I've made Pork Sisig a number of times already, but I always failed to take pictures. Either I didn't have time before I leave for the party that I had to bring it to or I was too excited to eat it to find time for a photo shoot. Though I love pork sisig, it's something I don't make on a regular basis mainly because of how wicked this dish is and also because of all the chopping involved. Thanks to this month's Kulinarya Cooking Club Challenge hosts, Jenn of Storm In My Kitchen and Frances of ISKAndals.com, I had the reason to make sisig again! And because I didn't have to bring it somewhere, I had time to take some photos to share with you before it was all gone!
For those of you who don't know what Sisig is, it is an appetizer which is traditionally made from pig's cheeks, ears and liver and has become every Filipino's favorite accompaniment for beer and other alcoholic beverages. For many, it is also a very appetizing dish to go with rice. According to our friend wiki, it originated from the province of Pampanga where the word sisig means "to snack on something sour", and is now used to refer to any dish made from chopped seafood or meat (like chicken and pork) seasoned with vinegar, calamansi juice, chopped onions and served in hot plates. Pork Sisig is the original and most popular version of sisig, and because of its popularity, several versions like chicken, tuna, bangus(milkfish), tahong(mussels), tokwa't baboy (tofu and pork) and mixed seafood have emerged.
For this month's Kulinarya Cooking Club Sisig Challenge, I decided to stick to the original version. I couldn't find pig cheeks though, so I used pork belly instead. It's equally good, I tell you! But I must warn you...Pork Sisig tastes really good but it is one fatty food, so be sure to eat it in moderation! ;)
