Sisig is a very popular dish in Philippines but not for dinner neither lunch, it’s a dish served when you’re enjoying an ice-cold beer after a long day’s work. Yes it is a beer snack, most of the gatherings in Philippines that involves beer or any alcohol would definitely have this dish.
- 8 pcs pork’s ear or similar weight in pork cheeks or combination
- 200 g pork belly
- 100 g pork liver
- 2 cups pork crackling, chopped
- 1 1/4 cups vinegar
- 1/4 cup soy sauce
- 3 tbsp mayonnaise
- 3 pcs birds eye chillies
- 3 pcs bay leaves
- 1–2 pcs lemon
- 2 onions, chopped
- 1 thumb sized ginger, minced
- 6 cloves garlic
- freshly ground black pepper
- Boil pork cheeks/ears and belly in water with 1 cup vinegar, bay leaf, salt and pepper for 20 minutes
- Drain liquid, set aside and let it cool.
- Grill the pork cheeks/ears and belly for 15-20 minutes, around 10 minutes on each side.
- Remove the pork cheeks/ears and belly from the grill then finely dice them.
- Using a food processor puree pork liver.
- In a bowl mix thoroughly together chopped meat, pureed liver, soy sauce, remaining vinegar, 2 tsp freshly ground black pepper and chopped chillies.
- In a pan add oil, sauté garlic and ginger.
- Add the meat mixture and cook until you can see some toasted meat. Add mayonnaise and toss meat then season with salt and freshly ground black pepper.
- Heat up a hot plate and when it’s hot enough place the meat mixture, top it with pork crackling and 1 raw egg per hot plate, chopped onions and squeeze lemon on top.