The famous “Off with its head” saying goes PERFECTLY with sisig. For the main reason that its main ingredient is pig’s head. Some people might get squeamish but I swear, when you eat sisig, you won’t even know it’s pig’s head.
Once again, sisig is home to Pampanga, the Culinary Capital of the Philippines. Invented by Aling Lucing A.K.A. the Sisig Queen (YASSS QUEEN!!). It is a favorite dish for pulutan, but it can also be eaten as a main dish with a cup of warm rice.
Traditional sisig is made from chopped pigs face, which includes the snout and ears. Chicken liver, pig brain, and onion along side calamansi are also part of the mix. However, there many versions of sisig that are available today. There are sisig that doesn’t include all those traditional ingredients. There chicken sisig, squid sisig, tuna sisig, tahong sisig, and my favorite, bangus sisig.
Sisig are typically served with an egg on top for that extra flavor, along with some chili peppers.
As squeamish as sisig can be to some, it is hands down, one of the best dishes you’ll ever eat.
AsSanYu 