Sisig is a Kapampangan dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers. In this recipe, we will be using Pork Belly and Chicken Liver.

Sisig was first mentioned in a Kapampangan dictionary in the 17th century meaning “to snack on something sour” and “salad”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig is a very popular dish in the Philippines that is being served as a dinner dish or perhaps more known as pulutan (drinking party snacks)

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Ingredients:
2 lb Pork Belly –
2 pcs Chicken Liver

[for Boiling]
2 Bay Leaves –
1 stalk Lemon Grass –
Half Onion –
3 cloves Garlic –
3 tbsp Knorr Liquid Seasoning –
1 L Water

[seasoning]
1/8 cup Knorr Liquid Seasoning –
1/8 cup Soy Sauce –
1/4 cup Vinegar –
1/4 cup Lemon Juice –
1 whole Red Onion –
3 pcs Jalapeno (add based on your preferences) –
Salt to taste –
Pepper to taste –
Tabasco (optional) –

Steps:

#annshomecuisine #sisig #grilling

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