How to make Sisig

Why cooks start here

Sisig is cooked the way Pampanga sizzling platters cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a filipino family cook actually puts it on the table.

Sisig hails from Pampanga, a province in the Philippines celebrated for its rich culinary tradition. Originally a way to utilize leftover pig parts, this dish has evolved into a beloved staple at Filipino gatherings. It's typically enjoyed as pulutan, a dish meant to be savored alongside drinks, making it a popular choice at festive occasions or casual get-togethers. The essence of Sisig lies in its enticing contrast of textures and flavors. Each bite delivers a harmonious blend of tender pork cheek, the sharpness of onions, and a hint of heat from chili peppers. A squeeze of calamansi juice brightens the dish, while a sizzling egg melds everything together, creating an irresistible medley that demands to be shared.