Sisig Pinoy Recipe
Sisig Ingredients:
1 kg deboned pork hocks
250g beef or pork tounge
250g beef or pork heart
250g liver (pork, beef or chicken)
For boiling:
2 c water
1 c pineapple juice
1 tsp whole black peppers
For Marinade:
1 c chopped onions
4 pcs hot chilli pepper, seeded and chopped
1/4 c vinegar
1/4 c calamansi juice
1/4 c pineapple juice
1 tbsp ginger, minced
1 garlic clove, minced
1 tsp black pepper, crushed
1 pc bay leaf, crushed
Salt
Sisig Cooking Procedure:
1. Combine deboned pork hocks, heart, and tongue in pineapple juice, salt, water and black pepper. Bring to a boil then simmer for about 1 hour or until tender.
2. Drain and cool to room temperature. Mix garlic, ginger, onions, vinegar, calamansi juice, hot chilli pepper, bay leaf, salt and pepper to make the marinade mixture. Keep the marinade mixture in the refrigerator for 2-3 hours before serving.
3. Slice pork cheeks/hocks, liver, heart and tongue into 2″x3″x1/4″ thick pieces.
4. Skewer with bamboo sticks and grill over charcoal briquettes until pork rind is crisp and browned. Chop the grilled pork cheeks/hocks, liver, heart and tongue into 1/4 inch sized cubes.
5. Mix the chopped meat with the marinade and cook until crispy. Serve on a sizzling plate with extra calamansi and hot chilli pepper.
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