They say sisig was invented by Aling Lucing of Angeles City way back from Philippine – American war in 1899. Because there were many pig parts thrown over by americans, Aling Lucing decided to utilize the pig’s head and ears to create a delicious recipe.
This is what we call now Sisig. It is best with sunny side up egg cooked over a sizzling plate! Yummy!
1 lb. pig ears
1½ lb pork belly
1 large onion, minced
3 tablespoons soy sauce
¼ teaspoon ground black pepper
1 knob ginger, minced
3 tbsp chili flakes
½ teaspoon garlic powder
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1 tsp salt
Pour the water in a pan and bring to a boil Add salt and pepper.
Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
Remove the boiled ingredients from the pot then drain excess water
Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces
In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
Put-in the ginger and cook for 2 minutes
Add the chicken liver. Crush the chicken liver while cooking it in the pan.
Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
Put-in the soy sauce, garlic powder, and chili. Mix well
Add salt and pepper to taste
Put-in the mayonnaise and mix with the other ingredients
Transfer to a serving plate. Top with chopped green onions and raw egg.
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
Credits to: panlasangpinoy.com