Pork Sisig, Mama Sita’s Mix. Making sisig should be dead easy just mix all the ingredients and quickly toss in a wok or served in a hot plate. The hard part is preparing the meat ingredients which requires two stages of cooking not including the actual making of the sisig. First the meat, usually pork face and ears for pork sisig are boiled, then drained dry, the second stage is usually grilling or roasting the boiled pig face and ears, at this point you may be already considering why not just buy a sisig dish in a restaurant to save time and effort. Hold on the hardest part is yet to come, chopping the grilled meat this involves a lot of labor and especially if you are aiming for a nice uniformed diced meat.
Would Mama Sita’s sisig mix make cooking sisig easier? Not really, the mix is just a concoction of sisig spices and seasoning. You still need to pre-cook and chop your usual ingredients and cook or prepare the sisig as pet the instructions or as per your own method of making sisig.
Here is how I made my Pork Sisig using the Mama Sita’s sisig mix.
Ingredients:
1/2 pig face, cut into large grilling pieces
2 pig ears
1/4 kilo pork liver
1 pack Mama Sita’s sisig mix
2 large size onion, chopped
2-3 pcs. green sili, chopped
1-2 pcs. hot chili, optional
1/2 cup vinegar
2 tbsp. soy sauce
1 tbsp. liquid seasoning
1 tbsp. peppercorn
3 pcs. bay leaf
kalamansi
salt and pepper
Cooking procedure:
In a pot boil the pig face and pig ears, peppercorn, bay leaf and about 1 tbsp. of salt for 20 to 30 minutes or until tender. On the last 3 to 5 minutes of boiling add in the pork liver. Remove from the pot and drain until dry or wipe with paper towels. Grill the pig face, ears and liver until brown and crispy then dice into small cubes. In a big wok stir fry diced face part and liver without oil for 5 to 10 minutes at high heat then add the Mama Sita’s sisig mix dissolved in about 1 cup of water, vinegar, soy sauce, liquid seasoning and salt/pepper to taste. Stir cook for 5 to 10 minutes. Add in the onions and green sili, stir cook for another 2 to 3 minutes. Serve with kalamansi or serve on a sizzling plate with kalamansi and topped with egg, and hot sauce.
See other related sisig recipe:
Tuna Sisig
Sisig with Mayonnaise
Dinakdakan
Crispy Sisig
Fish Sisig
Chicken Sisig
Pork Sisig