3 strips of pork tenderloin
¼ kilo of pork liver
1 cup pork brain (optional)
3 cloves garlic (minced)
2 big onions (cut in small squares)
3 green jalapenos (sliced thinly)
1 tsp vinegar
1 tsp soy sauce
2 tbsp lemon juice
salt and pepper to taste
Procedure: Traditional Recipe
Rub the tenderloin, liver and brain with a pinch of salt and pepper. Wrap the liver and brain in a foil then grill. While grilling the liver and brain, heat a non-stick pan. Place the tenderloin in a pan (low fire only). Do not put oil. Let it cook from its own juice until its oil comes out. Let it cook from its own oil until crisp. Remove from pan, chop then set aside. Put the grilled liver and brain in a separate bowl then smoosh separately while adding 1 tbsp of lime on each bowl. On a pan, heat oil. Saute garlic until golden brown. Add onion, the pork liver and brain, vinegar and soy sauce and cook for 2 minutes. Add the chopped tenderloin and green chili peppers then mix. Remove from heat. Squeeze lime then serve hot.
Quick and Easy Recipe:
This is almost the same as the above procedure. But instead of pork liver and brain, you can use 1 can of ready to eat sisig (Argentina or Purefoods) that can be bought in the groceries. On a pan, put a little oil. Saute garlic until golden brown. Add the sisig in can and simmer for a minute (no need to add vinegar and soy sauce). Add onions, chopped pork tenderloin and green jalapenos then mix. Remove from heat. Squeeze lime then serve hot.
Add minced red chili if you want it hot.
Add egg on top after removing it from heat.
Serve it on a very hot sizzling plate.