I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Pork sisig is a famous Kapampangan dish from the Philippines that consists of pig's snouts, ears, jowls, and chicken liver. This delicious dish is usually flavored with chili peppers, kalamansi, and onions, and then topped with egg. Sisig is typically served as main course, snack, salad, or beer-match appetizer (pulutan).
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3 to 4 servings
- 350 grams pig's mask
- 1 clove garlic, minced
- 1 kalamansi
- 3 tablespoons chopped onion
- 2 tablespoons crushed chicharon
- 1 tablespoon minced ginger
- 1 tablespoon chopped green chili
- 1 tablespoon butter
- 3 tablespoons mayonnaise
- 2 tablespoons liver spread
- 1 egg
- 1 red chili, chopped
- Salt and pepper, to taste
- 1 tablespoon cooking oil, for sauteing
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- 1 medium bowl
- 5 small bowls
- 1 large plate
- 1 small plate
- chopping board
- measuring spoons
- cooking spoon
- Pour water in a pan. Season with salt and pepper. Add in pig's mask. Cook until tender.
- Drain cooking water. Set aside pork meat.
- Chop the pig's mask into fine pieces. Set aside.
- Heat oil and butter in a pan. Saute the onion until translucent. Add garlic, ginger, and green chilies. Mix.
- Add in chopped pig's mask. Continue cooking. Turn off the heat.
- Mix in crushed chicharon, liver spread, and mayonnaise. Season with salt and pepper. Stir until everything is well mixed.
- Top with the fresh egg. Serve with calamansi and red chilies.
Tips and Techniques
- To make it spicier, add more chilies.
- The butter adds a nutty flavor.
- Combine oil with butter to prevent the butter from burning.
- You can use fresh chicken liver instead of liver spread.
- If you don't have calamansi, substitute freshly squeezed lemon or lime.
- Season pork sisig with any of your favorite condiments, such as hot sauce.
- For an added crunch, garnish with chicharon.
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