Sisig
 Kapampangan sisig served on a hot plate. | |
| Alternative names | Sisig |
|---|---|
| Course | Main course, snack, salad |
| Place of origin | Philippines |
| Region or state | Pampanga region |
| Created by | Modern sisig – Lucia Cunanan; original sisig – no attributed creator |
| Serving temperature | Hot |
| Main ingredients | Pork jowls, ears, sometimes brain and liver, onions and chili |
| Variations | Chicken sisig, beef sisig, squid sisig, tuna or bangus sisig or other fish, tofu sisig |
| 293 kcal (1,230 kJ) | |
| Similar dishes | Dinakdakan, Kilawin, Tokwa't baboy |
| Other information | Sisig Day, January 3 |
Sisig (/ˈsiːsɪɡ/ Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears (maskara), which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.
Sisig is a staple of Kapampangan cuisine. The city government of Angeles, Pampanga, through City Ordinance No. 405, series of 2017, declared sizzling sisig babi ("pork sisig") a tangible heritage of the city.