sisig recipe
Instructions:[*]Boil the Pork:
[*]In a pot, boil the pork belly (or pig’s face/ears) with water and a pinch of salt. Let it simmer for about 45 minutes to 1 hour until the pork is tender but not falling apart. Drain and let it cool.
[*]Grill the Pork:
[*]Once the pork has cooled down, grill it over medium heat until crispy and lightly charred on the outside. This adds a smoky flavor to the dish.
[*]After grilling, chop the pork into small, bite-sized pieces.
[*]Sauté the Aromatics:
[*]In a pan, heat a little oil over medium heat. Sauté the minced garlic and chopped onions until fragrant and softened.
[*]Mix the Pork and Liver:
[*]Add the chopped pork to the pan and stir-fry for a few minutes.
[*]Stir in the liver spread (or chopped pig liver) and cook until everything is well combined.
[*]Season the Sisig:
[*]Add soy sauce, calamansi juice (or lemon juice), ground black pepper, and chopped chilies. Mix well and cook for another 5 minutes. Adjust the taste by adding salt, soy sauce, or more calamansi as needed.
[*]Optional: Add Mayonnaise
[*]For a creamy version of sisig, mix in a tablespoon of mayonnaise at this point.
[*]Serve on a Sizzling Plate:
[*]Heat a sizzling plate and melt a tablespoon of butter. Once hot, transfer the cooked sisig onto the plate.
[*]Optionally, crack an egg on top of the sizzling sisig and let it cook in the residual heat of the plate.
[*]Final Touch:
[*]Serve the sisig hot with extra calamansi on the side for drizzling. It pairs perfectly with rice or as a savory appetizer.
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