Crispy Pork Sisig

Crispy Pork Sisig
Main Dish
Cuisine: Filipino
4
 
Ingredients
  • ½ kl pork belly
  • ¼ kl chicken liver
  • 2 tbsp. butter
  • 1 large white onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 finger chillies (sliced)
  • Black Pepper
  • 2 eggs
  • Calamansi (halves)
  • Oil for frying
  • Seasoning (marinade and boiling):
  • 1 medium-sized onion, chopped
  • 4 cloves of garlic, minced
  • 4 bird’s eye chillies, chopped
  • 1 tbsp ginger, sliced into small pieces
  • 2 pcs Bay leaf
  • ¼ cup Vinegar
  • ¼ cup Calamansi juice (or lemon juice)
  • ¼ cup Pineapple juice
  • 1 tbsp Salt
Instructions
  1. In a saucepan, mix together all the ingredients for the marinade. Add in the pork belly and liver and marinade for at least an hour.
  2. Afterwards, remove the liver from the marinade and set aside. Bring the marinade and pork to a boil and simmer for 20 minutes. Turn off the heat and carefully remove the pork belly from the marinade and dry with paper towels.
  3. In a frying pan or wok, heat the oil and deep fry the pork belly until crispy. Set aside. Next, deep fry the chicken liver and set aside.
  4. Let the pork and liver rest and cool down before chopping finely. This way it will be easier to handle the pork and liver and it will not dry out. After chopping the pork and liver, put it in a bowl and set aside.
  5. Meanwhile, heat pan to medium and add the butter. Immediately add the pork and liver, stir and cook for few minutes. Add 2 tbsp of the marinade (where you boiled the pork) and mix thoroughly. When it dried out, add another 2 tbsp of the marinade and mix thoroughly.
  6. Then add the onions, garlic, finger chillies and black pepper, toss. Remove from heat and immediately transfer to a hot sizzling plate.
  7. Add eggs, top with bird’s eye chillies and serve immediately with calamansi.

 

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