Sisig is a dish – usually an appetizer – that originated from the Philippine province of Pampanga, north of Manila. It is comprised of chopped belly and snout (facial part) of the pig, sauteed or roasted with spices, including hot peppers. It is best served as a sizzling dish and has become a regular item on the menu of many Filipino restaurants and “beer gardens.” Several versions of sisig have emerged, including that which uses bangus (milkfish) or other all-seafood ingredients. For this recipe, I used cooked shrimp, calamari steak, clams and smoked oysters.
1 cup cooked shrimp, minced
1/4 lb calamari (squid) steak, sliced into tiny cubes
One 4-0z can minced clams, drained
One 3-oz can smoked oyster pieces
1 cup onion, chopped
1/4 cup fresh ginger, peeled and minced
One 4 oz can minced green chili
3 tbsps soy sauce
2 tbsps vinegar
1 medium-sized lemon
1/2 cup butter
3 tbsps fat-free mayonnaise
Salt and pepper to taste
Heat butter in a large wok until fully melted
Add onions and cook until tender
Add ginger and green chili and cook for 2 minutes
Add calamari, claims and oysters. Stir and cook for 3 minutes.
Add soy sauce, vinegar and mayonnaise. Stir.
Add shrimp until they turn pinkish
Add salt and pepper to taste
Reduce heat and cook for another 2 minutes
Remove from heat and serve with a sprinkle of juice from fresh lemon