Sisig

Ingredients

1 kilo Tenga ng Baboy (pig’s ears), cleaned & quartered

FOR BOILING THE PIG'S EARS WE NEED:

5 cloves of garlic, minced

½ tbsp. salt

½ tsp. pepper corns

OTHER INGREDIENTS:

4 tbsp. vinegar

5 pcs. calamansi/ lemon, juiced

4 large onions finely chopped

3 pcs. siling berde or panigang/ jalapenos chopped diagonally/ chili

½ tbsp. salt

¼ tsp. ground black pepper

1 tsp. ginisa mix (optional)

¼ kilo chicken liver

3 tbsp. canola oil

Directions

1.Boil water together with the pig’s ears, garlic, salt, & peppercorn in a stockpot over medium heat (remove the dirt and impurities from the water of the first boil) for about 20 mins. or until meat becomes tender. Remove pig’s ears from water & drain.
2.Grill pig’s ears in an oven or turbo broiler over 250°C until skin becomes crisp and brown. Let it cool.
3.Cut pig’s ears into small pieces, set aside in a large serving bowl.
4.In a frying pan, place chicken liver & pour ¼ cup of water. Bring to a boil until water evaporates then pour canola oil and fry the liver. Let it cool then smash livers using a fork.
5.With the pig’s ears in a large serving bowl, mix all ingredients together(smashed liver, vinegar, calamansi juice, onions, salt, ground pepper, ginisa mix) until well combined. Top it with siling berde or chili.
6.Serve sisig on a pre-heated sizzling plate. Enjoy!

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