Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines .Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly known as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face and ears with generous amounts of chicken liver.
INGREDIENTS
¾ KG. PORK LIEMPO, SLICED, SKIN ON
WATER TO COVER
1 TBSP. BLACK WHOLE PEPPERCORNS
1 PC. BAY LEAF
COOKING OIL FOR DEEP FRYING
1 PC. RED ONION, CHOPPED
4 CLOVES GARLIC, CHOPPED
2 PCS. SILING LABUYO
1 PC. SILING HABA
3 TBSP. MAYONAISE
SALT AND PEPPER TO TASTE.
COOKING INSTRUCTIONS
BOIL PORK LIEMPO WITH PEPPERCORN,BAY LEAF SALT AND PEPPER ,UNTIL IT TENDERS.THEN DRAIN
PRE HEAT OIL.MAKE SURE YOUR OIL IS HOT BEFORE FRYING.
FRY PORK LIEMPO UNTIL GOLDEN BROWN.
AFTER FRYING, DRAIN INTO KITCHEN PAPER TOWEL. AND CHOPPED INTO SMALL PIECES.
IN A PAN SAUTE, ONION GARLIC AND CHOPPED PORK.
ADD IN CHILLIES SAUTE FOR 3 MIN.
TURN OFF THE HEAT AND ADD IN MAYONAISE SALT AND PEPPER.
SERVE.
