Sisig is a pampango delicacy. I first sampled this sumptuous dish when my sister and bother-in-law brought us to a row of open air food stalls in Pampanga, a province north of the metro. These stalls only operate at night. There used to be a U.S. Military base there and they thrive since they were patronized by U.S. military personnel.
After we placed our order, we waited awhile, and our drinks were served. They then broiled the pork on open charcoal grills. All around us, we heard the thud of thick and heavy knives on pork being chopped on wooden boards, yes, they don't use a food processor, they do it manually. But it was always worth the wait because when you taste it you would usually crave for more; it goes well with soda and taste so much better with beer.
Today I boiled pork face with spices: bay leaf, cinnamon bark, star anis, pandan leaf, pepper, garlic, fresh oregano and fresh tarragon after washing it thoroughly with baking soda, rinsed and then calamansi juice(local lime) and another rinse.
The pork pieces were broiled over charcoal. When done, I put them in my food processor together with onions, garlic, lemon juice, vinegar, salt and pepper.
That was dinner tonight with a toss salad of Japanese cucumber, romaine and tomatoes in balsamic vinegar vinaigrette dressing.
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