The Sizzling Sisig
A few years ago, a lot of renowned chefs were saying that the world has yet to discover how truly unique Filipino cuisine is. Today, a CNN poll has ranked the Philippines as the number 2 must-visit destination for foodies. As a Filipino, having the cuisine that I am well accustomed to, to rank number 2 is great! It tells me that I have been growing up eating some of the best dishes the world has to offer, that Filipino food still has a lot of room to diversify and that more people need to experience for themselves what Filipino cooking is all about. So with much pride and joy, I am here to give you another unique Filipino recipe that you definitely have to try.
The term “Sisig” means “snacking on something sour” and this delicacy is considered as a “Pulutan”, an appetizer taken together with beer. Typically made from chopped pig’s face, there are now a lot of Sisig variants that replace pork with seafood. But to stay true to its original taste, we are going to use pig’s face for this recipe as well as pig’s brain, and a bit of pork liver. Although you may think that the ingredients are a bit weird to say the least, you can rest assured that the end result is really tasty, spicy and awesome.
- 1 pig’s face, around 1 Kilogram, cleaned properly, hair removed, and cut into large pieces
- 1 pig’s brain
- ¼ kilogram pork liver
- 2 large white onions, diced
- 3 bay leaves
- 5 cloves of Garlic, minced
- 1 inch knob ginger, grated
- 3 tablespoons of chili flakes
- Half a lime
- 3 tablespoons of Soy Sauce
- 3 tablespoons of sesame oil
- 2 tablespoons of butter
- 1 liter of canned Pineapple juice
- 1 teaspoon Chili powder
- 1 egg
- Pinch salt
- Pinch black pepper
- For the pig’s face, you can use all of it including the ears, the snout and the cheek meat. You need to have the ears and snout sliced open and cleaned properly. You can also opt to use the cheeks and ears without the snout. Boil these parts for at least 30 minutes in pineapple juice until they are tender and the oil and scum has risen.
- The next thing that you need to do is to grill the large pieces of pork for a minute on each side over hot charcoals until areas of it are a broiled. Avoid overcooking the pork. Wrap the pig’s brain and the pork liver in foil and put it over the charcoals as well for 4 minutes making sure that they are half-cooked, firm, yet still soft. As soon as all the pork pieces are done, chop the pork into fine pieces. You can then mash the brain and the liver and mix it thoroughly with the chopped pig’s face. Add half a cup of the pineapple juice that you used for boiling to the mixture.
- Heat up a wok or pan; add the sesame oil and the butter. Sauté the garlic, the onion, the ginger and the bay leaves for a few minutes. Add the pork mixture and stir fry on low to medium heat for a few minutes. Add the soy sauce, chili flakes, and chili powder. You can replace the chili flakes with chopped bird’s eye chilies, green peppers or any other hot peppers. Add salt and black pepper to taste. Cook until all the water has evaporated and everything is stir-fried nicely. Squeeze half a lime into the mixture, stir and turn off the heat.
- You can serve the cooked Sisig on a hot plate, adding a bit of sesame oil to make it sizzle. Crack an egg on top before serving and mix it all together before eating.
Article provided by regular Live To Eat guest writer Jan H.