A Kapampangan delicacy, this Sisig recipe is made from pig's ears, cheeks and snout.
Sounds unappetizing? It actually tastes great and quite popular among Filipinos.
There are now many variations of making Sisig.
Some people fry the meat, while others grill it.
Some use chicken liver, others use pig's brain.
And still others try to mimic the creaminess of the pig's brain by using mayonnaise.
My mom, who's a Kapampangan, uses canned liver spread or liver pate in her recipe. She boils, then fries the meat, cuts it into little pieces, then adds the onions, lemon juice, chili, and liver spread.
It's very tedious work, but it's all worth it.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Put the pig's ears, cheeks and snout, half the onion and 1 1/2 tablespoon salt in a pot with water and let it simmer for 25 minutes. Add the chicken liver and cook for another 5-10 minutes or until the meat is tender. Drain and set aside the liver.
2 Deep fry the meat for about 8 - 10 minutes just to brown it, do not overcook.
3 Chop the meat and liver into small pieces.
4 Mix in the onions, chili flakes, lemon juice and remaining salt.
5 Serve on a sizzling plate(if available) with Garlic Fried Rice and the Siling Labuyo on the side.
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