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Sisig - Sizzling Filipino Pig Ears

Ingredients
  Pig ears 1 Pound
  Pork belly 1 Pound
  Pig snout and face meat 1 Pound
  Garlic head 2 Medium
  Bay leaf 3 Medium
  Rosemary sprigs 3 Medium
  Thyme sprigs 3 Medium
  Whole black peppercorns 1 Tablespoon
  Chopped onions 2 Cup (32 tbs)
  Minced ginger 1 Tablespoon
  Chicken liver 1 Pound
  Olive oil 3 Tablespoon
  Suka 1 Cup (16 tbs) (sugarcane vinegar)
  Minced red chili pepper 1 Teaspoon
  Brandy 2 Tablespoon
  Lime 2 Medium
  Salt 1 Teaspoon (to taste)
  Pepper 1 Teaspoon (to taste)
  Chopped green onion 1 Tablespoon
  Pink salt 1 Pinch
  Black salt 1 Pinch
Directions

MAKING

1.In a medium sauce pan, drop the pig ear, snout and face meat and the pork belly.
2.Add the garlic, rosemary, thyme and the bay leaves in the pan.
3.Throw in the black peppercorns too in it.
4.Pour enough water to cover up the meat.
5.Cover with a lid and place on the stove and bring to a boil.
6.Make sure not to overcook the meat. The meat should be cooked so that it retains its texture and is not fibrous and mushy.
7.Place the meat next on an open grill and cook until the outside skin is well browned.
8.Cool the meat and dice into small pieces. Set aside in bowls.
9.Heat a skillet with one tablespoon of olive oil.
10.Add the onions and cook for about 3 minutes until the onions are translucent.
11.Add the ginger and give it a stir.
12.Drop the chicken liver and sauté it. Keep breaking it down with the spatula so that it get mixed up well with the onions.
13.Return the grilled and diced pig ear into the skillet. Stir well for 2 minutes to incorporate everything together.
14.Next add the grilled and diced pork belly into the skillet.
15.Drop the grilled and cooked snout and face meat into the skillet. Stir together to mix everything well.
16.Pour in the Suka and let it reduce.
17.Season with salt and pepper and give it a good stir.
18.Add the minced red chilies and mix it in.
19.Sprinkle the chopped green onions and let it stand so that the mixture gets crusty and crispy underneath.
20.Heat a sizzler hot plate to serve the Sisig in.

SERVING
21.Spoon the Sisig on the hot plate and pour in the brandy and light it. Sprinkle a pinch of pink salt and garnish with a sprig of rosemary and a few red chilies alongside soy sauce and chilies dipped in Suka. Or serve the Sisig on a normal plate garnished with micro greens and sprinkled with the Asian black salt and plate it alongside the soy sauce, suka with chilies and lime. Serve right away.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Filipino
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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