Food Corner: Popular Filipino Food 07
If you come to the Philippines and in want of a cold beer, you’ll probably hear a popular recommendation of dish to go with it; sisig! The spicy and salty mixture of minced pork, onions and chicken liver makes it complement the bitter taste of the drink. It is indeed best paired with spirits and liquor although it can also be served along with warm white rice on the side.
The presence of the US embassy in Pampanga,the culinary capital in the Philippines is said to have played a vital role in the invention of the dish. People can buy cheap pig heads in commissaries because these are not normally consumed inside the base. Meat from the pig heads are scraped out, boiled, grilled, and made into what is now known as Sisig.
Traditionally, as mentioned earlier, meat from pig heads were used as the main ingredient. But in the recent days, there have been a lot of versions of the dish. Squid Sisig, Tuna Sisig, Bangus sisig, and Tahong Sisig are some examples. For healthier option.chicken is now gaining popularity for those who can’t eat pork.
Pork Sisig has its variations as well. Pork belly is usually used but some still stick to the traditional way. Pork shoulders comes second in popularity although many people now mix the small and big pig parts.
To whet the appetite further, the dish is usually served in sizzling plates or metal ones to keep the heat longer. So this rain season, you might want to try the glorious combination so let me teach you how to make this Pinoy delicacy.
Pork Sisig Recipe
- 1 lb. pig ears (optional)
- 1 1/2 lb pork belly
- 1 piece onion minced
- 2 thinly sliced long peppers
- 3 tablespoons soy sauce
- 1/4 teaspoon ground black pepper
- 1 knob ginger minced (optional)
- 3 tablespoons chili flakes
- 1/2 teaspoon garlic powder
- 1 piece lemon or 3 to 5 pieces calamansi
- ½ cup butter, margarine (cooking oil if preferred)
- ¼ lb chicken liver
- 6 cups water
- 3 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1 piece egg (optional)
- 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 meat is tender).
- 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. Use cooking oil if preferred.
- 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 and thinly sliced long peppers. 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)