Dish · filipino
Sisig
Chopped pig face and ears, char-grilled then minced fine, mixed with onion, chili, and calamansi, and served on a sizzling plate, often with a raw egg cracked on top.
Where it comes from
The dish is credited to Lucia Cunanan, known as Aling Lucing, who began grilling and chopping pig face and ear near Angeles City, Pampanga, in the 1970s, turning cheap, discarded cuts into a specific plate.
What cooks argue about
Cooks argue over the fat: keeping pig ear and jowl for crunch and richness, or swapping in leaner cuts like pork belly or chicken liver for a milder version some don't consider true sisig.
Nobody has published a sisig recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.