Sizzling Sisig
Sizzling Sisig takes around 1 hour and 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 60 calories, 1g of protein, and 4g of fat per serving. This recipe serves 4 and costs 73 cents per serving. 19 people were glad they tried this recipe. Head to the store and pick up bay leaf, salt, vinegar, and a few other things to make it today. It is brought to you by Kawaling Pinoy. It works well as a very budget friendly side dish. With a spoonacular score of 7%, this dish is very bad (but still fixable). Similar recipes are Sisig (Filipino Sizzling Pork), Bangus Sisig, and Crispy Sisig.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
1 bay leaf
2 to 3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
1 tablespoon oil
1 large onion, peeled and diced
1 teaspoon whole pepper corns
salt
5 to 6 Thai chili peppers, stemmed and minced (more or less depending on spiciness desired)
1 cup vinegar.jpg)
water
2 pounds pig snouts, ears and jowls
Equipment:
pot
grill
frying pan
Cooking instruction summary:
In a pot, combine pork, bay leaf, about 2 tablespoons salt, pepper corns, 1/2 cup of the vinegar and enough water to completely cover pork. Bring to a boil, skimming scum that accumulates to top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and dice.In a pan over medium heat, heat oil. Add garlic, ginger and 3/4 of the onions. Cook for about 2 to 3 minutes or until limp and aromatic. Add meat and stir gently to combine. Add the remaining 1/2 cup vinegar and chili peppers. Cook, stirring occasionally, for about 6 to 10 minutes or until pork is heated through and liquid is absorbed. Season with salt to taste. Serve on hot plates and top with remaining onions.
Step by step:
1. In a pot, combine pork, bay leaf, about 2 tablespoons salt, pepper corns, 1/2 cup of the vinegar and enough water to completely cover pork. Bring to a boil, skimming scum that accumulates to top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is tender.
2. Remove from heat and drain well, discarding liquid.Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and dice.In a pan over medium heat, heat oil.
3. Add garlic, ginger and 3/4 of the onions. Cook for about 2 to 3 minutes or until limp and aromatic.
4. Add meat and stir gently to combine.
5. Add the remaining 1/2 cup vinegar and chili peppers. Cook, stirring occasionally, for about 6 to 10 minutes or until pork is heated through and liquid is absorbed. Season with salt to taste.
6. Serve on hot plates and top with remaining onions.
Nutrition Information:
covered percent of daily need
