Array ( [1] => Array ( [pid] => 50095692 [fid] => 135 [tid] => 636724 [first] => 1 [author] => peynn123 [authorid] => 440981 [subject] => sisig recipe [dateline] => 1729490427 [message] => [b]Instructions:[/b][list=1] [*][b]Boil the Pork:[/b] [list] [*]In a pot, boil the pork belly (or pig’s face/ears) with water and a pinch of salt. Let it simmer for about 45 minutes to 1 hour until the pork is tender but not falling apart. Drain and let it cool. [/list][*][b]Grill the Pork:[/b] [list] [*]Once the pork has cooled down, grill it over medium heat until crispy and lightly charred on the outside. This adds a smoky flavor to the dish. [*]After grilling, chop the pork into small, bite-sized pieces. [/list][*][b]Sauté the Aromatics:[/b] [list] [*]In a pan, heat a little oil over medium heat. Sauté the minced garlic and chopped onions until fragrant and softened. [/list][*][b]Mix the Pork and Liver:[/b] [list] [*]Add the chopped pork to the pan and stir-fry for a few minutes. [*]Stir in the liver spread (or chopped pig liver) and cook until everything is well combined. [/list][*][b]Season the Sisig:[/b] [list] [*]Add soy sauce, calamansi juice (or lemon juice), ground black pepper, and chopped chilies. Mix well and cook for another 5 minutes. Adjust the taste by adding salt, soy sauce, or more calamansi as needed. [/list][*][b]Optional: Add Mayonnaise[/b] [list] [*]For a creamy version of sisig, mix in a tablespoon of mayonnaise at this point. [/list][*][b]Serve on a Sizzling Plate:[/b] [list] [*]Heat a sizzling plate and melt a tablespoon of butter. Once hot, transfer the cooked sisig onto the plate. [*]Optionally, crack an egg on top of the sizzling sisig and let it cook in the residual heat of the plate. [/list][*][b]Final Touch:[/b] [list] [*]Serve the sisig hot with extra calamansi on the side for drizzling. It pairs perfectly with rice or as a savory appetizer. [/list][/list] [useip] => 210.5.66.82 [port] => 52190 [invisible] => 0 [anonymous] => 1 [usesig] => 0 [htmlon] => 0 [bbcodeoff] => 0 [smileyoff] => -1 [parseurloff] => 0 [attachment] => 0 [rate] => 0 [ratetimes] => 0 [status] => 0 [tags] => [comment] => 0 [replycredit] => 0 [position] => 1 ) [2] => Array ( [pid] => 50095766 [fid] => 135 [tid] => 636724 [first] => 0 [author] => peynn123 [authorid] => 440981 [subject] => [dateline] => 1729490844 [message] => Thankyouuuuuuuuuuuu [useip] => 210.5.66.82 [port] => 24934 [invisible] => 0 [anonymous] => 0 [usesig] => 1 [htmlon] => 0 [bbcodeoff] => -1 [smileyoff] => -1 [parseurloff] => 0 [attachment] => 0 [rate] => 0 [ratetimes] => 0 [status] => 0 [tags] => 0 [comment] => 0 [replycredit] => 0 [position] => 2 ) [3] => Array ( [pid] => 50097232 [fid] => 135 [tid] => 636724 [first] => 0 [author] => Roksiy [authorid] => 416261 [subject] => [dateline] => 1729495533 [message] => Thank’s for sharing [useip] => 109.126.36.63 [port] => 20802 [invisible] => 0 [anonymous] => 0 [usesig] => 1 [htmlon] => 0 [bbcodeoff] => -1 [smileyoff] => -1 [parseurloff] => 0 [attachment] => 0 [rate] => 0 [ratetimes] => 0 [status] => 0 [tags] => 0 [comment] => 0 [replycredit] => 0 [position] => 3 ) ) sisig recipe-Cant Download attachment (and reply)-Recycled-PinDIY.com - Powered by Discuz! Archiver

Anonymous Publish time 2024-10-21 14:00

sisig recipe

Instructions:
[*]Boil the Pork:


[*]In a pot, boil the pork belly (or pig’s face/ears) with water and a pinch of salt. Let it simmer for about 45 minutes to 1 hour until the pork is tender but not falling apart. Drain and let it cool.
[*]Grill the Pork:


[*]Once the pork has cooled down, grill it over medium heat until crispy and lightly charred on the outside. This adds a smoky flavor to the dish.
[*]After grilling, chop the pork into small, bite-sized pieces.
[*]Sauté the Aromatics:


[*]In a pan, heat a little oil over medium heat. Sauté the minced garlic and chopped onions until fragrant and softened.
[*]Mix the Pork and Liver:


[*]Add the chopped pork to the pan and stir-fry for a few minutes.
[*]Stir in the liver spread (or chopped pig liver) and cook until everything is well combined.
[*]Season the Sisig:


[*]Add soy sauce, calamansi juice (or lemon juice), ground black pepper, and chopped chilies. Mix well and cook for another 5 minutes. Adjust the taste by adding salt, soy sauce, or more calamansi as needed.
[*]Optional: Add Mayonnaise


[*]For a creamy version of sisig, mix in a tablespoon of mayonnaise at this point.
[*]Serve on a Sizzling Plate:


[*]Heat a sizzling plate and melt a tablespoon of butter. Once hot, transfer the cooked sisig onto the plate.
[*]Optionally, crack an egg on top of the sizzling sisig and let it cook in the residual heat of the plate.
[*]Final Touch:


[*]Serve the sisig hot with extra calamansi on the side for drizzling. It pairs perfectly with rice or as a savory appetizer.

peynn123 Publish time 2024-10-21 14:07

Thankyouuuuuuuuuuuu

Roksiy Publish time 2024-10-21 15:25

Thank’s for sharing
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