SISIG


FILIPINO RECIPE

INGREDIENTS:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue

1/2 lb beef or pork heart

1/2 lb liver (pork, beef or chicken)

2 cups water (for boiling)

1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions

3-4 finger hot peppers (siling labuyo) (seeded and chopped)

1/4 cup vinegar

1/4 cup calamansi juice (lemon juice)

1/4 cup pineapple juice

1 tbsp minced fresh ginger

1 clove garlic, minced

1 tsp whole black pepper (crushed)

1 pc bay leaf (crushed)

Salt to taste

STEPS:

  • Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil
  • simmer for about 1 hour or until tender.
  • Drain and cool to room temperature.
  • Slice pork cheeks/hocks, liver, heart and tongue, into 2X 1/ 4 inch thick pieces.
  • grill over charcoal until pork rind is crisp and browned.
  • Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
  • Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
  • Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

FILIPINO RECIPE

No comments:

Post a Comment

Like Us On Facebook