Sizzling Sisig

There is one particular food which I wish I could eat more often, if only my arthritic body wouldn’t mind, and that is the sisig. When I was younger, this food used to be one of the foods which I constantly looked for especially when dining in at a restaurant called Bistro Uno. The said place offers the best sisig in town and until now, there is no other restaurant that can cook sisig better than them. A few days ago, my alter ego dictated me to eat sisig, and instead ordering or eating in a restaurant, I opted to try my luck in making my own version of sisig. I researched through the internet and found out the different styles of cooking it. I followed the simplest and easiest way of preparing with slight modification to suit my taste. Alas, my sisig-hungry mouth was fed! Try cooking it, here’s the recipe:

Sisig

Ingredients:

1 1/2 kl.       pork head
1/4    c.        grilled liver (diced)
2 pcs.           red pepper (minced)
2                 small onions (minced)
1 head          garlic (minced)
6 pieces        hot chili pepper (minced) or use hot sauce
2 tbsp.         oil (to sauté)
1 tsp.           brown sugar
1 c.              vinegar
1 1/2 tbsp.    liquid seasoning
1 tsp.           black pepper
1 c.              beef or pork stock

Instructions

 

1)     Grill pork head to remove hair.

2)      Boil pork head until tender.

3)      Take out all the meat and dice.

4)      In a saute pan, heat oil and saute garlic, onion, red pepper, pork meat and liver.

5)      Season with liquid seasoning, black pepper, and brown sugar.

6)      Pour in beef stock and cook until meat is tender and starts to oil again

7)     Add minced chili pepper last.

     Serve on a sizzling plate.