The word sisig originates from the Kapampangan term sisigan, meaning “to make sour.” The dish was originally a simple vegetable salad made with papaya or guavas, accompanied by aromatics like onions and garlic, and seasoned with a vinegar-based dressing. It has evolved over the years to include pork, utilizing discarded pig parts such as the face and ears.
Sizzling sisig is a Kapampangan delicacy, commonly served as both an appetizer and a main entrée. While pork is traditional, various adaptations also include bangus sisig, squid sisig, sizzling tofu, chicken sisig, and crispy lechon sisig.
If you’re looking for the perfect beer match, this pork sisig is it. With a delicious medley of velvety-soft pork bits, onions, and chili peppers tossed in a tangy and savory dressing, it’s spicy, tasty, and sure to be a party hit!
