Sisig is the ultimate pulutan companion for beer. Around bars and restaurants, different varieties of sisig dish are the best seller of sisig either to go along with your favorite drink or to be chewed down with hot steamed rice.
Originally, sisig was made from chopped parts of a pig head or ears, snout, brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chilli, liver, onion and seasoned with calamansi and vinegar.
Sisig also refers to Sizzling sisig. It is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar.
It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.