Enjoy the savory flavors of the Pork Sisig that has been made even more special with the added creaminess of the chicken liver, crispiness of the fried pig ear, and spiciness of the green chilies. With all these delectable ingredients, every spoonful will make you smile with delight.
With the recipe now in your hands, you can control the added tanginess that comes from the calamansi juice, and you can even add more chilies if you desire. Just make sure to cook some rice before you serve this mouthwatering dish so that you can enjoy it to the fullest.
Pork Sisig
Ingredients
Set A:
- 1 kg. pig's cheeks and ears
- 3 pcs. laurel leaf
- 1 tsp. whole peppercorns
- 4 cups water
- 2 Tbsps. salt
- 200 g. chicken liver
Set B:
- 4 Tbsps. calamansi juice
- 5 pcs. big red onions, chopped
- 4 Tbsps. soy sauce
- ¼ tsp. salt
- ¼ tsp. cracked black pepper
- 7 pcs. siling labuyo (red chili pepper), chopped
Instructions
- Place the pig face in a pot filled with water. Season with whole peppercorn, laurel leaves, and salt. Cover and let it simmer for 30 - 40 minutes.
- You can place the pig face in the oven or grill it. If you choose the first option, bake it at 230°C for 15 - 30 minutes. As for the second option, chop it into smaller pieces and place it on a grill on high heat, then grill it until it becomes smoky.
- Once it has finished cooking, let it cool. When it has become cool enough to touch with your hands, chop it into small cubes. As for the ears, cut it into four pieces, then set aside so it can be turned into chicharon.
- In a pan, heat the oil. Sauté the onion and chicken liver. Season with salt and black pepper. Pour in the calamansi juice and soy sauce. Add green chilies. Toss.
- Once the chicken liver is cooked, add the pork. Toss.
- In a separate pan, heat the oil. Once the oil is hot enough, fry the ears until it is crisp. When it has become crispy, remove it from the pan and set aside to let it cool.
- In a sizzling plate, melt the butter. Transfer the sisg onto it. Top with onion.
- Chop the fried pig ear into small pieces. Sprinkle it over the sisig. Garnish with red chili and calamansi.
Rather than frying a singular pig ear, you can fry more to add more of a crunch factor to Pork Sisig, allowing you to fully experience the unity between the creamy and crunchy textures of this scrumptious dish. You can even experiment with other ingredients other than pig face and chicken liver to create a whole new other sisig that you and your loved ones can enjoy.
Subscribe to Chef Tatung’s YouTube Channel for more recipes.
•••