Sisig
Kapampangan sisig served on a hot plate. | |
| Alternative names | Sisig |
|---|---|
| Course | Main course, snack, salad |
| Place of origin | Philippines |
| Region or state | Pampanga region |
| Created by | Modern sisig – Lucia Cunanan; original sisig – no attributed creator |
| Serving temperature | Hot |
| Main ingredients | Pork jowls, ears, sometimes brain and liver, onions and chili |
| Variations | Chicken sisig, beef sisig, squid sisig, tuna or bangus sisig or other fish, tofu sisig |
| 293 kcal (1,230 kJ) | |
| Similar dishes | Dinakdakan, Kilawin, Tokwa't baboy |
| Other information | Sisig Day, January 3 |
Sisig (/ˈsiːsɪɡ/ Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.
Sisig is a staple of Kapampangan cuisine. The city government of Angeles, Pampanga, through City Ordinance No. 405, series of 2017, declared sizzling sisig babi ("pork sisig") as a tangible heritage of Angeles City.