Sisig or Thrice Cooked Pork Recipe
Philippine Cuisine
Ingredients: serve 6
1 kilo deboned pig’s head (jowls, cheek, and ears)
2 | 230g big sized white onion
8 cups 2 liters water
2 cups 500ml pineapple juice
1 tbsp 15g salt
1tbsp 10g whole black peppercorns
2 chicken livers
2 tbsp calamansi or lemon juice
¼ cup 60ml white vinegar (sukang puti)
Salt and pepper to taste
Birds eye chilies (siling labuyo ) to taste
Procedures:
Carefully pass the deboned pigs head over an open flame to remove any visible bristler. Wash and cut into 4 pieces.
Peel and chop the onions finely.
COOKING:
In a stockpot, place water, pineapple juice, salt peppercorns, chicken livers, and pig head pieces. Cover stockpot and bring to a boil, then immediately reduce to simmer. Continue to cook until meat is fork tender but not too tender so the ear cartilage is still on the crunchy side, about 45 minutes to 1 hour.
Remove pork and chicken livers from stockpot and cool to room temperature. Discard the liquid.
Grill the pork over charcoal until the skin becomes brown and crisp.
Chop the pork and the chicken livers into small cubes. Place in a bowl.
Mix in the calamansi or lemon juice, chopped onions, white vinegar, salt, pepper, and the chilies.
Just before serving, heat the skillet to sizzling hot. Put the meat mixture in. this is the third cooking stage where the meat becomes browned a bit an gets an added crunch.
SUBSTITUTES:
Lenchon kawali or fresh pork belly, cut uniformly into small cubes, can be substituted for pig’s head. Other variation use chicken, tuna, milkfish, or tofu. Chop and add the boiled chicken liver and seasoning of calamansi juice, chopped onion, vinegar, salt and pepper, and the chilies.
Countless variation have been spawned including the addition of raw egg to the hot skillet, mayonnaise, soy sauce, liquid seasoning, banana ketchup, etc. end.
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