Here's my dad's easy to prepare recipe of sizzling pork sisig.
|1/2 kilo pork cheeks||1/4 kilo pork liver|
|1/4 cup spring onion, minced||1 medium-sized white onion, minced|
|3 pcs green chili, minced||2 tbsp calamansi juice (around 4 pcs calamansi)|
1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste
Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)
In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.
Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)
Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)
The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)
Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).
For a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.