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.
Versions
Nobody has published a sisig here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken liver
calamansi
onion