Pork Sisig for KCC

This is the love month and this month’s KCC’s Challenge brought to you by Abigail of Nappytales and Marni of Kensington Kitchen is…

Unfortunately, I do recall my first love to mind. I was madly in love at the time. I was 17 and while I absolutely don’t drink at that certain point of my life. I keep on wondering if I was drunk the entire relationship.

When I finished reading the challenge for this month, two dishes came to mind. First was Crispy Dinuguan — yes, there was a teeny weeny thought of violence but I don’t wanna get blood on my hands. So I made the second dish that came to my mind, instead~ Crispy Sisig.

You might be wondering why this dish…

Well, there’s a lot of BOILING involved in the making of this recipe…

Then there’s deep frying in very hot oil…

There’s also quite a lot of chopping…into tiny little pieces.

and then deep fry it again if you want it really crispy…

Or you can just chop it into chunks, put in bamboo skewer and charcoal-grill it…

And, you sometimes put broiled brain into it because it doesn’t have one.

Yes, this dish very much calls to mind my first love.

Feel the anger?

The relationship lasted for several years but for the life of me, I couldn’t remember the passion, the raging hormones and the pheromones….tsk tsk..

Thank goodness it was over now.

Some things are best forgotten but some, like this dish, is best when it graces the table from time to time.

Best served with a mug of ice cold Beer or a steaming bowl of hot rice, Sisig is a dish made from chopped parts of pig’s head. Although there are many versions of this nowadays including healthy versions like Bangus Sisig or Tuna Sisig, I’m still loyal to pork.

Pork Sisig

Ingredients:

500g pork cheeks/ears
4 cloves garlic, crushed
2 pcs bay leaf
5 cups water
1 large onion, chopped
3 tbsp liquid seasoning
calamansi juice
hot sauce
salt
canola oil for frying

*you can also add 200g pork liver, grilled
and pork brain, broiled in an aluminum foil

Directions:

• In a large pot, put water, pork ears/cheeks,1 tbsp salt, bay leaf and garlic.
• Boil until meat is tender.
• Remove meat from water and then fry in hot oil until skin is brown and crispy.
• Chop into tiny little pieces and mix with the chopped onions, liquid seasoning, hot sauce and calamansi juice.
• Serve in a sizzling plate or as rice toppings.
• Or you can fry it again to make it extra crispy.
• You can also sauté this with onion, brain and the seasonings.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

Drop by the blogs of the other KCC members.There’s a tab up there and everybody’s listed. Give me a holler if you’re a member and you can’t find yourself on the list. Thanks!