Since you mentioned sour things, and since I needed something to eat with my leftover bihon from last night:
A newcomer to Filipino cuisine. I discovered it on the menu at a Filipino restaurant. I asked my mom why she never made it when I was growing up on a visit home shortly after. She told me that when she was growing up there was no such thing. Some history:
The dish is said to have originated from locals residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S. Air Force personnel stationed there.
Anyway, first time I went to a restaurant and ordered it, I wondered where it was my whole life. In the top 3 of my favorite Filipino dishes, for sure, just don't make me decide between it, crispy pata, and lechon.
prep the parts:
Braise a whole pigs head in a gigantic pot...
Can't get a big enough pot and don't even know where to get pig head? Fret not! Head to a Mexican market or Asian grocer, pick up some pig ears, belly, liver, basically any part of a pig you can get for less than $2/lb. In a stock pot or pressure cooker add your parts, a few bay leaves, peppercorns, and a 2:1 mixture of water to pineapple juice, you can do full water if you don't want to use pineapple juice, or even some other juice, I imagine OJ would be great. Braise until tender, drain, cool.
I like to have the parts prepped in big batches, you can freeze them. When it comes time to make the sisig:
Sear those parts!
Chop up about 1 lb of pig parts into small cubes, cleaver's easiest, just don't hurt yourself.
5 tbsp calamansi juice, or lime/lemon juice
3 tbsp cane vinegar, sinamak if you're not afraid of spice
3 tbsp soy sauce
2 cloves garlic, minced
salt and pepper
for 15 min or so. Drain and reserve the marinade. Prepare:
1 onion, chopped
1 jalapeno, chopped
2 siling labuyo, minced fine
In a HOT cast iron skillet or griddle with some oil, sear the pig parts to get some good caramelization. Add the onion and peppers, caramelize some more. If it gets too dry (it will), add splashes of the marinade. Every time you do, be sure you dislodge the stuck brown bits, that's the good stuff. Serve sizzling in the cast iron skillet with a cracked egg or two on top and some minced scallions, more fresh chopped peppers if you're brave. When ready to eat, break the yolks and scramble with the mixture, there should be enough heat in the pan to cook everything through. Some people add even more fresh calamansi juice when serving. If served with sinangag and (more) egg this is called sisilog and is AWESOME. Best hangover remedy EVAR.
Speaking of sissies, pig face may be a bit too adventurous for most. I didn't have any prepped parts tonight, but I did have 1 lb of pork loin so I made what I would dub:
Marinate 1 lb of minced pork loin in the above marinade. Drain and reserve the marinade. Sear in cast iron, adding marinade as it gets dry. Add onions and peppers. Serve with the egg and rice or whatev.
Actually, I recently heard about a taco truck in SF. Following the Kogi taco truck in LA's lead, the truck is called "Senor Sisig" and offers sisig (and other things) in tacos, nachos, and burritos. I have some leftovers, maybe I'll make tacos with em.
Note: There is a step I skipped. Often, after braising, one would grill the parts to get some char. I usually just char it in the fry step.