How to cook Sisig

Sisig

 

Nothing goes to waste in Filipino food. In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig.

The crunchy and chewy texture of this appetizer is a perfect match for an cold beer. Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies. 

Credit goes to Aling Lucing who invented this dish at a humble stall along the train railways in Angeles City, Pampanga. While Sisig can be found in many restaurants, try the original version at Aling Lucing Sisig

ORK SISIG- is a Filipino dish that originated from Pampanga a province located at the northern part of the Philippines. It is a popular appetizer (pulutan) for beer drinkers. Originally, sisig is composed of chopped pigs face, (snout included) ears and pork liver.

NUMBER OF SERVINGS: 3-5

PORK SISIG INGREDIENTS:

• 250 grams pig ears (estimate)
• 400 grams pigs face (estimate)
• 220 grams pork liver (estimate) 
• 3 tablespoon soy sauce
• 3 pieces bay leaf
• 1/2 teaspoon msg
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 whole big white onion, finely chopped
• 2 tablespoon knorr seasonings
• 5 piece calamansi
• 3 pieces green chili finger(chopped)
• 1/4 cup butter (or margarine)
• 1 egg

COOKING PROCEDURES:

1. Put-in pork parts in a pan, then add soy sauce, garlic, half of msg and bring to a boil, simmer for 30-45 minutes or until pork parts are tender.
2. Remove the pork from the pot then let it cool.
3. Chop the pig ears and pork belly into fine pieces
4. Put-in the salt, last half of msg, knorr seasonings, onion, green chili finger, calamansi extract mix well the ingredients.
5. In a pan, melt the butter then add the mixture. Stir fry for about 3-5 minutes.
6. Add the egg then mix it well then turn off heat.