Kapampangan Sisig Baboy

For this month’s recipe of tasty Filipino food, I’ve picked the quintessential Kamampangan favorite from my Lina’s Kitchen cook book – Sisig Baboy. As discovered by Chef Anthony Bourdain on his visit to the Philippines, this mouthwatering concoction is dreamed of by Filipinos worldwide, and thought of by most Filipinos (and many westerners) as the idea pulutan, a small meal to eat with beer.

Sisig is actually a Kapampangan (pampangan) word which means "to snack on something sour". Although the word has been around a long time, the formation of an actual recipe for a sisig dish is accredited to Aling Lucia Cunanan of Angeles City. She, like many other Filipinos obtained cheap pig heads from Clark AFB, Angeles City in the early 1970s. But unlike others, Aling Lucia took these unwanted pigs heads and from then developed what became a national favorite in Filipino food. 

Aling Lucing’s trademark recipe for Sisig-Baboy included boiled and chopped pig ears and cheeks seasoned with calamansi juice, chopped onions and chicken liver. Since then the dish has produced literally hundreds of recipe variations. As this article is read worldwide, the variation I’m using here can be made with either the original pigs head, or pigs shoulder or leg (as this many be easier to obtain in some countries). I have also included directions for making soft sisig, liked by many people with some bread and eaten like sandwiches, and the more traditional sizzling crunchy sisig, which must be served on an iron sizzle plate to get the soft, crunchy and sticky bottom texture beloved by many.

Kamampangan Sisig Baboy Ingredients

• 1½ kg pork (either a pigs head or other cut)
• ½ Kg Onion, chopped
• ½ Kg fresh Calamansi (or lemon if calamansi not available)
• Small tin of Reno (or other strong, soft liver paste)
• 2-8 red chilies, finely chopped (amount depending on taste)
• Salt and pepper to taste

Directions

• Grill or use sharp knife over the pork joint to remove any hair from the skin.
• In a large saucepan, add water and a little salt, then over a low heat slowly boil the pork (head or other joint) until the meat is soft and tender. Remove the joint and allow it to cool and drain.

NOTE: at this point decide whether you want soft (served cold) or crunchy (sizzling) sisig.

For Soft Sisig

• When the meat is cool, remove all of the meat from the bone, and finely dice.
• Mix in the onion, chilies and juice of the calamansi’s along with add a dash of salt and pepper. Mix well.
• In a medium pan using just a touch of oil, heat and stir the mixture, slowly adding in the Reno (liver paste), take off heat before the onions become soft.
• Serve cold with bread.

For Sizzling Sisig Baboy

• When the meat has drained, heat a large saucepan with sufficient oil to cover the joint. (Important – remember that this may spit, so use a good sized saucepan and take care when adding the joint to the hot oil).
• Deep fry the joint for about 3-4 minutes to makes the outside skin and outer layer of meat brown and crispy. Remove from pan and allow oil to drain.
• When cooled, remove the crispy skin and set aside, then remove all meat from the bones.
• Finely dice the meat and in a large bowl, mix together the meat, onions, chili, reno (liver paste) and the juice of the calamanci.
• Deep fry the pork skin to bubbly and very crisp. Remove from heat and chop.
• When ready to serve, heat an iron ‘sizzle’ plate in readiness. Then heat a large pan, add a little oil and fry the mixture over a high heat for 2-4 minutes,. Place on the sizzle plate, with a sprinkling of the chopped pork skin on top, and serve with fresh garlic rice.

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