How to Make Speedy Crispy Pork Sisig

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The ingredients needed to make Crispy Pork Sisig:

1. Take 500 grams Pork Cheeks/Mask/Ears
2. Take 100 grams Pork Liver
3. Take 100 grans Chicken Liver
4. Take 4 Bayleaf
5. Get 1 tbsp Whole Pepper
6. Take 3 tbsp Salt
7. Prepare 10-12 Calamansi
8. Prepare Chilies/Jalapeños (Optional)
9. Prepare 3 pcs Onions (Diced)
10. Take Soysauce (to taste)
11. Prepare Oil for frying
12. Take 3 tbsp margarine

Get this easy and authentic Sisig recipe using grilled pork belly! Grill pork belly and chicken liver until well done. For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.

Steps to make Crispy Pork Sisig:

1. Submerged desired Pork cuttings (Pork Cheeks/Mask/Ears) with water, bayleaf, peppercorns, salt on a pressure cooker for 10-15 minutes.
2. Drain, rest the pork and let it cool. Put in the freezer overnight for a crispier pork. Or you can fry it right after it cooled down.
3. Boil Pork liver and Chicken liver until tender. Once cool, dice both liver and set aside.
4. Dice the onions, cut the chilies, squeeze out the calamansi juice, and set aside.
5. Fry the pork cuttings until crispy. Once fried, cut it into small pieces (preferrably diced)
6. In a wok or carajay, sauté the onions and chillies together with butter. Add the diced livers followed by the fried pork. Add Calamansi juice and soysauce as desired.
7. Serve with egg and enjoy it with a cold beer!

For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate. Crispy Sisig is a dish famous in the Philippines made with chopped crispy pork skin, fat and meat seasoned with vinegar and chillies served on a hot plate. Learn how to make this popular Pinoy bar chow. Sisig is a Pinoy delicacy originated from Pampanga.

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