Sisig - Sizzling Filipino Pig Ears
|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|
|Salt||1 Teaspoon (to taste)|
|Pepper||1 Teaspoon (to taste)|
|Chopped green onion||1 Tablespoon|
|Pink salt||1 Pinch|
|Black salt||1 Pinch|
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.
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.