Tuesday, November 2, 2010


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.

savory sisig

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