Filipino Recipes – Crackling Pork Sisig – Pinoy Food

The sizzling pork sisig is a very popular “pulutan” for beer. It is a best seller among bars and restaurants because it is a perfect complement to beer and any type of drink. This recipe is originally from the province of Pampanga. In fact, the term sisig is a Kapampangan word that literally means “sour snack.”

The original version of sisig was prepared from finely chopped parts of the pig’s head (brain, snout, ears, face, etc.). Over the years, sisig has been reinvented into a dish prepared with just plain minced meat and is mostly served in sizzling dishes along with liver, chili and onion. Vinegar and calamansi are used for seasoning. If you want to enhance the flavor, you simply have to add raw egg in the dish. Aside from pork, sisig can also be made with chicken, tofu, bangus, tuna, and sausage.

Ingredients:

• 2 teaspoons of butter
• 3 tablespoons soy sauce
• 1 tablespoon of vinegar
• 1 tablespoon golden chili sauce ketchup
• 4 pieces onions (chopped)
• 1 kg of pork face
• 1/4 kg of pig brain (optional)
• fried pork skin (ground)
• salt and pepper to taste)
• 1 egg (optional) – only when serving

Cooking procedure:

• Put the pork face in a large saucepan or skillet and boil until tender. Cut into small cubes.
• Put the butter in a deep pan and sauté the onion. Then add the sliced ​​pork face and brain.
• Mix all the liquid ingredients in a mixing glass.
• Pour the mixture into the pan and cook for 15 minutes.
• Use a sizzling plate to serve. Egg and fried pork skin can serve as a side dish and tomato sauce or chili for added flavor.