
• 3-4 finger chili peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice or lemon juice
• 2 tbsp minced fresh ginger
• 2 clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc. bay leaf (crushed)
• Salt and Pepper to taste
• Soy Sauce to taste
• cooking oil for frying

• Slice pork cheeks/hocks, liver, heart and tongue, into 2″  x  3″   x  1/4″ thick pieces.
• Chop them left-over lechon cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes or smaller;
• Pre-heat the frying pan then add about a tablespoon of oil, then add  ginger, onions, garlic, chili peppers (siling labuyo)
• Saute for 3 minutes to soften the veggies, add the chopped lechon ( about 5 cups of lechon meat ) and let this sizzle and crack for a while.  (note: Don’t make too much at the same time as it may stew with all of the moisture in the pan.)
• When all liquid has evaporated and the stuff is sounding like it is frying, add the kalamansi or lemon juice, several tablespoons of native vinegar to taste, then add 2 tablespoons of soy sauce and salt and cracked black pepper to taste.
• You must keep on stirring to prevent the mixture from sticking to the frying pan. When it is fairly dark brown  almost like adobo flakes but with texture, then its done.
• To serve, heat a sizzling plate then place the Lechon Sisig on the plate, while sizzling, you may crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
• Sprinkle lemon juice and chili sauce on Sizzling Lechon Sisig.  Top with chopped onion leaves.
• Serve hot.

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