Sisig

Ingredients:
2 lbs. pig ears (you can also add pigs face)

1/4 lbs pork belly

3 Tbsp. chili (optional) that's if you don't want it spicy

1-2 lemon or 3-5 pcs. calamansi

1/2 cup butter

1/4 lb. chicken liver

1 Tbsp. salt

1 tbsp. minced garlic

3 tbsp. soy sauce

1 tbsp. black pepper

1 knob ginger, minced (optional)

1 cup mayonnaise (optional)

1 egg for toppings

As if chopping everything is not enough work, the preliminary preparation of ‘sisig' requires 3 types of cooking: boiling, grilling (or broiling), and frying of the pig's ears, facehead (deboned with only the snout, cheeks, and ears included).

1. Boil - to tenderize the pig's head so that deboning and cutting into smaller parts will be easy
2. Grill/Broil/Barbecue - to remove the hair from the pig's head and to give the authentic smoky taste
3. Fry/Sauté - to crisp the meat and to sauté with garlic, onions, ginger and other desired spices.
4. Transfer the fried sisig into greased or buttered sizzling plate and topped with raw egg. 
5. Serve and enjoy! 

If you have any comments or questions, Please drop me a note here or email me at karenbunal@gmail.com or you can call me at 315-6297064.