Cooking this pulutan staple right at home can be intimidating if you don’t know what to do, but we’re here to tell you that all it takes to make this classic Kapampangan dish is some good pork maskara, onions, and a lot of chopping. This sisig recipe will surely have your guests cheering at your next home inuman.
Makes 6 servings
¼ cup Soy sauce
½ cup Rice vinegar (reserve 1 Tbsp for final seasoning)
2 Tbsps Salt
1 Tbsp Black peppercorns
1 head Whole garlic
2 Bay leaves
1 kilo Pigs face (maskara), deboned and cleaned
8 cups Water
1 cup Chicken liver
1 Tbsp Cooking oil
1 Medium white onion, chopped
1 Bird’s eye chili (siling labuyo), sliced thinly
2 tsps Liquid seasoning
½ tsp Pepper
1 Tbsp Reserved rice vinegar
50g Chicharon, crumbled
Hot sauce, to season
- In a mixing bowl, mix together soy sauce, rice vinegar, salt, peppercorns, garlic, and bay leaves. Add deboned maskara and marinate overnight.
- The next day, boil pig’s face or maskara together with marinade and water then simmer until tender. Strain liquid and rest meat for 30 minutes. Chill meat until ready to grill.
- Grill meat until brown and crisp. Chop meat into small dice. Next, grill liver until cooked then chop finely.
- Heat the sizzling plate on top of the stove.
- In a separate pan, heat oil and add chopped meats and cook for five minutes. Add onions, chili, and liver and cook for two minutes on high heat. Season with liquid seasoning, pepper, and vinegar.
- Place sisig on a sizzling plate and top with chicharon on top. Serve with calamansi and hot sauce on the side.
Recipe by Chef Jerome Orpiano
Photographed by Ron Mendoza of Studio 100