Cheap and Good Sisig

For me, nothing beats the sisig of Tita Zeny, my late Tito Florante's wife. But Sisig Pinoy in Pure Gold comes a close second. I've never made sisig before but my Tita Zeny at one point years ago, told me how it's done. (I'm enumerating from memory here)

1. Clean pork face, ear and nose. Remove all the dirt and hairs.
2. Boil the meat in salted water. Drain.
3. Grill the meat in charcoal. Cool and mince.
4. Boil pork liver, drain, cool and mince.
5. In a heavy pan, saute onions, green finger peppers and/or siling labuyo (bird's eye pepper, very spicy), liver and pork with soy sauce and calamansi (native lemon). (Sisig Pinoy adds what looks like mayonnaise at this point).
6. Transfer to a hot sizzling plate. Topped with raw or fried egg.
7. Served with calamansi and hot sauce on the side.

The Sisig Pinoy version has generous helpings of chicharon on top instead of the egg. This dish is best paired with beer and is recommended to people who has no heart condition, for obvious reasons.



For P50 with rice and P125 for a full order, Sisig Pinoy is very good. If you're craving for something Pinoy and fattening and doesn't have the energy to do all the cooking steps, Sisig Pinoy is your best bet.