Crispy Pork Sisig

Name: Crispy Pork Sisig
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 500 grams Pork Cheeks/Mask/Ears; 100 grams Pork Liver; 100 grans Chicken Liver; 4 Bayleaf; 1 tbsp Whole Pepper; 3 tbsp Salt; 10-12 Calamansi; Chilies/Jalapeños (Optional); 3 pcs Onions (Diced); Soysauce (to taste); Oil for frying; 3 tbsp margarine

Chef Thor @cook_17653219

Philippines

Best served with beer! 🍻

Chef Thor @cook_17653219

Philippines

Best served with beer! 🍻

Saved

Ingredients

1 hour

10 servings

500 gramsPork Cheeks/Mask/Ears
100 gramsPork Liver
100grans Chicken Liver
4Bayleaf
1 tbspWhole Pepper
3 tbspSalt
10-12Calamansi
Chilies/Jalapeños (Optional)
3 pcsOnions (Diced)
Soysauce (to taste)
Oil for frying
3 tbspmargarine

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Steps

1 hour

1

Submerged desired Pork cuttings (Pork Cheeks/Mask/Ears) with water, bayleaf, peppercorns, salt on a pressure cooker for 10-15 minutes.
2

Drain, rest the pork and let it cool. Put in the freezer overnight for a crispier pork. Or you can fry it right after it cooled down.
3

Boil Pork liver and Chicken liver until tender. Once cool, dice both liver and set aside.
4

Dice the onions, cut the chilies, squeeze out the calamansi juice, and set aside.
5

Fry the pork cuttings until crispy. Once fried, cut it into small pieces (preferrably diced)
6

In a wok or carajay, sauté the onions and chillies together with butter. Add the diced livers followed by the fried pork. Add Calamansi juice and soysauce as desired.
7

Serve with egg and enjoy it with a cold beer!