Sizzling Sisig |Authentic Pampanga style

Sisig is a Filipino dish that originated in Pampanga, the culinary capital of the Philippines.
It is made from the pig's face and it is usually seasoned with calamansi, salt and pepper. Sisig is a word from Pampanga meaning to eat or to snack something that is sour like green mango.
Lucia Cunanan the Sisig Queen of Angeles City reinvented sisig. She is selling barbecue and they are also grilling the pig's ears but her husband made it a sisig and serve it on a sizzling pan. The customer liked the idea and until now the sizzling sisig is still famous.Some recreates the dish but they added a little twist. Like the other version has egg or mayonnaise. They have their annual Sisig Festival too. It started in 2003 and they made it an annual festival to promote the city's Culinary Skill. Sisig is very famous in local bars here in the Philippines. This dish is best serve with beer too.

Ingredients:

1/2 kilo pig cheeks, cleaned
3 pieces chicken liver, cleaned
1 large onion, chopped
8-10 pieces calamansi
1 tbsp salt
1 tbsp pepper
3 tsp margarine

How to make Sizzling Sisig:

1) Boil the pig cheeks for 20-30 minutes. Note not so tender, something like Rubberize)
2) Grill the pig cheeks until done and chop the cheeks
3) Boil the chicken liver until done; add the calamansi then mashed it. Season with salt and pepper.
4) Heat the sizzling plate.
5) Add the liver mixture and onions into the chopped pig cheeks and then mix well.
6) When the sizzling plate is hot turn the heat off and transfer the pig cheeks mixture to the plate
7) Serve it with calamansi and chilies.