A Kapampangan favorite, our sisig recipe is made with bits of pork face, head, and chicken liver grilled and sautéed with onions, spices, and 2 kinds of chili peppers.
Shelf + Storage: 2 months
Heating Instructions: On Stovetop:
Thaw the frozen Pampangueño Pork Sisig
Heat 1 Tbsp oil on a pan and place the Pampangueño Pork Sisig in
Heat on low flame until desired crispiness
Serve hot and enjoy with calamansi and chili peppers!
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