The pork sisig arrived on a sizzling platter. Chunks of chopped fried pork mixed with green chilis and onions. We were told this version has no pig ears, but definitely has “pig parts.” The crispy pork had a vinegar flavor, and each chunk had the right balance of meat and fat.
The onions provided nice sweet flavor and the chilis enough spicyness without being too hot. The egg added depth to the many flavors of the dish. This favorite “pulutan” just got a new twist.
- 4 1/2 cup Pig ears, broiled, chopped
- 1 cup Chicken liver, cut into small pieces
- 2 tsp Refined salt, for cleaning
- 1 cup Calamansi extract, for cleaning
- 1 tsp Refined salt
- 2 pcs Bay leaves
- 1 tbsp Calamansi extract
- 4 1/2 tbsp Onions, chopped finely
- 1 tsp Ground pepper
- 2-3 pcs Siling labuyo, chopped
- 1/2 tsp MSG
- The pig’s ear should be thoroughly cleaned with salt and calamansi extract with plenty of water.
- Boil until tender in water, salt and bay leaves.
- When pig’s ear is tender, broil over charcoal.
- See to it that all portions are chopped in even sizes.
- Season with calamansi extract, salt, pepper, and MSG.
- Add chopped broiled chicken liver and chopped in even pieces the same as pig’s ear.
- Served in sizzling plate.
author: Lourdes S. Rivera, Marid Digest, photo from www.clarkisit.com