Step by Step Filipino Cooking…………..

Sisig

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1 Whole Pigs Head                deboned, keep everything

1 Pigs Brain                          vacuumed sealed/zip lock bag

2 Onions                              finely diced

1kg Chicken Livers               cleaned and de-veined

8-10 Birds Eye Chilli             sliced

2 Cups Cane Vinegar

½ Cup Soy

3tblspn Sugar

2 Bay Leaves

4 Spring Onion Stems           finely sliced

1 Whole Egg

Salt

Black Pepper

Method

  1. Boil the pigs head, the meat off of the head in water, black pepper and bay leaves until tender, approximately 1 hour
  2. Boil the livers in water for about 20 minutes along with the brains.  Strain, then set aside to cool
  3. Make the sauce by mixing the chilli, 1tablspoon f the chopped onion, vinegar and soy and seasoning with salt and black pepper, balancing with the sugar
  4. Once the meat is tender strain the meat until dry then BBQ or grill it along with the pigs head and livers. Grill them until the livers are evenly browned and the pig meat crackles on the skin side and browns lightly on the meat side.  Smokey flavour is the key with out burning
  5. Allow the mat to cool slightly so you can handle it, and pick the meat off the bone.  Leave the eye
  6. Finely chop the meat into small bits, leaving small chunks
  7. Place the chopped meat into a bowl ad add the remaining onions and mix through with your hands
  8. Do the same with the remaining chillies
  9. Add the sauce and mix through thoroughly

10. Add the brain by crumbling it into the mixture, breaking it into small pieces

11. Heat up a heavy based pan until it smokes slightly then add the pork meat mixture

12. Cook until starts to brown, stirring continuously.  Make sure you scrape the bottom of the pan every time it starts to stick, this is the flavour of the sisig

13. Once crispy, heat up a Chinese hot plate until smoking hot and add the sisig to the plate

14. Crack one egg on top and sprinkle with chopped spring onions

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About dnleslie

Chef and food lover. Passionate about cooking, learning from people and teaching. View all posts by dnleslie

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