history/original recipe of sisig and the new viral sisig recipe by pewpewpew

2. Based from Aling Lucing during her interview in Kapuso
Mo, Jessica Soho, her invention of sisig was an
accident. She burned a pig's ear accidentally while
grilling it and she did not want it to be a waste, so she
chopped the pig's ear and put other ingredients on it.
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. ... Sisig
also refers to Sizzling sisig, a Filipino dish made from parts
of pig's head and liver, usually seasoned with calamansi
and chili peppers.
SISIG

3. The dish's name comes
from “sisigan,” an old
Tagalog word which
means “to make it sour.”
Its existence was first
recorded in a
Kapampangan
dictionary back in 1732
by Diego Bergaño, a
Spanish missionary who
served as the parish
priest for Mexico,
Pampanga at the time.

4. Sisig is probably the most famous
Kapampangan dish in the
Philippines that is also gaining a
lot of attention worldwide. You
would easily find it in the menus
of most restaurants, bars, or
even common small food stalls
called, Carinderias.
The Sisig that most people know is
a modern-day version of what it
was in earlier years. The
Kapampangan word 'sisig'
actually means to snack on
something sour (normally unripe
fruit in vinegar dressing). It was
originally a very sour dish
because of all the vinegar and/or
calamansi juice in it. It was not
until later that pork or other
meat was used.
.

5. MOST COMMON
INGREDIENTS
AUTHENTIC
KAPAMPANGAN
SISIG

6. PORK BELLY PIECES CHICKEN LIVER

7. ONION KALAMANSI

9. GROUND BLACK PEPPER SALT

10. INSTRUCTIONS ● Season pork belly slices with salt and
pepper. Let it marinate for at least 30
minutes.
● Grill pork belly and chicken liver until well
done. Pork skin should be crispy.
● Once grilled, chop the pork belly and
chicken liver into small fine pieces.
● In a bowl, combine the chopped meat,
onions, lemon juice and chili pepper.
Season with soy sauce and pepper.
● Warm it in a pan with a bit of oil if desired.
Alternatively, heat a sizzling plate and
add a some butter or margarine. Add the
Sisig and serve while still sizzling is hot.

11. The process of making
the popular present-
day Kapampangan
Sisig involves boiling
and then grilling the
meat. It is then
chopped into fine
bits and the rest of
ingredients are added.
Grilled chicken liver is
also added for flavor
and creaminess.

12. This authentic Kapampangan sisig is not as saucy like
the ones they make restaurants, nor does it contain
mayonnaise and the ingredients are so much more
simple.
To make it more authentic, you can use pig mask and
ears. But I chose to use pork belly for this recipe. That
way. It also tastes very similar but not as fatty. Other
people skipped the boiling part and just marinated the
belly before grilling. You don't want to overcook the
meat by cooking it 3 times (boiling, grilling, pan-frying,
or sizzling) to avoid it from getting dry unlike when you
are using pig's head which has more fats in it that can
with stand long and various stages of cooking.
AUTHENTIC KAPAMPANGAN SISIG

13. -Someone famous
OTHER
SISIG RECIPE

14. PORK BELLY GREEN CHILI

15. ONION CHILI PEPPERS

16. GROUND BLACK PEPPER SALT

17. MARGARINE MAYONNAISE

18. INSTRUCTIONS
● Season pork belly slices with, salt and
pepper. Let it marinate for at least 30
minutes.
● Fry the pork belly. Pork skin should be
crispy.
● Once its crispy, chop the pork belly into
small fine pieces.
● In a hot pan , put margarine and combine
the onions, chili pepper,green chili
,mayonnaise and chopped meat. And add
egg .
● And serve it with kalamansi and
mayonnaise in top of the sisig.

19. Mangan
tana!!

20. CREDITS: This presentation template was created by
Slidesgo, including icons by Flaticon, and
infographics & images by Freepik
Pew pew!
PAG HINDI
MASARAP
IBALIK NIYO!!