Source: http://panlasangpinoy.com/2014/10/13/pork-sisig/
Looking for a dish? Well this one will get your attention, one of my favorite partner dish while drinking with or without occasion. A lot of sisig variations are available today ranging from the original pigs face (maskara), Pork Belly, seafood such as squid, tuna, milkfish bangus), and mussels. You can also taste with mayonnaise or add egg on top.
Ingredients
1 lb. pig ears
1½ lb pork belly
1 large onion, minced
3 tablespoons soy sauce
¼ teaspoon ground black pepper
1 knob ginger, minced
3 tbsp chili flakes
½ teaspoon garlic powder
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1 tsp salt
Instructions
1.Pour the water in a pan and bring to a boil Add salt and pepper.
- Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
3.Remove the boiled ingredients from the pot then drain excess water - Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces - In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
- Put-in the ginger and cook for 2 minutes
Add the chicken liver. Crush the chicken liver while cooking it in the pan. - Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
- Put-in the soy sauce, garlic powder, and chili. Mix well add salt and pepper to taste
- Put-in the mayonnaise and mix with the other ingredients
- Transfer to a serving plate. Top with chopped green onions and raw egg.
- Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
Transfer to a serving plate. Top with chopped green onions and raw egg.
So what are you waiting for? Add this on your list and I am sure you like it. Happy holidays to everyone! Merry Christmas...
Thank you so much Sir Vanjo Merano of Panlasang Pinoy for sharing your knowledge that It learned a lot. You're the man! Great job.