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Receta Crispy PorkSisig
by ShaleeDP

Crispy PorkSisig

A slight twist on our usual pork sisig recipe.

Calificación: 4/5
Avg. 4/5 1 voto
  Filipinas Filipino
  Raciónes: 1

Ingredientes

  • pc. pig head, cut into four parts
  • 1/2 kilo chicken liver
  • 8 large size onion, chopped
  • 3 pieces birds eye chili, chopped
  • 8 pieces green chili, chopped
  • 2 pcs. pork bouillon cube
  • 1/3 cup soy sauce
  • 2 cups vinegar
  • 2 tbsp. liquid seasoning
  • 1 tbsp. peppercorn
  • 1/2 head garlic, crushed
  • 3 pcs. bay leaf
  • salt and pepper
  • calamansi

Direcciones

  1. Boiling of the pig head in a pan with the crushed garlic, bay leaf, peppercorn and 1 tsp. of salt. Boil this for 30 to 45 minutes until tender skin are easily detached from the skull.
  2. Adding of the chicken liver in the last part of the boiling around ten minutes to the end.
  3. Draining in a colander until its dry. You can also wipe it with some paper towels if you like.
  4. Separation of the bone from the meat. Now cut the parts of the head in a frying size and of course, do not include the bones. Then chill the pork, the head parts and also the chicken liver in your refrigerator.
  5. Deep frying of the pork head parts with the chicken liver in high heating so the skin get crispy and with the golden brown color.
  6. Let it cool and slice it into dice shape or cubes.
  7. Ten to fifteen minutes of high heating - Stir fry the diced face part and chicken liver.
  8. Adding of three to four cups of water, vinegar, soy sauce, bouillon cube, liquid seasoning and salt or pepper for tasting.
  9. Stir cooking for ten to fifteen minutes.
  10. Adding of chilli and onions and stir cooking for 3 to 4 min.
  11. Calamansi is best in serving this sisig dish and of course, in a sizzling plate.
  12. Put the calamansi on top with fresh egg.