Sisig is a traditional Filipino (from the Philippines) recipe for a classic sizzling dish of boiled and barbecued pig's face in a onions, chillies, calamansi juice, and liquid seasoning dressing. The full recipe is presented here and I hope you enjoy this classic Filipino dish of: Sisig.
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Sisig is a Kapampangan delicacy, commonly served as both an starter and a main course dish. While pork is traditional, various adaptations also include bangus sisig, squid sisig, sizzling tofu, chicken sisig, and crispy lechon sisig. It is counted as one of the Philippines' national dishes.
Ingredients:
2 pounds pig face (snouts, ears, and jowls)
250ml vinegar
4 tbsp soy sauce
1 head garlic, cloves peeled and crushed
1 tsp whole peppercorns
2 bay leaves
1 tbsp salt
water
1 large onion, peeled and diced
6 Thai birds' eye chillies, stemmed and minced
120ml calamansi juice (or 240ml lime juice)
1 tablespoon Liquid seasoning (e.g. Maggi Savor original)
100g liver spread (such as Filipino chicken liver mousse)
freshly-ground black pepper, to taste
Method:
Pre-heat your barbecue.
In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about 1 tablespoon salt and enough water to completely cover the pork.
Bring to a boil, skimming off any scum that floats on top. Reduce the heat, cover the pan, and simmer for about 50 minutes to 1 hour or until the meat is fully tender. Remove from the heat and drain well, discarding the liquid.
Over a hot barbecue, cook pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Or arrange in a single layer on a baking tray and grill (broil) under a hot grill for about 4 to 5 minutes or until nicely charred.
Remove from heat, allow to cool to the touch, then chop the meat.
In a large bowl, combine the chopped meat, onions, chillies, calamansi juice, and liquid seasoning.
Add the liver spread and stirring gently to combine. Season with salt and pepper to taste.
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