The last time I cooked sisig was about 10 Christmases ago. Hindi pa uso ang recipe online. In fact it was my first time. Of course, I am referring to the popular sisig nowadays, the kind that is synonymous with drinking beer and I cooked it the way I think it should be done; using leftover from roasted pig head the previous night. It was more like Marketman’s Lechon Sisig but a lot more sinful with pork brain giving it a creamier texture served on a sizzling plate.
And yeah, I did it again. This time in a more traditional way sans pork brain, chili and the sizzling plate; wicked and deliciously served as an entree with plain rice and steamed vegetables.
By the way, one of my favorite quick and easy recipes is quilo babi, which I posted ages ago (yummy, check it out). I was told it is similar to the older version of Kapampangan’s sisig babi.
1 cup vinegar
3 to 5 tbsp of Toyomansi (a mixture of soy sauce and kalamansi)
Salt and pepper
Boil pork face parts for about 10 minutes. Add salt and peppercorns and continue boiling until tender. Take them out of the pot and drain. Remove hair, chop and set aside.
Heat oil in non-stick pan. Saute garlic until fragrant. Add in the chopped pork, season with salt and pepper, and stir-fry until brownish, even a little crunchy if you wish. Throw in onion and saute for a minute. Pour in vinegar, cover with a lid and bring to boil. Season with toyomansi and continue stir-frying until desired texture. Turn off the heat. Crack an egg on top and mix. Serve hot.
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
3 thoughts on “Sisig but ain’t Sizzling”
I always regret not learning how to cook much pinoy foods, this looks oh so yummy! Meron bang taba ng talangka? =S
G_mirages last blog post..Litratong Pinoy – Pag-aaral (Studying)
Gosh that looks incredibly good. And the photos are superb!
Marketmans last blog post..Street Snacks, Athens & Istanbul
wow…as in wow!!!!ang sarap naman nyan..I am salivating. Kanin nalang kulang…
Jeannys last blog post..More loving here!