Pork Sisig Pampanga Recipe (How to Make)

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

DIRECTIONS

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!

Read More

How to make Fried Calamare Rings

Calamares 

Great Recipe,Just fry your calamari until they turn golden brown (about 2-3 min) I serve it with spicy rice and tartar sauce, the kids love it aswell, the only problem is when you cook these in batches you tend to eat more than you save for dinner. 
We tried it last night and all liked it. It tasted so delicious yet very easy to make and simple to prepare.


Let's Get started

Ingredients:

• 750g small cleaned calamari hoods
• 1 cup plain flour
• 3 eggs
• 2 tablespoons cold water
• 4 cups fresh white breadcrumbs
• canola oil, for deep-frying
• hot chips, lemon wedges and tartare sauce, to serve

Procedures:

• Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl
• Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.
• Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips, lemon wedges and tartare sauce.           Enjoy!
  

Read More

How to make Lumpiang Shanghai

Lumpiang Shanghai

Most of the Filipino people really love to prepare the Lumpiang ShangHai in every celebration of feast because this food is a common menu for the Filipinos. Lumpiang shanghai may best if you can add some sweet and sour sauce or ketchup.It was brought by Chinese immigrants to the Land of the Philippine hundred years ago

Let's Get started

INGREDIENTS

• 2 pounds lean Ground Pork
• 1 medium Carrots, chopped
• 1/2 cup (Singkamas), chopped
• 2 stalks Green Onions, chopped
• 1 medium Onion, chopped
• 1 tablespoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper
• 1 medium Egg, as binder
• 1/2 cup Breadcrumbs, as binder
• Carrots
• Eggs
• Salt
• Pepper
• Cooking Oil
• 1 pack Spring Rolls or (Lumpia Wrapper), separated
• 1 egg, beaten for sealing the wrapper
• Cooking Oil for deep frying

Procedure

• Mix all the ingredients except the last three.
• Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
• Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
• Cut into 2-3 inches lengths.
•  Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
• Once golden brown, take out from the oil, drain in paper towels and serve while hot.        Enjoy!

Read More