Tuesday, July 3, 2012
Another Filipino favourite is the Sisig! Toni first tasted this in 2001 and really enjoyed it until I told him that they usually add the pigs brain in it. Now a days, they use the mayonnaise to have the same consistency as what the brains would do. So Toni still eats it, I just don't say if its mayo or brains... ;)
One of the ways to serve this for the added crunch on the skins, is to put it in a very hot cast iron. But if you don't have one, just put it in a nice oven heated baking pan.
Here it is:
1. Clean 1 kilo of pigs ears and boil it in water with 1/4 cup of vinegar and 1 tsp. of salt for 30 mins.
2. Drop in 200 gms. of pork belly (with a bit of skins and fats would be nice) and let boil for another 10 mins. Chop.
3. While they boil, prepare the rest of the ingredients:
1 cup of chopped onions
1 clove of garlic, chopped
1 thumb sized ginger, finely chopped
2 tsp. chili (or as much as you want)
100 gms. fresh chicken liver, minced
1/4 cup butter
3 tbsp. soy sauce
salt and pepper
Lemon or calamansi
4. Heat up your cast iron in one of the burners.
5. Heat up a wok or big frying pan. Add butter. Sautee garlic, onion and ginger.
6. Add liver and chili.
7. Add the pork. Cook for 5 mins.
8. Add soy sauce and continue to cook for another 3 mins.
9. Place in the hot cast iron.
10. Squeeze out lemon, add salt and pepper and crack an egg on top of it. Enjoy!