Sisig
Invented by Lucia Cunanan in Angeles City in the 1970s. She transformed discarded pig's head into one of the Philippines' most beloved dishes.
Sizzling pork cheek and ears — chopped, seasoned and served on a scorching cast iron platter with calamansi and chilli. Pampanga's greatest contribution to Filipino cuisine.
Ingredients
Method
Boil pork cheeks and ears until tender, about 45 minutes. Cool.
Grill or char the pork until slightly charred. Chop finely.
Heat a cast iron platter until smoking. Add oil. Add pork, onion, chilli.
Season with soy and vinegar. Add eggs if using.
The sizzling platter continues cooking the dish at the table — the carryover heat is part of the dish.
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