From: wwww.panlasangpinoy.com


Sisig is a popular appetizer (pulutan) turned main dish that originated from the culinary capital of the Philippines : Pampanga.


This dish was invented by Lucia Cunanan or popularly known as Aling Lucing but her contribution to Philippine cuisine has earned her the title, Sisig Queen and the gratitude of every party-drinking Filipino.


Sisig was originally composed of chopped portions of pig's face (snout included) and ears mixed with generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the pork-based original known as 'maskara' (mask) to healthier seafood versions using squid, tuna, milk fish (bangus), and mussels.


Ingredients

2 lbs pig ears

 1/4 lb pork belly

1 cup onion, minced

3 tbsp soy sauce

1 tsp ground black pepper

1 knob ginger, minced

3 tbsp chili

1 piece lemon (or 3 to 5 pieces calamansi)

½ cup butter (or margarine)

 1/4 lb chicken liver

34 ounces water

Cooking procedures:

1. Pour the water in a pan and bring to a boil

2. Add salt and pepper

3. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).

4. Remove the boiled ingredients from the pot then drain excess water

5. Grill the boiled pig ears and pork belly until well done

6. Chop the pig ears and pork belly into finely minced pieces

7. In a pan, melt the butter then add the onions. Cook until onions are soft.

8. Put-in the ginger and cook for a few minutes

9. Add the chicken liver and cook until well done.

10. Crush the chicken liver while being cooked in the pan

11. Add the chopped pig ears and pork belly then cook for 10 minutes

12. Put-in the soy sauce and chili then mix well

13. Add salt and pepper to taste

14. Put-in the mayonnaise and mix with the other ingredients

15. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)3 tbsp mayonnaise 1 tsp salt