The ultimate Pulutan companion for beer. Around bars and restaurants, the many varieties of this Sisig dish are a best seller. Either to go along with your favorite drink or to be chowed down with hot steamed rice.I had it at a friends house a couple days ago. It was the spicy part of a Filipino Feast enjoyed by half our food and beverage dept. Rey Amarilla (one of my fellow cooks at work) gave me the recipe for all to enjoy!!
Originally, Sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with Calamansi and Vinaegar.
