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Easy Pork Sisig
Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried. It is often served as a topping for rice, or as a pulutan (finger food) with beer. Here is a pork sisig recipe that you can try at home.
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Recipe for Easy Pork Sisig:
Easy Pork Sisig
Course: Main, AppetizersCuisine: FilipinoDifficulty: EasyPork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried.
Ingredients
1/2 Kilo pork belly, diced
1/2 Kilo pork liver, diced
1 medium onion, finely chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon black pepper
1 cup chicken broth
2 tablespoons vegetable oil
1 siling haba (long chili), seeded and minced (optional)
2 tablespoons mayonnaise
2 tablespoons butter
Salt, to taste
Calamansi (Philippine Lime), for serving
Directions
- In a large pot, combine the pork belly, pork liver, onion, garlic, soy sauce, vinegar, black pepper, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is tender.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the siling haba (if using) and stir-fry for 1-2 minutes, or until fragrant.
- Drain the pork mixture and add it to the skillet or wok. Stir-fry the pork sisig for 5-7 minutes, or until it is browned and crispy.
- Stir in the mayonnaise and butter, and season the pork sisig with salt to taste.
- Serve the pork sisig hot, garnished with calamasi if desired. Enjoy!
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Related Recipes:
By Cuisine: Filipino
By Meal Type: Appetizers | Dinner | Snacks
By Main Ingredient: Pork
By Cooking Method: Boiling | Grilling | Sautéing
By Dish Type: Grilled Recipes | Rice Dishes | Side Dishes | Skillet Recipes
Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic
By Diet or Lifestyle: High-Protein | Kid-Friendly
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IMAGE SOURCE: Obsidian Soul, CC0, via Wikimedia Commons
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