Sisig as is popularly known as sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers. The dish is served almost in every Filipino restaurant.
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 vinegar.
|Spicy Sizzling Sisig Image via ChoosePhils.com|
Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.
This post will cover the Pork Sisig Recipe - Sisig cooking procedure and ingredients.
Pork Sisig Cooking Time:
* Estimated Time: 45 minutes
Pork Sisig Ingredients:
* 1 1/2 kilo pork head
* 1/4 cup grilled liver, diced
* 2 small onions, minced
* 2 pieces red pepper, minced
* 1 head garlic, minced
* 6 pieces hot chili pepper, minced
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef broth
Pork Sisig Cooking Procedure:
1). Grill pork head to remove hair.
2). Boil the pork head until it is tender enough to chop.
3). Take out all the meat and dice.
4). In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
5). Pour in liquid seasoning, black pepper and brown sugar.
6). Pour in beef broth and heat until meat is tender.
7). Add in chili pepper before serving.
Pork sisig is serve best on a sizzling platter. Enjoy!