Sisig

Sisig has its origins in culinary hotpots Pampanga. Visitors to the country are often curious about this dish made with pig’s face and ears – and are usually pleasantly surprised by how appetizing it is!

  • Required cooking skill level

    Intermediate
  • 6-10
    persons serving
  • 240
    minutes preparation time

INGREDIENTS

  1. 1/2 kg Pork maskara, cleaned and rinsed well
  2. 8 cups Water
  3. 1/8 cup Datu Puti Soy Sauce
  4. 3/4 cup Onions, quartered
  5. 1 tsp Peppercorns, whole
  6. 1/2 kg Liempo
  7. 1/8 cup Calamansi juice
  8. 1/4 cup Silver Swan Soy Sauce
  9. 1 Tbsp Margarine
  10. 1 cup Chopped onions
  11. 1 1/2 pieces Siling labuyo
  12. 1/4 Datu Puti Soy Sauce
  13. 1 Tbsp Datu Puti Vinegar
  14. 1/8 cup Calamansi juice
  15. 1/4 tsp UFC Ground black pepper
  16. 1 cup Crushed chicharon
  17. 3/4 cup Chopped onions
  18. 3/4 cup Chopped finger chilies
  19. 4 pieces Calamansi, chopped

DIPPING SAUCE

  1. 1/2 cup Datu Puti Toyo Magic

PREPARATION

  • 1 In a pot, boil pork maskara, then add water, Datu Puti Soy Sauce, onions, and peppercorns. Simmer for 45 minutes or until tender. Drain and cool the meat.
  • 2 Marinate liempo in calamansi juice and Silver Swan Soy Sauce for three hours.
  • 3 Grill pork maskara and liempo until cooked on all sides. Chop finely.
  • 4 In a pan, heat margarine. Add chopped maskara and liempo. Saute for 2 minutes. Add onions and siling labuyo.
  • 5 Season with Datu Puti Soy Sauce, Datu Puti Vinegar, calamansi juice, and ground black pepper.
  • 6 Toss in chicharon, then top with onions and finger chilies. Serve with calamansi and Datu Puti Toyo Magic on the side.

 

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