Pork Sisig

Pork Sisig is a popular appetizer dated back from the province of Pampanga. This dish is well known as the supreme appetizer "putulan" taken with alcohol. It is usually served in a sizzling cast iron plate with fresh egg on top and lemon or calamansi on the side. Besides from being served as an appetizer, this can also be dished out as one of the main courses.
This was my first time cooking pork sisig from scratch. It was too much work though. However, it was worth making it because my son loved it. He didn't even know that I put liver in it until I told him. Whenever I made one before, I only used the instant Sisig Mix that can be purchased from any Filipino grocery stores, and since I know that cooking the meat will take too much time, I usually buy the already cooked fried or broiled pork liempo, or pork belly. All I needed to do was to chop the meat into small pieces, chop an onion and ginger, mix it with the meat, then add the sisig instant mixture, a couple drops of hot sauce and mix thoroughly until all the ingredients are well incorporated. That simple. Nevertheless, next time I'll cook sisig again from scratch, but I may not put liver again. It's just not my favorite, too gamey for me. This recipe also asked for a couple of tablespoons of mayonnaise and fresh egg on top when served, however, my son didn't want it, so I opted not to put them.  Then again, it's by preference.

  
Ingredients:

• 1 lb. Pork Ears
• 1-1/2 lb. Pork Belly
• 1 lb. Pork Face
• 1/2 lb. Chicken Liver
• 1 Large Onion (finely chopped)
• 6 cloves Garlic (minced)
• 1 knob Ginger (finely chopped)
• 1/4 tsp. Ground Black Pepper
• 1/4 cup Green Onion (chopped)
• 1 tbsp. Whole Black Pepper
• 1 small Onion (sliced)
• 2-3 tsp. Chili Flakes
• 1/2 cup Butter
• 2 pcs. Lemon
• 3 tbsp. Soy Sauce 
• 5-6 cups  Water
• Salt
• 3 tbsps. Mayonnaise (optional)
• 1 egg (optional)

Let's Cook!

1. Heat up a large pot or casserole, put in pork ear, face and belly. Add sliced onion, whole black pepper and salt. Then pour in water. Put to a boil until the meats are tender.
   
2. When the meats are tender, remove from the casserole and put in wire rack to drain the excess water.
   
3. Grill all the meat. In this recipe, I broiled it in the oven until golden brown. 
   
4. Chop the pig ears, face, pork belly, onion and ginger into fine pieces.
   
5. In a separate pan, heat the butter and saute the garlic and half of the chopped onion until fragrant.
6. Add in half of the chopped ginger and saute for 2 minutes.
7. Put in chicken liver and mash while cooking. Cook thoroughly.
   
8. Add chopped meat and soy sauce and chile flakes. 
9. Adjust seasoning and mix well. Cook for a couple of minutes.
10. Remove from heat immediately, and transfer to a big bowl. Then add the rest of the chopped onion and ginger, as well as lemon juice or calamansi juice and the optional mayonnaise. Blend thoroughly. (Note: Personally, I like the flavor of raw onion and ginger in this dish, that is the reason why I added the rest of chopped onion and ginger at the end).
11. Dish out with spring onion on top and the optional raw egg, also extra lemon wedge or calamansi on the side.
12. Share and enjoy!