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.
Optional:
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.
Weehhh!!Your recipe is a reminder to cook sisig this weekend–and that’s for real na talaga.Magpapalamig ako ng maraming beer lol! (^0^)/
Sisig – one of my favourites!! Napapakain ako ng maraming rice pag ito ang ulam hihihi. I love my sisig sizzling hot and spicy. Thank you for the recipe, I might try making this one at home =)
We Ate This!
mukhang masarap sis.. hehe pa copy ng recipe ha para matuto naman ako magluto..:)
Sisig is one of my hubby’s fave, too bad I don’t know how to cook it…but thanks much (major major lol) for the recipe! Happy eating!
I miss eating sisig already! I love it when it’s crispy yet tender (contrasting noh?)
My FTF post is up HERE.
Sisig is the best pulutan for me. I’ve tried sisig from different food places already, but, the only one I really enjoyed is from Balsa in Niugan, here in Malabon. They really make a mean sisig, I tell you!
I haven’t tried cooking sisig yet at home so thanks for sharing your recipe 🙂
– blankPixels of CertifiedFoodies.com –
Our Food Trip Friday & Food Friday entry:
Shepherd’s Pie turned Cottage Pie – Recipe + Photos
me likey! i tell myself a thousand and one times to stay away from Sisig, pero kusa talaga sy’ang lumalapit sa akin! LOL good thing there’s now Tuna sisig.:p
thanks for the recipe, will make some tomorrow 🙂
Wahhh miss ko na ang sisig, agree with Cang, the first time I ate sisig is when my friends and I went out and drunk some beer lol.. Salamat sa recipe tokaya.
so mouth watering naman nito mommy. miss ko na masyado kumain ng sisig! huhu!
interesting menu!
It looks easy to make that traditional sisig. I never thought there were brains on it, Yay! 🙂
I didn’t know na nilalagyan pala ng liver and brain ang Sisig, but I like it better with pig’s ear.Yum!
I love sisig too. I remember the college days.
waaaaaaaaaaah bumili pa ko ng sizzling plate for this.. pero ung sa monterey na ready to cook na binibili ko hihi 🙂
thanks for the procedure will try this soon!
🙂 talap tingnan ng picture!! waaaah
holy macaroni…meron paba jan te? never pa kasi akong nakagawa nang sisig…ehehhehe!
me and my hubby likes sisig… thanks for sharing your recipe!
pwede ko bang ma-grab ang recipe mo? 😉
will try this soon!
everybody’s favorite. we just have this for lunch coz i had no time to cook.
will post the pics at
http://www.buhayngpromdi.blogspot.com