A dish popularized by the Kapampangans, Sisig is made from parts of pig’s head, ears and liver. What used to be a great companion for beer is now enjoyed as a viand. Perfect with garlic fried rice.
Combine pork cheeks, ears, heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 to 1 and a half hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks, ears, liver, heart and tongue, into 2?X3? X 1/4? thick pieces.
Place in bamboo skewers and grill until pork rind is crisp and browned.
Chop the grilled pork cheeks, ears, liver, heart, and tongue
Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, chili peppers or siling labuyo, bay leaf, salt and pepper;
Before serving put the sizzling plate over a high heat to get really hot.
When the hot plate is ready, carefully put it on wooden base, and immediately pour in the Sisig.
Serve straight away, while its still sizzling.
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