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Saturday, January 30, 2010

Sisig Recipe

  

The ultimate Pulutan companion for beer. Around bars and restaurants, the many varieties of this Sisig dish are a best seller.  Either to go along with your favorite drink or to be chowed down with hot steamed rice.I had it at a friends house a couple days ago. It was the spicy part of a Filipino Feast enjoyed by half our food and beverage dept. Rey Amarilla (one of my fellow cooks at work) gave me the recipe for all to enjoy!!
Originally, Sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with Calamansi and Vinaegar.
Sometimes topped with a fried Egg for Breakfast...a favorite among Men in Manilla.  

Sisig Recipe Ingredients:

* 1 1/2 kilo Pork Head known as Maskara in the Philippines  (Ear, Jowl and Snout Meat is what is needed) Use Pork leg instead of Head if you prefer.
* 1/4 cup grilled Liver, diced
* 2 small Onions, minced
* 2 pieces Red Pepper, minced
* 1 head  Garlic, minced
* 6 pieces hot Mexican Chili (small red ones)

or Labuyo , minced
* 2 tablespoons Veg Oil
* 1 cup Vinegar
* 1 1/2 tablespoons Maggi Liquid Seasoning
* 1 teaspoon Black Pepper
* 1 teaspoon Brown Sugar
* 3 tablespoons Black Pepercorn
* Calamansi Lime Juice

Sisig Recipe Procedure:

* Grill Pork Head to remove hair.
* Boil the Head until it is tender enough to chop (add a couple Onions, a Bay Leaf and 3 Tbsp Bl. Peppercorn to this).
* Take out all the meat and dice.
* In a pan, heat Oil and sauté Garlic, Onion, Red Pepper, Pork meat and Liver.
* Pour in Liquid Seasoning, Black Pepper and Brown Sugar.
* Pour in Beef Broth and heat until meat is tender.
* Add in Chili pepper before serving.
* Squeeze a bit of Calamansi Lime Juice ontop.

Note: You can add Mayonaise at this point and some Pork Crackling sprinkled ontop right before serving.

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