Sisig Matua

Experience the vibrant flavors and textures of Sisig Matua, a traditional Kapampangan specialty. Made from boiled pork cheeks and ears, seasoned with vinegar, and tossed with onion, ginger, and chili peppers, it’s a true feast for your taste buds! Pair it with an ice-cold beer or enjoy it as a hearty meal with a generous serving of steaming rice.

Kapampangans' culinary creativity and expertise have earned Pampanga the title of the "Culinary Capital of the Philippines." It testifies to their ingenuity, showcasing bold flavors, meticulous preparation, and a harmonious blend of traditional and inventive approaches. Kapampangan cuisine showcases a remarkable culinary heritage from the sweet delights of tibok-tibok and the comforting warmth of batsui to the savory depths of sisig. Today's feature recipe, Sisig Matua, can be deemed the mother or origin of the sisig recipe we know today.

Sisig Matua - old-style sisig Kapampangan

Sisig Matua embodies simplicity and is much like kinilaw or ceviche. This dish is made in the traditional way, often using simpler, more authentic ingredients and preparation methods. Despite its humble ingredients and simple preparation, Sisig Matua delivers magical flavors and textures that are truly extraordinary. The term "matua" translates to "old" in Kapampangan, emphasizing its traditional roots.

Pork ears and cheeks are boiled until tender, then sliced thinly and combined with vinegar, chilies, onion, and ginger. It is commonly served as a pulutan or paired with steaming hot rice for a hearty lunch or dinner. Unlike modern sisig, Sisig Matua excludes chicken liver, soy sauce, and butter/margarine.

Its rise in popularity also paved the way for various renditions of sisig including grilled variations and innovative additions like chicharron, eggs, and mayonnaise. Over time, sisig has evolved to include different proteins like chicken, fish, and even tofu for vegetarian versions.

Ingredients for Sisig Matua

• Pork ears and cheeks - The cartilage from the ears provides a delightful crunch, while the cheeks offer a tender, soft texture. You may also use pork belly, if you prefer.
• Vinegar - I used regular white vinegar in this recipe, but you may also use palm or cane vinegar.
• Ginger - Infuses the dish with an earthy zing.
• Onion - I used red onion as it adds a mild, sweet taste and it also adds color to the dish. Alternatively, you can use shallots or white onion.
• Green Chilis- Adds a fiery kick to your sisig; You may also use red chili peppers for a stronger spice.
• Salt and Pepper- to taste.
• Water

Foxy Tips for you!

Clean the pork ears very well under running water to remove any grit or dirt. You may use a brush to clean the inside of the ear and a small knife to scrape any stray hair.

Do not throw away the broth! You can use it in other recipes in the future. Let it cool, store it in an air-tight jar, and refrigerate up to 5 days.

How to Serve and Store

Serve Sisig Matua as a pulutan or booze food alongside an ice-cold beer. You may enjoy it with steaming hot rice for a hearty meal.

Store leftovers in an airtight container and refrigerate it for up to 3-4 days or freeze it for up to 2 months.

To reheat frozen sisig, first remove it from the freezer and refrigerate overnight to thaw. Then, warm your Sisig Matua in a wide pan over medium-low heat until thoroughly heated. Alternatively, you may use the microwave, heating in 2 to 3-minute intervals until warmed through.

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