Sizzling Sisig (Filipino Pork Sauté)
Sisig, famous for being a food eaten while drinking alcoholic beverages, is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the province of Pampanga in Luzon.
Source and licence
"Sizzling Sisig (Filipino Pork Sauté)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sizzling_Sisig_(Filipino_Pork_Saut%C3%A9), revision 4512101), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sizzling_Sisig_(Filipino_Pork_Saut%C3%A9)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4512101
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1½ kilo pork head
- ¼ cup grilled liver, diced
- ½ kilo of pig's heart, grilled and minced
- ½ kilo of pig's lungs, grilled and minced
- ½ kilo of pig's intestines, grilled and minced
- 2 small onions, minced
- 2 pieces red pepper, minced
- 1 head garlic, minced
- 6 pieces hot chile pepper, minced
- 2 tbsp oil from the pork fat
- 1 cup vinegar (sukang iloko would be good)
- 1½ tbsp liquid seasoning
- 1 tsp black pepper
- 1 tsp brown sugar
- 1 cup beef stock
Method
- Grill pork head to remove hair.
- Boil pork head until tender.
- Take out all the meat and dice.
- In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
- Season with liquid seasoning, black pepper, and brown sugar.
- Pour in beef stock and cook until meat is tender and starts to oil again.
- Add minced chili pepper last.
- Serve on a sizzling plate.