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.
    

peynn123

Thankyouuuuuuuuuuuu

Roksiy

Thank’s for sharing