Sizzling Sisig

DSC_0369maxlarg

Sisig is a Filipino dish that originated in the region of Pampanga. It’s been said that this dish was invented from the pig heads that were discarded by the cooks at the US Military Airbase in Angeles, Pampanga. Thus, the main ingredient in this dish is comprised of the soft fatty part of the pig’s cheek, neck and jaw; and the crunchy tendons of the pig’s ears. Count on Filipinos being resourceful, these pork scraps cooked with the ingenious combination of garlic, onions, chili peppers and calamansi, this dish took on as a popular Pinoy favorite.

What you’ll need:

1 lb of deboned meat from a pig’s cheek, ears, or jaw

½ lb chicken livers (optional)

½ head of garlic, minced

1 medium onion chopped

1 tbsp minced ginger

5 Tbsp soy sauce

salt

pepper

¼ cup lemon or calamansi juice

1 bay leaf

1/8 cup chopped spring onions

1/8 cup chopped chili peppers (optional)

½ cup oil for frying

 

What to do:

Put the meat in a casserole and add about a 5 cups water. Season with salt, pepper and the bay leaf. Over low to medium heat, bring to a boil until the meat is tender. This may take  about 1 ½ to 2 hours.

When the meat is tender, remove from the water and place in an oven safe dish. Broil in the oven just to slightly toast the meat, which is about 2 to 3 minutes. Turning the meat onto the other side halfway through broiling. If some edges are toasted and burnt, that is ok as this will add a layer of flavor to your dish. If you do not have an oven, you can grill each side of the meat just until it is slightly toasted.

After broiling (or grilling) chop the meat and place in a bowl. Add the soysauce and toss. Set aside.

Chop the chicken livers as well and put these in a separate bowl. Add the lemon juice into the livers and toss.

In a pan or skillet heat up some oil. Saute the garlic, onion and ginger. Put in the chicken livers and simmer until cooked. Add the chopped pork meat. Let simmer until the liquid is reduced. Season with salt and pepper. Top with chopped spring onions and chili peppers.

Serve with rice and an egg. Enjoy.

 DSC_0357maxlarge

 

For other recipes on worldurbanista.com, click here

Written by Donna

DSC_0921With moving to California and having two kids, Donna traded in her city night-owl-running-on-caffeine lifestyle by becoming a suburban domestic deity. She is a special-ed teacher during the daytime, and a juggler of sorts in the evenings and most weekends. If most people find watching TV or shopping relaxing, she on the other hand, finds running, making lists of things to do, trips to the grocery, crafting, and experimenting with new recipes to be fun.

Check out her blog on cooking, crafting and ideas for other things to do.

Tags from the story
Written By
More from Donna

Pumpkin Flan

I do not particularly enjoy pumpkin pie, and most often than not,...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>