Sisig is a kapampangan term which means "to snack on something sour". It is often refers to a method of preparing meat or fish which is marinated in a sour agent particularly vinegar.
Sisig normally alludes to sizzling sisig , a formula with pig head parts as the principal ingredients and prepared with chili, calamansi and black pepper and is popular in various food courts particularly inside the malls.
Sisig recipe is commonly categorized as "pulutan" or liquor and beer side dish.
Ingredients:
- 100 grams pig ears
- 200 grams pigs face
- 100 grams pork liver
- 2 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1 medium sized white onion, finely chopped
- 3 piece calamansi
- 3 pieces green chili finger, sliced
- 3 pieces bay leaf
- 1 cup water
- 1/3 teaspoon salt
- 1/4 cup butter (or margarine)
- 1/4 cup mayonnaise
- 1 egg
Prepaation:
- Put-in pig head parts and liver in a large pot,garlic, and heat to the point of boiling, stew for 30-45 minutes or until pork parts are tenderized.
- Remove the pork from the pot, drain then let it cool.
- Grill head, liver and ear parts
- Cut the pig ears and pork head midsection into fine pieces
- Put-in the salt, onion, green bean stew finger, calamansi concentrate blend well the ingredients.
- On a pan, heat the butter or margarine then a the mddixture. Panfry for around 3-5 minutes.
- Add the egg and mayonnaise then blend it well then remove from heat
- Serve and enjoy!
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