Download to read offline
authentic kapampangan sisig
- 2. Based from AlingLucing 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 namecomes 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 probablythe 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.
- 6. PORK BELLY PIECESCHICKEN LIVER
- 7.
- 9.
- 10. INSTRUCTIONS ● Seasonpork 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 ofmaking 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 Kapampangansisig 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.
- 14. PORK BELLY GREENCHILI
- 15.
- 16.
- 17.
- 18. INSTRUCTIONS ● Season porkbelly 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.
- 20. CREDITS: This presentationtemplate was created by Slidesgo, including icons by Flaticon, and infographics & images by Freepik Pew pew! PAG HINDI MASARAP IBALIK NIYO!!