Monday, August 17, 2009

Exotic Food Chronicles: SISIG



Butcher's Best Sizzling Sisig

I don't know if sisig can be counted as exotic food but for people who are not from here, it is indeed exotic!

Sisig is a very popular Filipino dish that originated from Pampanga. It is made from finely chopped pork and it is usually served sizzling on a hot plate. The parts used for sisig are a pig's head (cheeks, snout, ears) and liver and it is usually seasoned with chili peppers and calamansi or Philippine lemons.

Sisig is prepared in three phases; the pork is boiled, broiled and fried before it becomes the exotic dish that it is! Boiling tenderizes the meat and broiling gives it its rich smoky flavor. Frying with onions gives the sisig more flavor and serving it on a sizzling plate makes it more exciting to eat!

Over the years, the curious palate of the Filipinos have created different sisig variants with a variety of add-ons such as chicharon, eggs, etc. Tuna, chicken, squid and tofu sisig have also popped up in many restaurants' menus and have also captivated the cravings of the locals.

Sisig tastes good especially if it's served with steaming rice! You can actually eat more than you've imagined!



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1 comment:

Summer Jones said...

I love you sisig. :p~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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