Who hates Sisig? I surely don’t. Beer lovers love this as pulutan but my family simply loves Sisig as part of our dinner.
8 servings
Ingredients:
• 2 kilos pork head
• Water for boiling
• ½ kilo chicken liver
• 3 pieces siling labuyo
• ½ cup calamansi juice
• 1 ½ tablespoons salt
• ½ cup chopped white onion
• 1 teaspoon MSG
• 1 teaspoon ground black pepper
• ¾ cup margarine
• 6-8 pieces sliced calamansi
1. Preheat oven to 400°F.
2. In a large stockpot, boil pork head in water until half cooked. Drain and slice thinly.
3. Arrange pork and liver on a baking sheet. Roast in preheated oven for about 30 minutes or until lightly browned.
4. Chop pork into small pieces. Set aside.
5. In a blender, blend the chicken liver, siling labuyo, calamansi juice and salt.
6. Pour into mixing bowl and add onion, MSG, pepper and chopped pork head. Mix well.
To serve:
1. Heat a sizzling plate. Put about 1 tablespoon margarine on plate; scoop 1 cup of sisig mixture onto sizzling plate.
2. Repeat with other sizzling plates and remaining sisig mixture. Serve with calamansi.
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