Kapampangan-style Sisig

Name: Kapampangan-style Sisig
Total time: 3600 s
Yield: 5 people
Cuisine: British
Ingredients: 750 g pork parts (ears, skin, maskara); 250 g chicken liver, grilled; 2 pcs white onion, minced; 10 pcs calamansi (Philippine lemon), juiced; 1 pc green chili, thinly sliced; 2 pcs red chili labuyo, thinly sliced; Salt and pepper to taste

Kay @attickayskitchen

Sisig is a Kapampangan delicacy which consists of grilled pork ears, face (maskara) and chicken liver. It is one of the most famous Filipino dishes well-loved by foreigners all over the world. The original sisig from Pampanga has a simpler taste compared to other sisig in the Metro, which I believe has more complex flavors because of too much seasoning.

Note: Kapampangans don't put mayo and eggs in their sisig.

Kay @attickayskitchen

Note: Kapampangans don't put mayo and eggs in their sisig.

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Ingredients

1 hr

5 people

750 gpork parts (ears, skin, maskara)
250 gchicken liver, grilled
2 pcswhite onion, minced
10 pcscalamansi (Philippine lemon), juiced
1 pcgreen chili, thinly sliced
2 pcsred chili labuyo, thinly sliced
Salt and pepper to taste

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Steps

1 hr

1

Finely chop the grilled pork parts and set aside.
2

Finely chop the grilled chicken liver. (You may also use a food processor.) In a large bowl, combine the finely chopped grilled pork parts and chicken liver.
3

Add the onions, chilli, and calamansi juice. Add more calamansi juice if you want it more sour.
(Note: Sisig should be sour. Others use vinegar as their souring agent, I prefer calamansi as it adds fragrance to the dish. Vinegar is too acidic, in my opinion.)
4

Season with salt and pepper to taste.
5

Serve on a plate. Garnish with a slice of calamansi and chilli.
If you wish to serve on a sizzling plate, you may also do so. Preheat the sizzling plate, add a bit of butter, then place the sisig on the hot plate. Garnish with a slice of calamansi and chilli.