A popular Filipino dish usually made from grilled and chopped pig’s head and served on a sizzling plate, Sisig is best known as a favorite pulutan (accompaniment) for beer or gin sessions with the boys, but it is also great as a viand to go with freshly cooked rice as a meal.
The dish has since evolved from being simply the Pork Sisig that it was invented to be, as many different versions of it resulted from kitchen experiments, including Chicken Sisig using preferred parts of the poultry, Tuna Sisig, Bangus Sisig, Tahong Sisig (mussels), and Shrimp Sisig.
Pasta, meanwhile, has also become a preferred food choice in recent years because it is versatile and complete and serves as a one-dish meal for your harried lifestyle.
Aside from the classics, such as Bolognese, Pomodoro, Pesto, Carbonara, Arrabiata, Puttanesca and Aglio Olio, a pasta dish can be any Filipino dish tossed in pasta these days. Adobo, tuyo in oil, tinapa for that heavenly smoky flavor, or even Laing Pasta are some of the Filipino twists to the classic pasta.
So, how about combining the two in one dish? Sisig Pasta – and you can serve it on a sizzling plate, too? Chef Jackie Ang Po came up with the brilliant idea, put them together in a dish, and called it Sizzling Spicy Sisig Pasta.
Sizzling Spicy Sisig Pasta
Ingredients:
1/4 cup Sunny Farms cooking oil
500 grams cooked sisig
5 cloves garlic, minced
1 pc. onion, chopped
2 cups pork stock
1 cup all-purpose cream
1/2 cup mayonnaise
1 pc. siling haba
1 pc. siling labuyo
1 pack Armando Fettuccine
Siling labuyo and siling haba for garnish
Procedure:
1. Heat oil in pan. Sauté onion. Add minced garlic, then the cooked sisig.
2. Pour in stock. Make sure you scrape the yummy bits off the pan and mix it in with the stock.
3. Once mixture simmers, add mayonnaise, all-purpose cream, and the optional siling haba and siling labuyo in case you like your dish spicy. Once done, remove from heat and set aside.
4. Cook pasta according to package directions. Use 1 liter of water for every 500 grams of pasta. Transfer pasta to a bowl of cold water to shock it and stop the cooking process.
5. Add a little bit of water to the sisig with sauce in pan. Simmer. Then toss in cooked pasta. Mix and serve on sizzling plates.