Our weekend comfort food--- SISIG! I had another bonding moment with my husband. Decided to prepare sisig for a change. We seldom engross ourselves to this mouth-watering and tempting Filipino dish, considering that it is high on cholesterol. Trying it once in awhile, is good. Best with both ice cold beer and hard.
Made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers. The dish is served almost in every Filipino restaurant.
Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her Aling Lucing's restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974.Cunanan's trademark sisig was developed in mid 1974 when she served a unique blend or concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in sizzling plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa't baboy, among others.-source-