Crispy Pork Sisig Recipe

Crispy Pork Sisig Recipe

Although the origin of the Kapampangan term sisig refers to preparing meat by marinating it in a sour liquid, this tasty sizzling dish’s only brush with sourness is the squeeze of calamansi that the delighted diner adds for contrast to its greasy goodness. Sisig is traditionally made from part’s of the pig’s head and its liver, chopped up and grilled with onions and served on a hot plate for an amazingly sinful treat that pairs well with beer and rice. An egg is frequently cracked on top to cook with the sisig on the hot plate, and it definitely adds an element of creamy richness which can mellow the usual addition of chili peppers—a match made in heaven! This recipe is made especially for those who are a bit squeamish about innards but still want to taste a bit of this sizzling treat—thanks to lechon kawali, you still get the tastes of crisp, juicy pork.

Crispy Pork Sisig Recipe

 

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Crispy Pork Sisig Recipe
 
Ingredients
  • ½ kilo Pork Face ( boiled and grilled)
  • 1 pc red chili (labuyo)
  • 1 pc green chili
  • 2 pcs calamansi
  • 1 tbsp mayonnaise
  • 1 pc red onion ( dice)
  • 1 small white onion
  • 1 tbsp margarine or butter
  • 2 tbsp knorr seasoning liquid
  • 1 pc egg
  • 1 pc red bell pepper ( optional)
  • Water for boiling
  • Charcoal for grilling
Instructions
  1. Boiled the pork with salt, pepper and garlic until soft.
  2. After boiling , grilled it and cut into small dice.
  3. Heat the sizzling plate , add butter and saute the red bell pepper, white onion until the fragrances of bell pepper comes out.
  4. Add the grilled diced pork and turn the heat into low.
  5. Season with knorr seasoning and add the chillies, top with red onion and egg.
  6. Garnish with mayonnaise and calamansi.
  7. Serve and Enjoy!

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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

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