Pork Sisig

Ingredients:

1. 500g pig's cheeks (you can also include snout and ears)
2. 150g chicken liver
3. 1 large onion, finely chopped
4. 3 cloves garlic, minced
5. 3 green chili peppers, chopped
6. 1 red chili pepper, chopped (for added heat, optional)
7. 2 tablespoons soy sauce
8. 1 tablespoon oyster sauce
9. 1 tablespoon calamansi (or lime/lemon) juice
10. Salt and freshly ground black pepper, to tast
11. Cooking oil
12. Water, for boiling

Instructions:

1. 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.

2. 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.

3. 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:
4. • 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.