As far as Filipinos are concerned, Sisig is the ultimate companion for beer. Said to have originated in Angeles City, Pampanga, this crunchy mixture of pig’s ears, snout, brain etc. is a constant pulutan favorite. Sisig is served in sizzling plate and topped with raw egg. It can be eaten by itself or with a steaming plate of rice. There are many kinds of sisig that is being served nowadays – pork, tuna, chicken, bangus and even tofu. This recipe will teach you how to make the classic pork sisig.
½ kilo of pork cheeks
½ kilo of pork or beef togue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper
For the marinade seasoning:
1 cup of chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo (hot peppers)
¼ cup of calamansi juice
1 clove of garlic, minced
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
How to cook:
1. Mix the pork cheeks, tongue and heart together in salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour or you can wait until the meat is tender.
2. Drain and let it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2â€³X3â€³ X 1/4â€³pieces.
4. Place the pieces in bamboo skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Mix with the marinade seasoning and store in the fridge for 2-3 hours.
7. Take out of the fridge and cook in with butter in sizzling plate.
8. While sizzling, (you may or may not) opt to crack an egg on top. The sizzling sisig will cook the egg when mixed with the food. serve
Some like sprinkle lemon juice and/or chili sauce to sizzling Sisig. Try it!