zaiblog | Recipe: Sisig Roll

Recipe: Sisig Roll

I don’t really know how to cook well and I just like to eat. I recently had a quick food experiment and it turned out into something odd but good. I called it “Sisig Roll,” here’s why…

Before anything else, here’s a little backgrounder regarding my cooking skills. Basically, I only know how to cook Bacon, Eggs, Burgers, and French fries and some instant stuff using the microwave — and that’s it.

Now, let’s go back to our recipe…

Sisig

Sizzling Sisig (or just Sisig) is a very popular Pinoy dish. It’s a certified classic that goes well with rice and/or beer. There are plenty of Sisig variations nowadays; shrimp, chicken, squid, tuna, etc. But the most common and traditional Sisig is made from hush-hush Pork parts then marinated in a mixture that is usually made from lime or lemon juice, vinegar, salt and pepper, and various herbs and spices. Although Sisig originated in Pampanga, some say that its influences can be associated with other South East Asian countries and some Spanish influences.

Zee Ingredients

Sisig – There are lots of ready-to-eat or microwavable packed/canned/frozen Sisigs out there, but those aren’t real Sisig dishes. Get the ones from restaurants and then just reheat or prepare them for your “Sisig Roll” as soon as possible.

Cheese – Cheddar, Parmesan, Mozzarella or whatever, just use the one you like most but I always use Cheddar no matter what.

Tortilla or Pita – Since Tortilla (the one used for Burritos) is more common and cheaper, I opted to use it instead of Pita or Lafa. It’s recommended to use 2 Tortillas per serving to hold all that Sisig goodness.

Others – Crushed Chilli Peppers, some Onions, Lime juice, Cracklings, Potato Chips or fried Potatoes.

Preparation

Get your pan, put very little amount of oil (perhaps 1 teaspoon) then use low heat. Once it gets a little hot, quickly put in some Sisig, just to reheat it or stir it up a bit. You can also mix it with egg or mayonnaise (Although I didn’t).

Let it sit there for a little while on very low heat and start preparing your Pita or Tortilla using a different pan. You can use some butter or margarine or very little oil so the Pita or Tortilla will have some extra crunch and flavour as well.

(As I’ve stated earlier, I only used Tortilla for this recipe. So from here, I will now start to address it as Tortilla only, but Lafa or Pita can be used as well)

Once the Tortilla gets a little crisp and when it starts to have some brown spots or marks, simply add some Sisig on top of it. Put as much as you would like to suit your tastes. Once your Sisig gets settled on your Tortilla, quickly add some Cheese and optional Crushed Chilli Peppers and Onions. Just don’t add too much to keep everything balanced.

Now it’s time for adding some crunch. You can now add some crushed Pork Cracklings (Chicharon) or Potato Chips or fried Potatoes or all of them. To top everything up, is to sprinkle some Lime Juice or Calamondin/Kalamansi or Shekwasha and add some salt and pepper depending on your preference.

After that, fold it in half and temporarily place it on a plate or wherever. Get your second Tortilla and then prepare it the way you prepared the first one. But don’t put any Sisig or other stuff anymore. Put some more cheese on it if you like and that’s it. Once it’s prepared, get your folded Tortilla with Sisig and everything nice in it and then place it on top of your second Tortilla. The trick is to place both of them contrariwise. Meaning, your folded Tortilla must lie on the other half of your second Tortilla facing a direction that’s opposed to your second Tortilla, as your second Tortilla will act as an outer shell to wrap everything up.

Simply pack/roll everything up like a Burrito or like the usual Shawarma sandwich using Pita bread. Try it, serve it hot, and don’t forget to post your comments or suggestions here. Enjoy!