Foodbyts - Sisig (Spicy Diced Pork or Grilled Pork Cheeks)

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Sisig (Spicy Diced Pork or Grilled Pork Cheeks)

Written by Robert

Tuesday, 19 August 2008

Sisig is one of Philippines favorite dishes. It is a sauteed and sizzling dish made from pork and various spices. It is a delicious viand and fantastic bar chow.

Different restaurants have different styles of preparing this dish, some serve it with mayo, some serve it with egg, some serve it crunchy, some serve it extra-spicy. Sisig has also gone beyond just traditional pork. There is also bangus (milkfish) sisig, tuna sisig, chicken sisig. You can also have sisig rice - plain white rice fried with a small portion of the sisig serving.

Ingredients:
1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings:
1 cup chopped onions
3-4 red hot chili peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc. bay leaf (crushed)
Salt to taste

Sisig Cooking Instructions:

1.Combine pork cheeks (or deboned pork hocks) in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

2. Drain and cool to room temperature.

3. Slice pork cheeks/hocks, liver, into 2″X3″ X 1/4″ thick pieces.

4. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

5. Chop the grilled pork cheeks/hocks, liver into 1/4 inch sized cubes;

6. Mix the chopped meat with the marinade seasoning mix of garlic, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

7. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

8. Serve in sizzling plate, garnish with Fried pork skin (Chicharon) and onion leeks and chilli for your taste.

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hope - Tokwa't baboy

|125.60.209.xxx |2008-10-13 12:00:51

Thank you for the wonderful recipe. How about tokwa't baboy?

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