“Sisig” (see’ seeg) is an original Filipino recipe started by folks from the country’s northern part, Pampanga.
Often served as appetizer, on as is plain meat in sizzling plate, as food to go along with beer, wine or liquor.
Modifications introduced by different regions rendered the delicacy the status creating it a main course to go with rice meal.
To date, none that I know of, this preparation is somewhat similar or present in other countries.
Reason: the original recipe calls for the use of “char-grilled boneless pork mask” which,
I believe, is not at all sold out there.
If yes, then great let’s proceed.
My innovations: the use of other pork cut for less fat-juicier & more tender bite,
the use of ingredients blend other than those used in the original formula
and the technological sequence of preparation, all contributing
to a well rounded taste complemented by a different type of presentation…in rolls.
Simple procedure but excellent taste is attained and optimized due to production sequence.
So flattered am I when this innovation was actually approximated (trying very hard)
by no less than 5 restaurants in the Metro.
Smokey, vinegar-y & lemon-ly acidic, piquant with hints of onion, red cayenne and cracked black pepper
while crackling sound of seared pork skin fills your mouth every tablespoonful encounter.
Highly recommended as “antipasto” for your cold ones.
And, again, I use the grammage system of prep by weight not the volumetric cups & teaspoons.
Pound the weighing scale to your tabletop once more.