Saturday, May 30, 2015

Sisig

We went to Paseo De Santiago in Iligan City one day with my family and relatives on my father's side. It was nice. We took pictures of the big letters spelling Iligan City and watched the beautiful sunset. After that we ordered food for dinner. It's what Filipinos like, dining with a view. You can see the ocean and also they offer live bands on weekends. Their menu includes a variety of grilled meat or bbq as we call it. They have chicken guts/isaw and thighs. There are also other booths that offer different kinds of food like steam buns or siopao, corn dogs, sweets and more. We ordered isaw and chicken thighs plus SISIG. The sisig was really good too. They put oil and egg when they served it then lighted a fire over it. When the flame died down, we mix the egg to the rest of the ingredients. So I decided to make some when I get back abroad. My friend likes cooking sisig so I might ask her recipe too. But I found one from Panlasang Pinoy website. Below is the recipe.
 
"Philippines : Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), and mussels."- Panlasang Pinoy

Ingredients
  • 1 lb. pig ears
  • 1½ lb pork belly
  • 1 large onion, minced
  • 3 tablespoons soy sauce
  • ¼ teaspoon ground black pepper
  • 1 knob ginger, minced
  • 3 tbsp chili flakes
  • ½ teaspoon garlic powder
  • 1 piece lemon (or 3 to 5 pieces calamansi)
  • ½ cup butter (or margarine)
  • ¼ lb chicken liver
  • 6 cups water
  • 3 tablespoons mayonnaise
  • 1 tsp salt
Instructions
  1. Pour the water in a pan and bring to a boil Add salt and pepper.
  2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
  3. Remove the boiled ingredients from the pot then drain excess water
  4. Grill the boiled pig ears and pork belly until done
  5. Chop the pig ears and pork belly into fine pieces
  6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
  7. Put-in the ginger and cook for 2 minutes
  8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
  9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
  10. Put-in the soy sauce, garlic powder, and chili. Mix well
  11. Add salt and pepper to taste
  12. Put-in the mayonnaise and mix with the other ingredients
  13. Transfer to a serving plate. Top with chopped green onions and raw egg.
  14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

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