A Filipino dish made from parts of a pig's face and belly, and chicken liver which is usually seasoned with calamansi, onions, and chili peppers. It originates from the region of Pampanga in Luzon. Sisig is a staple of Kapampangan cuisine.
Ingredients:
1 lb. pig ears
1 1/2 lb pork belly
1 piece onion minced
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 knob ginger minced (optional)
3 tablespoons chili flakes
1/2 teaspoon garlic powder
1 piece lemon or 3 to 5 pieces calamansi
½ cup butter or margarine
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1/2 teaspoon salt
1 egg (optional)
Procedure:
- Pour the water into a pan and bring to a boil Add salt and pepper. Put in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
- Remove the boiled ingredients from the pot then drain excess water. Grill the boiled pig ears and pork belly until done. Chop the pig ears and pork belly into fine pieces
- In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft. Put in the ginger and cook for 2 minutes. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
- Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes. Put in the soy sauce, garlic powder, and chili. Mix well. Add salt and pepper to taste. Put in the mayonnaise and mix with the other ingredients
- Transfer to a serving plate. Top with chopped green onions and a raw egg. Serve hot. Share and Enjoy. (add the lemon or calamansi before eating)
Author: Lei Lindog
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