The original Kapampangan sisig was a sour chopped salad, but the sizzling version was born in the 1970s at Aling Lucing's stall by the Angeles City railroad crossing: pig's head and liver seared with onion and calamansi. The word already meant 'to snack on something sour' in Fray Diego Bergano's 1732 Kapampangan dictionary. Anthony Bourdain named it in 2017 the dish most likely to win the world over.
Ingredients
500 g pig's head (cheeks and ears)
150 g pork liver
1 large red onion, chopped
juice of 4 calamansi (or 1 lime)
30 g crushed chicharron
2 siling labuyo chilies
30 g butter for the hot plate
1 fried egg (optional)
500–750 kcal per typical serving.
Per standard sizzling order of 250-300 g without rice; the egg on top adds ~70 kcal. (estimated from the typical recipe)
