Filipino Specialty Food That Excites Everyone To Have: The "Sisig"

There are many versions of the local specialty dish of the "Sisig" but most notably it is the broiled and chopped cheek (or head) of the pork including its ears part.

It also has a chicken liver paste mixed unto it but you can also use the grated liver of beef or pork to make this dish get that distinct favor for the Sisig.

As I had said earlier there are many versions (non-original) of Sisig where sometimes they make it vegan because they are using Tofu or meat replacement protein for the meat.

Sometimes they are using fried belly of pork or any meat for that matter and sometimes they would only boil some meat, chop it up, add some onions, a bit of mayonnaise, and seasonings and call it a "Sisig" which doesn't really taste that good as it lacks the authentic flavor of broiled meat and chicken liver taste of the dish.

So that is how you basically prepare the "Sisig" dish. The authentic version was to barbecue a marinated Pork cheek and roast it good on the charcoal grill. You can never go wrong in broiling it particularly on the skin side even if it would burn because you can scrape the burned layer off before copping it up while you just carefully broil the meat side until it is done.

The ear of the pork can also be broiled but what I was doing is to boil it long until it is soft and gelatinous because of you also broil it the ear would not be tender.

So after grilling the Pork cheek you just scrape the burned layer of the skin, chip it fine with the ear. After that you can now add some red onions chopped, hot chili peppers to your desired spiciness, ground blackpepper, Calamasi juice, sometimes they add Worcestershire Sauce to add some flavor, some other seasonings like MSG, and the chicken liver paste.

Sometimes you can use the beef or pork liver sauce prepared like the meat like grilling it first to also add flavor to the dish.

Ingredients:

Half of a head of the pork or two pork cheeks with the ear.
Calamsi Juice to the desired sourness.
Red onions, three big pieces, chopped.
Chicken liver or pork liver paste, 100 grams, either boiled or broiled.
Spicy Chili Pepper to taste.
Worcestershire Sauce, two Tbsp.
Liquid seasoning to taste and a dash of MSG to taste as well.
Ground black pepper to taste.

Also, without the flavor of our local Lemon the "Calamansi" this dish will not get its authentic flavor that the recipe is known for as well.

Src

Join Blurt Community Now 👇 https://register.blurt.buzz/?referral=cryptopie

History of Sisig
Sisig was invented accidentally when the restaurant/sidewalk eatery owner had forgotten about that pork cheek barbecue that she was cooking on the grill. She managed to scrape the burned parts of the meat, chopped it all up, added some chicken liver paste, some onions, a bit of garlic, seasonings, Calamansi juice and spicy chili peppers and served it to some customers. Apparently the customers liked it and then it was the start of the "Sisig" dish that everybody loves to eat because of its distinct taste.	Src