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| Pork Sisig |
PORK SISIG- is a Filipino dish that originated from Pampanga a province located at the northern part of the Philippines. It is a popular appetizer (pulutan) for beer drinkers. Originally, sisig is composed of chopped pigs face, (snout included) ears and pork liver.
INGREDIENTS
BRAISED PORK:
- 1 cup soy sauce
- 1/2 cup coconut vinegar
- 3 tablespoons salt
- 1 1/2 tablespoons sugar
- 1 teaspoon whole peppercorns
- 10 cloves garlic
- 1 pig ear
- 1 pork jowl
- 1/2 pork snout
- 1/2 pork tongue
- 1 tablespoon ginger, chopped
- 5 cloves garlic, chopped
- 4 bird's eye chile peppers, chopped
- 1 onion, diced
- 1/4 cup Filipino soy sauce
- 2 tablespoons calamansi juice
- 2 tablespoons coconut vinegar
- 4 eggs
- 4 servings rice, cooked
For the braised pork: Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork. Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes. Remove the pork and chill.
For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.
Dice the pork parts into small pieces. Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. Add the pork and saute for 4 minutes. Add the Filipino soy sauce, calamansi juice and coconut vinegar.
Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together. Serve atop the rice. Enjoy!
