Sizzling Sisig
Pork Sisig Ingredients:
1 kilo pork head (face, ear, cheek, tongue)
1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
3 siling labuyo; chopped
Salt or fish sauce to taste
Pork Sisig Cooking Instructions: Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.
Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.
Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.
1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
3 siling labuyo; chopped
Salt or fish sauce to taste
Pork Sisig Cooking Instructions: Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.
Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.
Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.
