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sisig recipes

    Lechon Sisig Recipe or Sisig na Lechon Recipe

    June 9, 2011 (Last Updated: June 28, 2016)

    Try this 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.

    Traditionally, left over Lechon is cooked as Lechon Paksiw. We now have an alternative dish for the Lechon left overs, the Lechon Sisig Recipe or Sisig na Lechon Recipe.

    lechon sisig recipe

    Lechon Sisig Ingredients:

    • 1/2 kilo pork Lechon ( we used the belly part )
    • 4 Medium sized onions, chopped
    • 4 finger chili peppers or siling labuyo, chopped
    • 2 tbsps vinegar
    • 4 pcs calamansi
    • 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
    • 1 tbsp Soy Sauce to taste
    • Canola cooking oil for frying
    • scallions, sliced

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