Sizzling Pork Sisig Recipe
If dinakdakan is from Ilocanos, the Pampangenos have Sisig. The only difference of the two is the way they are cooked. Dinakdakan uses the method of boiling and grilling, on the other hand, sisig uses the method of boiling, grilling, and stir-frying the pig’s parts. This dish is also called sizzling sisig that is made from chopped pig’s head parts specifically face, snout, cheeks, and ear. It is served in sizzling platter garnished with chopped onion, chili pepper, and slices of calamansi fruits. This sizzling and meaty dish is one of the favorite appetizers or pulutan that goes so well with beer and often served in bars, restaurants and even on occasions. Try this recipe now and have it serve on your get together, surely your guests will love it and make them entertained.
- ¼ kg pork cheek
- 5 onions, chopped
- 2 chicken liver, boiled
- ¼ tbsp ground pepper
- 1 tsp salt
- 3pcs Calamansi
- 1tbsp margarine
- 1 head garlic, chopped
- 1 red chili pepper
For the Marinade:
- ¼ cup soy sauce
- ½ tsp ground pepper
- 3pcs Calamansi
- 1 head garlic, crushed
How To Cook Sizzling Pork Sisig:
- Pour the mixed marinade in a bowl and marinate the pork cheek for 2 to 3 hours.
- Remove the pork cheek, allow to drain and then grill until cooked.
- Chop the pork cheek. Mix with the onions and set aside.
- In another bowl, mix the juice of the calamansi with the pepper, salt, chicken liver.
- Add the chopped pork cheek to the mixture.
- Grease a sizzling plate with margarine.
- Place some garlic on it.
- Add the sisig mixture.
- Top with red chili pepper.
Image Credit: outoftownblog.com
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