A classic Filipino dish that's meaty, punchy, and can be served as a standalone meal or as pulutan.
The addition of mayonnaise lends an opulent creaminess.Cutting the pork into small pieces speeds up the final stage of cooking.
Sisig got closer to its more meaty modern version during the American occupation, when Filipinos living near Clark Air Base in Pampanga could get pigs heads either for very cheap or for free, as US Air Force personnel apparently didn’t have any use for them. Enterprising Filipinos who saw treasure in the Americans’ trash boiled the heads, cut off the ears, jowls, and snout, and added the parts to sisig salad.
Sisig has since evolved into a pulutan, the catch-all term for foods that are best enjoyed with alcohol, which may explain why it’s considered a remedy for nausea and hangovers. There was also a geographical reason: Sisig is an iconic dish of central Luzon, as that’s where its most modern version was invented, and as an island girl who grew up in a southern province, sisig just wasn’t a part of my food vocabulary.
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