Sisig
Ingredients
On this recipe you can use either pork head or lechon pata.
1 1/2 kilo Pork head or lechon pata
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock
Instructions
1) Grill pork head for to remove hair.
2) Boil pork head until tender.
3) Take out all the meat and dice.
4) In a sauté pan, heat oil and sauté 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.
Add minced chili pepper last.
Serve on a sizzling plate.
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User Comments
- Based on my experience for sisig preparation, after you sautee all the ingredient, then you can put soon the vinegar and simmer it for five minutes in high heat, and stir it at once, then seasoned with salt and peper, then add the rest ingredients mentioned in the recipe.
- what to put on sizzling plate after chef zaldy...? butter or something... like wine... rice wine... i just want to know...thank you..!
- When one boils pork head or pata the liquid jels. So that when you saute it it becomes "malapsa" or "malagkit". How do I prevent that from happening?
Thanks.
- TY SA RECIPES... i wanna learn how to do this the proper way, but what exactly is liquid seasoning that u mentioned? is it the "suka"? or toyo? and i've never seen a brown sugar here in china, is white sugar ok? when you serve the sizzling, nag aapoy siya di ba? how can i do this? thank you and hope to hear the answer soon...help me out please...!
- marc, pare..
it doesnt mean literally na \"nag-aapoy\"..ok na ung \"umuusok\" sa init...at sa anghang..hehehe...
and yeah, i agree w/ marc as well..what\'s the \"liquid seasoning\"?
..hope this recipe be \"completed\"...=)
- :: liquid seasoning could be a mixture of soy sauce and sugar or just soy sauce. Brown sugar is good for hot n spicy dishes like sisig coz it really melts to the meat and sauce..but white sugar would be okay..not much though.. sizzling marc in the sense that the plate it self is a hot surface and when the sisig is poured on it.. it sizzles. :)
- :: and oh by the way for a perfect finish, top your sisig with egg, just crack it on top and add chicharon, just enough to cover half of the dish... enjoy it!
- cheff ramee san po kau nag aral pede b malaman para mkuha k din ung school naun
- how to pulerizing chicken liver, thanks
- Just curious, why the hell do you guys use pork head?...all this time I thought it was pork meat .. u know coming from the meat...meat not no head of the pig... Now i know what is IN IT...now i know not to eat it again...OKAY!!!!
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Date Commented: 2007-01-22 17:08:57