a few posts ago, i mentioned having sisig for dinner and that i didn’t even know how to make one. a friend who read that post sent me the following . . .
boil 1 kilo pork cheek in 1-1/4 cup pineapple juice, 2 cups water, and whole black pepper. when tender, cool to room temperature. debone pork cheek and put in bamboo skewers together with 6 pcs chicken liver. grill over charcoal until skin part of pork is brown and crisp.chop pork and chicken liver into small cubes, mixing in 1 cup chopped onions, 1/2 cup vinegar, 1/4 cup calamansi juice, 3-4 pcs chopped siling labuyo, salt and pepper to taste.
a few nights later, karen inserted the following in her comment . . .
“Sisig recipe: boil pork cheeks and ears (saan ka naman bibili niyan sa Brunei?) in lightly salted water then broil. After broiling, chop or mince (depends on how you like it) then dress with calamansi, chopped fresh onions, black pepper, salt and chopped siling labuyo. Adjust saltiness, etc.”
“The older version is similar to tokwa’t baboy. The one I posted above is one of the new versions. Others, instead of broiling, fry it till crunchy, almost like chicharon.”
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