Its the ultimate (pulutan) companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.
Ingredients:
Ingredients:
- 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
- 1/2 lb beef or pork tongue
- 1/2 lb beef or pork heart
- 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)
- 1 cup chopped onions
- 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
- 1/4 cup vinegar
- 1/4 cup calamansi juice (lemon juice)
- 1/4 cup pineapple juice
- 1 tbsp minced fresh ginger
- 1 clove garlic, minced
- 1 tsp whole black pepper (crushed)
- 1 pc bay leaf (crushed)
- Salt to taste
| Sisig Cooking Instructions: |
- Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
- Drain and cool to room temperature.
- Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
- Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
- Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
- Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
- Keep the marinated mixture in the refrigerator for 2-3 hours before serving.