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Pork Sisig
Description
Ingredients:
- 500g pig's cheeks (you can also include snout and ears)
- 150g chicken liver
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 green chili peppers, chopped
- 1 red chili pepper, chopped (for added heat, optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon calamansi (or lime/lemon) juice
- Salt and freshly ground black pepper, to tast
- Cooking oil
- Water, for boiling
Instructions:
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Preparation of Pig's Parts:
- Clean the pig's cheeks thoroughly. Remove any hair or impurities.
- In a large pot, boil the pig's cheeks with a pinch of salt for about 30-40 minutes or until tender. Drain and let it air-dry or pat dry with paper towels.
- Grill the boiled pig parts until slightly charred. This will impart a smoky flavor. Once done, chop them into small pieces. Set aside.
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Cooking the Chicken Liver:
- In a pan, cook the chicken liver until fully cooked. Mash it into a paste. This will give the sisig its distinct creamy texture.
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Making the Sisig:
- In a pan, heat some oil. Sauté garlic until golden brown, followed by onions until translucent.
- Add the chopped pig parts. Cook for a few minutes until they are crispy.
- Add the mashed chicken liver, soy sauce, oyster sauce, and mix well.
- Add the chopped green and red chili peppers. Adjust according to your desired heat level.
- Drizzle with calamansi juice and mix. Season with salt and black pepper to taste.
- Sizzling Serve:
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- If you have a sizzling plate, heat it over the stove or oven until very hot.
- Transfer the sisig mixture to the sizzling plate. For an added touch, you can crack an egg on top while it's sizzling.
- Serve immediately with rice or as a standalone dish with cold beer.
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