3 Most Yummy Types of Sisig

Who would forget the first time they had sisig? Its aroma, wafting about with the hot swirls of fragrant smoke, had probably reached you even before the dish was put down on the table. Perhaps you have nearly burned your fingers when you picked up the halved calamansi from the sizzling hot plate. A satisfying squeeze later, the zesty juice was all over the delicious diced-up meat. There’s no doubt about it; there’s nothing quite like an enjoyable meal as sisig.

After our many years of enjoying sisig though, we’ve all come a long way. Sisig is a popular Kapampangan crispy pork dish usually made from a pig’s head and liver and seasoned with calamansi and chili peppers, but that doesn’t end there. It is marinated with soy sauce and vinegar for its distinct well-rounded umami flavor. Sisig is usually served on a sizzling plate and is often served with an egg or mayonnaise on top.

The best versions of this dish can be enjoyed near our Pueblo de Oro Pampanga site. In any case, this dish can be enjoyed all throughout the country, and we’ve narrowed down the 3 most yummy types of sisig. Here they are:

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Traditional Sisig Kapampangan – Simple ingredients are what an authentic Kapampangan sisig is all about. There is no mayonnaise or eggs mixed in the sisig. This type of sisig uses only grilled pork cheeks and chicken livers, onions, salt, pepper, calamansi juice, and red chili peppers. Numerous reinventions and variations have been inspired from this best seller recipe when you visit any restaurants in the metro and provinces, but nothing beats the classic.

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Dinakdakan – Dinakdakan is an Ilocano delicacy made with grilled pork parts such as the face, ears, liver and tongue. The charred meats are chopped into small pieces and tossed in a tangy calamansi or vinegar dressing with minced ginger, red onions, and chili peppers. Mashed pig brain is then stirred in to add creaminess. In some parts of the country, mayonnaise is used as a substitute for the pig brain, but this compromise makes the difference in authenticity of taste. Both versions are very delicious in their own right though.

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Bicolandia’s Kandingga – If you like bopis and Bicol express then dish is for you, Kandingga is the Bicolanos’ way of preparing sisig; though it’s more related to bopis. It’s made with pork offal such as heart, lungs, spleen, and others cooked in vinegar and coconut milk, spiked with chillies. Like most Bicolano dishes, this tends to be hot at the same time creamy from the coconut cream.

Sisig is, debatably, one of the most delightful standard Filipino dishes there is. Plus, you can have it any time of the day! And while you can’t go wrong with a typical sizzling plate of sisig, this pork dish also leaves a lot of room for ingenuity. Sisig has changed throughout the years ensuing  different mouthwatering sisig-based dishes found all over the country.

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