Sisig is a well-liked starter (pulutan) which became a main course that in fact started out from around the cooking capital of the Philippines : Pampanga. This unique recipe for Sisig was created by Lucia Cunanan or generally famed as Aling Lucing (she actually is referred to as the sisig queen). In the beginning, sisig is comprised ofchopped pig’s face skin (nose as well) and certainly ears and also a generous quantities of chicken liver. A huge selection of sisig distinctions can be obtained in these days ranging from the very first pigs face (maskara) ingredient into a lot more nutritious seafood assortment which can include squid, tuna, milk fish (bangus), as well as mussels.
Most of the time there are a lot of eating establishments and in fact eateries (carinderia) which typically provide this glorious meal. We do have our own favorite places that serve Sisig, but you can also do it at your home. It is an easy dish to cook. And that is one the reasons why I truly love foods from the Philippines. Try my own appetizing Sisig Recipe and do let me know of what you think.
Pork Sisig Recipe
- 1 1/2 kilos pig face, include ears
- 1/4 kilo pig liver
- ground black pepper
- 2 medium size onions, diced to fines pieces
- 6 cloves garlic, minced
- 1 medium red bell pepper, chopped to fine pieces
- 10 pcs. Korean/Thai chili, chopped to small pieces
- 3 pcs. bay leaves
- 1 teaspoon peppercorns
- 1/4 cup soy sauce
- 3 tsp oil
- 3 tbsp. mayonnaise
Sisig Cooking Procedure:
Boil the pig face in a stock pot. Add bay leaves, peppercorns and salt to taste a little. Simmer it for about 30 minutes.. After boiling the meat, separate it from the stock and set it aside. Grill the meat (pig face), do not let it burn. Also grill the liver and chop it to fine pieces. Do the same to the meat after grilling it. Do not mix meat and liver.
After chopping the meat and liver, heat a sauce pan. When sauce is heated, add the oil. When oil is hot, saute the garlic, and bell pepper. Add the meat (chopped pig face) then add the chili and soy sauce. Let it simmer for 5 minutes then add the finely chopped liver. Season with ground black pepper and a pinch of salt. Mix it well and let it simmer for about 10 minutes. Put in the mayonnaise and mix it well with all the other ingredients. Plate and serve it hot and add the calamansi before eating it. Enjoy!