Sisig is an authentic Filipino dish said to have originated from Angeles, Pampanga. This dish is made up mainly of pig's head -ears, cheeks, snout and even the innards such as brain. Cooking sisig comes in three phases -boiling, grilling then finally frying. Sisig goes well with a cold beer. It is famous in the Philippines as a stand along dish or a "pulutan." But it can also be served as a main dish, eaten with rice.
1 kilo of pork head (ears, cheeks, tongue)
1/2 cup liver (broiled and cut in cubes)
1/2 cup vinegar
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup pork or beef stock
1 cup pineapple juice
1 small onion (chopped)
1 tablespoon red bell pepper (chopped)
1 tablespoon salt or fish sauce
1 teaspoon of whole black pepper (crushed)
2 pieces of bay leaf
2-3 hot peppers (labuyo or jalapeño)
1. Mix together the pork ears, cheeks and tongue with pineapple juice, ginger, salt, water and crushed black pepper. Bring to boil then let it simmer for about an hour until the meat becomes tender.
2. Drain and allow to cool in room temperature.
3. Slice all meat into small cubes of about 2x3x1/4 inches thick.
4. Grill until meat turns brown and crisp
5. Chop the grilled pieces into small cubes of about 1/4 inch
6. Saute in garlic, onion, bell pepper. Add the liver and pork. Season with salt, vinegar, soy sauce and pepper. Add stock and bay leaves. Bring to boil, then simmer until almost dry.
7. While sizzling, you may or may not crack an egg on top. The sizzling plate will cook the egg when mixed with the food. There is also a choice of mixing a little mayonnaise to enrich the contrast in flavor.
8. Serve hot on a sizzling plate topped with chopped onion leaves and garnish with lemon and hot pepper.