Crispy Sisig is the most sought-after appetiser in the Philippines. Every Pinoy bar or pub that sells beer and other alcoholic beverages is guaranteed to be serving this dish. The deep-fried version in this recipe is the most popular variation of Sisig.

Origin

Sisig was first served in the 1970’s by Lucia Cunanan, known by most as simply Aling Lucing. She boiled, grilled, and stir-fried pork along with chicken liver and served it to guests. The dish was so well-received that it prompted Mrs Cunanan to establish a restaurant in Angeles City in the Philippines that eventually became one of the most renowned eateries in the country.

[amd-zlrecipe-recipe:1]