Taste the smokey flavor of Pampanga’s Sisig meal with a savory twist
Pampanga is truly deserving of its reputation as Culinary Center of the Philippines. From sisig to morcon, to bringhe (Filipino version of paella) to caldereta, Kapampangan food defines delicious for many Filipinos.
Your 2-3 hours drive from Manila to this province won’t go to waste. You can totally satisfy both your wanderlust and kitchen cravings.
But hey, you don’t need to travel up north just to experience the meaty goodness of Pampanga’s signature sisig dish. Make your own scrumptious version with bangus as your staple meat! It’s a great alternative to the usual pork. Try this fishy-peppery recipe that’s perfect for Kapampangan feels in your lunch, dinner, or pica-pica.
Sizzling Bangus Sisig
1 large Sarangani Smoked Deboned Milkfish, skin removed and flaked
¼ cup cooking oil
1 cup chopped red onions
2 pieces green finger pepper, sliced
½ cup chopped red bell pepper
½ cup mayonnaise
2 tbsp soy sauce
2 tbsp calamansi juice
½ tsp ground black pepper
1. Mix together flaked fish, onion, finger pepper and red bell pepper.
2. Saute in oil until well heated through. Fry fish skin to a crisp.
3. Coarsely chop. Set aside.
4. Combine mayonnaise, soy sauce, calamansi juice and black pepper.
5. Fold into the fish mixture.
1. Heat a nonstick pan or sizzling plate.
2. Add a tablespoon of oil or butter.
3. Place bangus sisig immediately.
4. Top with the fried skin. Maybe served with egg.
5. Serve hot.