The term sisig refers to the spicy and fatty - but oh-so popular - meat dish all over the Philippines. It is considered a specialty food because the long and arduous preparation of sisig is really a ‘labor of love.' But after hours of cooking, the aroma alone can make anyone hungry.
Ø 1 kg pork head
Ø 1⁄4 cup grilled liver (diced)
Ø 2 Onion, chopped
Ø 2 Red pepper, chopped
Ø 1 Head garlic, minced
Ø 4 Hot chili pepper (minced)
Ø 1 Tablespoon Cooking oil
Ø 1 Cup Vinegar
Ø 2 Tablespoon liquid seasoning
Ø 1 Teaspoon Black pepper
Ø 1 Teaspoon Brown sugar
Ø 1 Cup Beef stock
Ø Grill pork head to remove hair.
Ø Boil pork head until tender.
Ø Take out all the meat and dice.
Ø In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
Ø Season with liquid seasoning, black pepper, and brown sugar.
Ø Pour in beef stock and vinegar and cook until meat is tender and starts to oil again.
Ø Add minced chili pepper last.
Ø Serve on a sizzling plate.