Sisig Matua the predecessor of the sisig we know now, simply made with boiled pigs face, chopped into bits, tossed with chillies, onion and ginger then seasoned with sukang sasa.
- 800 g pigs face and ears, thoroughly cleaned
- 1 1/2 cup cane vinegar
- 1 whole onion, chopped
- 4 pcs birds eye chillies, chopped
- 2 pcs green chillies, chopped
- 2 tbsp minced ginger
- freshly ground black pepper
- Season pigs face and ears with salt.
- Prepare a steamer, once the water is boiling place the pigs face and ears into the steaming rack, cover the steamer then steam until meat is very tender.
- Remove meat from steamer, let it cool and once it is cool enough to handle, chop the meat into small pieces.
- Place meat in a bowl, add the onions, chillies, and ginger. Toss to combine.
- Pour vinegar, then season with salt and freshly ground black pepper. Serve.