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Sisig (/ˈsiːsɪɡ/ Tagalog pronunciation: ['sisig]) is a Filipino dish made from parts of a pig's face and belly, and chicken liver which is usually seasoned with calamansi, onions, and chili peppers. It originates from the region of Pampanga in Luzon.

Sisig is a staple of Kapampangan cuisine. The city government of Angeles, Pampanga, through City Ordinance No. 405, series of 2017, declared Sizzling Sisig Babi (Pork Sisig) as a tangible heritage of Angeles City.

Sisig queen
Main article: Lucia Cunanan
Lucia Cunanan of Angeles, also known as "Aling Lucing," has been credited with reinventing sisig by grilling the pig's ears, and using the cheeks as well.The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles as the "Sisig Capital of the Philippines" in 1974.Cunanan's trademark sisig was developed in mid-1974 when she served a concoction of grilled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, crocodile sisig, spicy python, frog sisig and tokwa't baboy, among others.

Ingriedients :
1 pound pork belly - sliced about half-inch thick
salt and pepper
4 pieces chicken liver
1 big White onion - finely chopped
10 pcs Calamansi juice
2-3 chili peppers -
½ tablespoon soy sauce
⅛ teaspoon ground black pepper and salt
3 pcs sili haba or pansigang
1 Tbsp Butter

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