Showing all posts tagged crispy sisig

Sisig is the favorite pulutan (beer companion) of Filipinos. This food was originated from Pampanga and is made from chopped pig’s snout, ears and liver. My hubby does not like pig’s snout and ears so I used liempo (pork tenderloin) instead.  Tenderloin is pig’s fatty part but there is a way to drain its fat. Cook it on a heated pan until its own oil comes out. Here are my two recipes of crispy sisig. The traditional and the quick and easy recipe.  I used the quick and easy recipe for the picture below.

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.