Tuesday, February 3, 2009

Sisig Kapampangan style

Approx. 1/2 pig's head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt
1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional

In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig's head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet.
Pahabol: in the absence of pig's head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.

Some of this ingredients can be change, as Sisig is evolving; other serve squid sisig, tuna sisig, milkfish sisig, chicken sisig and my favorite leimpo sisig.

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