Pampanga’s well-loved sisig dish is becoming a familiar fare in every Filipino family’s table. You don’t have to travel to Pampanga nor do you have to dine in expensive restaurants to eat delicious sisig. Now, you can purchase it from the supermarket in ready to cook sisig version.
Store-bought sisig is available in frozen, ready-to-cook versions. You just have to heat it up, and enjoy.
You can also find canned and ready-to-eat sisig. Just open, and viola! You can eat it straight from the can if you want.
We know sisig as a pork dish. But if you check history, you’d realize that it is actually a cooking or food preparation method, same as adobo. Filipinos cook variety of adobo – there’s pork adobo, chicken adobo, pork and chicken adobo, adobong pusit, adobong atay ng manok, adobong sitaw, and so much more.
It’s the same case with sisig. We find different sisig recipes.
The earliest known record of the term sisig can be traced back in the early 17th century. Sisig was described by a friar as a salad that consist of green papaya or green guava with with a dressing of salt, pepper, garlic and vinegar (Source: Wikipedia).
The term sisig is also used for preparing fish and meat like pork that is marinated in lemon juice or vinegar, seasoned with salt, pepper and other spices.
However, the sisig that we know of is the recipe by Lucia Cunanan aka Aling Lucing back in the 70’s. She made use of the unused pork’s head from the commissaries of Clark Air Base.
Aling Lucing’s sisig is a dish consisted of grilled pork’s head, chicken liver, chopped onions, and served on a sizzling plate.
I may have tried different delicious sisig but Aling Lucing’s remains to be my #1 favorite. Nothing beats the original, I should say.
Growing up in Angeles City, I often eat at Aling Lucing in Crossing with friends. During those unli-rice days, I enjoy eating sisig with 3 cups of rice at a minimum.
It’s been a while since I’ve eaten Aling Lucing’s sisig. And I missed it so badly. Because of that, I’ve been recreating my own version, which can be laborious to prepare, and I’ve tried several sisig versions too just to solve my Aling Lucing’s sisig cravings.
Here’ s a quick rundown of store-bought sisig I tried, which you may want to try too.
Aguila’s Chef Laudico Pork Sisig
Chef Laudico recreated sisig by using the same ingredients as the original like the pig’s ear and chicken liver. What’s great about it is there is No MSG, No preservatives.
However, you couldn’t easily buy Chef Laudico frozen sisig from any grocery store. I bought mine from Rustan’s The Marketplace in Eastwood.
Thaw the frozen sisig prior to cooking. During the cooking process, make sure you mix them well to make sure the seasonings are well incorporated.
Since I didn’t cook the entire package at one time, a portion of it tends to be more tangy. Nevertheless, I enjoyed it! I love how I can taste the chicken liver in it.
S&R Montana Pork Sisig
Obviously, I bought Montana’s Pork Sisig from S&R. For just Php358.92, you’ll get a kilo of this pre-cooked frozen sisig.
Montana’s take on pork sisig is very meaty. As you can see from the picture, there’s good amount of fat in it, which you can cook longer to achieve a crispier sisig.
It tends to release more oil so you really don’t have to add any. Instead, you can add a small amount of butter to fry the onions.
Depending on your taste buds, its already seasoned, bu you may want to add a bit of salt or soy sauce and some black pepper to enhance the taste
I bought the Monterey sisig and CDO sisig products together, and planned on eating them side by side. Unfortunately, things didn’t went as planned.
I tried Monterey ready-to-cook frozen sisig first. It is already seasoned so you really don’t have to add anything unless it is bland to your taste.
It’s a little spicy to me but it is not at all bad. If you love a little kick in your sisig, then you must try it.
CDO Sisig Meat
CDO offers just the sisig meat. It is unseasoned. You must have to season it first. You can add some soy sauce, calamansi juice and black peeer
It offers more fat to it so expect more oil as you render the meat longer.
Fisher Farms Bangus Sisig
Trying to give up pork meat? You can still enjoy sisig. You can buy milkfish sisig.
I tried Fisher Farms bangus sisig, which is a little spicy and citrusy.
While looks can possibly deceives you, the taste aren’t. No offense to bangus sisig lover but it is not my thing. It’s worth a try though.
I am not really fond of the Purefoods Sizzling Delights Sisig to be honest. But I thought it is worthy to mention it here so we will all know.
You don’t really expect a gourmet taste from an inexpensive can, don’t you? I didn’t.
It taste weird. It felt like luncheon meat that is seasoned to taste something different. So sorry Purefoods, but I won’t be eating this again.
Care to share what you think about any of these sisig versions?
Do you have any favorite sisig brand that is not here, that you’d like to suggest?
Feel free to comment below.