Pork Sigsig

Pork Sigsig

Sisig is a popular appetizer (pulutan) turned main dish that originated from the culinary capital of the Philippines : Pampanga. This dish was invented by Lucia Cunanan or popularly know as Aling Lucing (she is also known as the sisig queen). Originally, sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.


Ingredients:

2 lbs pig ears

¼ lb pork belly

1 cup onion, minced

3 tbsp soy sauce

1 tsp ground black pepper

1 knob ginger, minced

3 tbsp chili

1 piece lemon (or 3 to 5 pieces calamansi)

½ cup butter (or margarine)

¼ lb chicken liver

34 ounces water

3 tbsp mayonnaise

1 tsp salt


Cooking Procedure:

Pour the water in a pan and bring to a boil
Add salt and pepper
Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
Remove the boiled ingredients from the pot then drain excess water
Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces
In a pan, melt the butter then add the onions. Cook until onions are soft.
Put-in the ginger and cook for a few minutes
Add the chicken liver and cook until well done.
1Crush the chicken liver while being cooked in the pan
Add the chopped pig ears and pork belly then cook for 10 minutes
Put-in the soy sauce and chili then mix well
Add salt and pepper to taste
Put-in the mayonnaise and mix with the other ingredients
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)