Monday, 13 July 2009

Pork Sisig





Sisig, one of my favorite Filipino dishes.  Though it maybe difficult and laborious and time consuming to cook it up, it will never be an excuse for me not to make one of this mouth-watering, fatty-goodness, high in cholesterol pork dish called sisig

Sisig is one of the most loved and preferred pulutan by the Pinoy drunks (manginginom in Tagalog and mammartek in Ilocano).  For most Pinoys, it's a pulutuan favorite that goes perfectly with beers, gin and even lambanog.   For me I devour my sisig with plain or garlic fried rice and a liter of coke zero (burp!)

Served in a sizzling plate with or without an egg topping (cooked sunny-side-up style or just raw) is a best seller amoung Filipino restaurants, bars, and even carinderias especially for those who serve alcoholic beverages.  I never failed to order a plate of sisig whenever I go to Gerry's, Dencio's, or crocodile grill bars in the Philippines.

The common sisig is a mixture of pig’s ears, snout, brain, liver and other innards.  There are other varieties of sisig such as chicken, fish, etc. but Pork  sisig is my favorite.

Here's my tested pork sisig recipe.  The very first time I cooked this was just last May.  It was just a trial and error recipe and didn't know how it will turn out but the "eaters" loved it anyway including me :-)

Oh, pig's brain is usually used for sisig but since there is no supermarket nor wet market that sells pig's brain here in Singapore, I used mayonnaise as substitute.  AND my sisig is not crunchy, it is a soft and melt-in-the-mouth kind.

Ingredients:

Pig's face including snout, ears, cheeks etc. without the bone - 1 kg

pig's liver or chicken liver - 100 to 200 g.

onion, chopped - as many as desired

Jalapeno, chopped - as desired

garlic- 6 cloves crushed and 3 cloves chopped

sesame oil - 3 tbsp

Mayonnaise - as desired

Sisig Seasoning:

soysauce - to taste

black pepper

fish sauce - to taste

chicken cube/powder - 1 cube /2tsp

lime juice (kalamansi) -  1/2 cup

siling labuyo, chopped - as desired



Cooking Procedure:

Pork meat:

1) Place the cleaned and deboned pig's face on a pot with enought water to cover the pork.  Add salt and crushed garlic and bring to a boil until the meat is tender.

2) Drain and let the meat cool.

3) Grill over charcoal or roast it in an oven or fry the pork until pork is browned and crisp

4) Chop the pork meat into half centimeter sixed cube or even smaller or mince it using a food processor.  Either of the two is just fine with me.

5) Mix the chopped pork with the chopped onion and Jalapeno.  Set aside a small amount of onion for the saute'ing.

Sisig Seasoning:

1) boil the liver (chicken or pork)  in a small amount of water, just enough to cover it, for 2 minutes.  Do not drain the water

2) Mash the liver. Add the rest of the sisig seasoning ingredients and bring to a boil.

Final step

1) In a pan, heat the sesame oil.  Saute' the chopped/minced cooked pork in garlic and onion.  Make sure to brown the garlic (but not the onion).

2) Add the sisig seasoning and let it simmer on medium fire.  Add salt to taste

3) Let the pork mixture cool down for an hour or more.

4) Mix 5 tablespoon of mayonnaise or as you desire.  For me, the more mayonnaise, the more I like it :-)

Bon apetit! Now, where's that coke zero?

Makes 10 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
Calories :  624 kcal Total Fat:   58 g.
Cholesterol :  138 mg. Saturated fat : 20.06 g.
Protein :  11.63 g Dietary fiber :  0 g.
Sodium :  770 g. Carbohydrate :  0.45 g.



-Sharosem(12July2009)

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