Crispy Pisngi ng Baboy: A Tasty Filipino Snack
What Is Pisngi ng Baboy?
Pisngi ng baboy is the Filipino term for the cheeks of a pig. In this recipe, I started with pig's cheeks, coated them with a breading mixture, and deep-fried them to achieve a crispy and crunchy texture. This dish pairs perfectly with beer or any alcoholic beverages.
- 500 grams pisngi ng baboy, sliced
- 1 to 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- 1 tablespoon water
- Salt and pepper
- Water, for cooking
- Cooking oil
- Mustard (optional)
- Hot sauce (optional)
- 4 medium bowls
- 1 small bowl
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- fry pan
- cooking rack
- In a pot, pour in water. Season it with salt and pepper. Add the pisngi ng baboy. Cook until tender.
- Allow it to cool down before slicing it. Set aside.
- In two separate bowls, measure out the flour and breadcrumbs. Season each bowl with salt and pepper. Mix and set aside.
- In a third bowl, add the egg and beat in 1 tablespoon of water. Season with salt and pepper. Set aside.
- Start the breading process. Dredge each piece following this order: flour, egg, flour, egg, and bread crumbs.
- Once you have finished the breading process, freeze the breaded meat for at least 1 hour before frying.
- Repeat the same process with the remaining meat slices
- Remove the breaded pisngi ng baboy from the freezer. Deep-fry it until it is golden brown in color.
- Serve it with your favorite dip, such as aioli, tartar sauce, spicy soy vinegar dip, or ketchup.
Tips and Techniques
- Serve with your favorite dip such as spicy soy vinegar dip.
- Pair with an ice-cold beverage or alcoholic drink.
- Use store-bought bread crumbs or make your own bread crumbs using stale bread.
- Season the breading mixture to make the dish tastier.
- Add water into the egg for easy coating.
- Freezing the breaded pig's cheeks before deep-frying helps to achieve a crunchier texture.
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