Tuesday, 2 August 2011

Pork Sisig II: Frederick's Version

I posted Frederick’s dinakdakan recipe a while ago (see Dinakdakan ). Now I’m posting his sisig recipe.

I actually didn’t like my husband’s sisig recipe because it was too dry, even when I added mayonnaise to it.  The thing is,Frederick over-fried the pork because he wanted to get rid of the fatty part.  So we ended up having a tough, over-fried, and dry pork meat that is almost black in color.

Why am I still posting this recipe then?  I liked the way he marinated the pork.  The taste of the meat is so flavorful that even if the pork is almost burnt, it was still tasty.

Here's his sisig recipe.  My "remedy" is found below :-) you can also check my own sisig recipe at Oh my Sisig

Ingredients:

Pig’s face without the ears and nose area

Pig’s Liver

Apple cider vinegar – 4 tbsp

White onion – 1 bulb

Salt and Pepper

Marinade:

Soy Sauce

Fish Sauce

Salt and Pepper

Balsamic Vinegar

Rum

Cooking Procedure:

1)     Clean the pork well and make sure the hairs are thoroughly removed.  He burnt the pig’s hair on the stove.

2)     Boil in a pressure cooker for 7 minutes from the time it whistles.

3)     Mix the ingredients of the marinade together and marinate the boiled pork for an hour.

4)     Grill the liver for 1 minute on both sides.

5)     Slice the meat into desired sizes and add the rest of the ingredients.  Mix well. Add more salt and pepper if necessary

My remedy:  Since his sisig was dry and I'm already lazy to re-cook it, I just added a bit of mayonnaise, microwave it for a minute then add a bit of mayonnaise, soysauce, and kalamansi.

- foodformylove(1August2011)

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