As I am blog hopping today I just felt dizzy then I suddenly remember I am not eating yet, so I immediately get up the bed and find something to cook in the fridge. What I found is 184g of pork, so I fried it with its natural oil and chopped some onions, I made my own version of Sisig. Mixing the meat with lazy lime, black pepper, soy sauce and a little dashed of salt. My grandfather usually prepare Sisig way back then when he is still alive to be there “pulutan” as a child I love tasting what older people eat even sometimes they’re going to tell me, it is not allowed for kids and it will makes me sick.
If you don’t know yet according to Wikipedia Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. That’s why its popular to Tarlac, because it was originated in Central Luzon.