SUBSCRIBESisig and two bottles of San Mig Light - after the tremor
Before going back to the hotel, my roomate, Herzy, and I decided to soothe our rattled nerves with sizzling sisig washed down with two bottles of ice cold San Miguel Light beer in an eatery that we found a few meters from the hotel.
Sisig, as far as I know originated in Pampanga and anyone can now find it in most places within the Philippines (except maybe in Muslim areas) where it is a popular pulutan (uhm, don’t know really the English translation, but this is an accompaniment in most drinking sessions).
WARNING: For the squeamish and uninitiated, its not advisable to read on 
Sisig (from Kusina at iba pa)
Ingredients:
1 1/2 kilo Pork head
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock
Procedure:
Grill pork head for to remove hair.
Boil pork head until tender.
Take out all the meat and dice.
In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
Season with liquid seasoning, black pepper, and brown sugar.
Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper last.
Serve on a sizzling plate.
Additional: garnish with garlic, onions and an egg
