Servings: 6
Ingredients
- 750 g pork head parts (ear, skin, and jowl) grilled
- 250 g chicken liver grilled
- 2 white onions thinly sliced
- 10 calamansi (or limes) juiced
- 1 green chili thinly sliced
- 2 red bird's eye chilies (labuyo) thinly sliced
- salt to taste
- pepper to taste
Garnishes
- sliced chili pepper
- scallions
- calamansi
Procédé
- Grill the pork head parts (ear, skin, and jowl) until well browned.750 g pork head parts (ear, skin, and jowl)
- Grill the chicken liver until well browned.250 g chicken liver
- Finely chop the grilled pork and set aside.
- Finely chop the grilled chicken liver.
- In a large bowl, combine the chopped pork and chicken liver.
- Add the onions, chilies, and calamansi juice; add more juice for extra tang.2 white onions, 10 calamansi (or limes), 1 green chili, 2 red bird's eye chilies (labuyo)
- Season to taste with salt and pepper.salt, pepper
- Serve on a plate and garnish with a wedge of calamansi and sliced chili.sliced chili pepper
- For a sizzling plate presentation, preheat the plate, lightly oil it, arrange the sisig, then garnish with calamansi and sliced chili.
Notes
Sisig should taste bright and tangy. Some cooks use vinegar for acidity, but calamansi (or lemon) lends aromatic citrus notes, while vinegar can be a bit harsh.
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