MENU
 
 
 
 

  • Sisig

    1 vote
    Sisig
    Prep: 30 min Cook: 30 min Servings: 8
    by Alvin Sanchez
    13 recipes
    >
    Sisig has its origins in culinary hotpots Pampanga. Visitors to the country are often curious about this dish made with pig’s face and ears – and are usually pleasantly surprised by how appetizing it is!

    Ingredients

    • ½ kg Pork maskara, cleaned and rinsed well
    • 8 cups Water
    • 1/8 cup Datu Puti Soy Sauce
    • ¾ cup Onions, quartered
    • 1 tsp UFC Whole Pepper
    • 1/2 kg Liempo
    • 1/8 cup Calamansi juice
    • 1/4 cup Silver Swan Soy Sauce
    • 1 Tbsp Margarine
    • 1 cup Chopped onions
    • 1 1/2 pieces Siling labuyo
    • 1/4 cup Datu Puti Soy Sauce
    • 1 Tbsp Datu Puti Vinegar
    • 1/8 cup Calamansi juice
    • 1/4 tsp UFC Ground Pepper
    • 1 cup Crushed chicharon
    • 3/4 cup Chopped onions
    • 3/4 cup Chopped finger chilies
    • 4 pieces Calamansi, sliced
    • 1/2 cup Datu Puti Toyo Magic

    Directions

    1. In a pot, boil pork maskara, then add water, Datu Puti Soy Sauce, onions, and UFC Whole Pepper. Simmer for 45 minutes or until
    2. Marinate liempo in calamansi juice and Silver Swan Soy Sauce for three hours.
    3. Grill pork maskara and liempo until cooked on all sides. Chop finely.
    4. In a pan, heat margarine. Add chopped maskara and liempo. Sauté for 2 minutes. Add onions and siling labuyo.
    5. Season with Datu Puti Soy Sauce, Datu Puti Vinegar, calamansi juice, and UFC Ground Pepper.
    6. Toss in chicharon, then top with onions and finger chilies. Serve with calamansi and Datu Puti Toyo Magic on the side.

    Useful Links

    Similar Recipes

    Leave a review or comment