Sisig v1.0

Ingredients:

4 pounds total - Pig's Ears, Cheeks and Snout, washed
1 cup Chicken liver
4 medium onions, chopped
1 quart water
1/3 cup lemon juice
3 tablespoons salt
1 teaspoon pepper
1 teaspoon chili pepper flakes(optional)
6 Siling Labuyo or Thai Chili
cooking oil for frying

Cooking Procedure:

1. Put the pig's ears, cheeks and snout, half the onion and 1 1/2 tablespoon salt in a pot with water and let it simmer for 25 minutes. Add the chicken liver and cook for another 5-10 minutes or until the meat is tender. Drain and set aside the liver.
2. Deep fry the meat for about 8 - 10 minutes just to brown it, do not overcook.
3. Chop the meat and liver into small pieces.
4. Mix in the onions, chili flakes, lemon juice and remaining salt.
5. Serve on a sizzling plate, if available, with Garlic Fried Rice and the Siling Labuyo on the side.


Tips:

•Grill the meat instead of frying if it's easier for you.
•If you don't like the thought of using pig's cheeks and snouts, you can use pork shoulder instead but it's essential that you keep the pig's ears, because you will not find an authentic Sisig recipe without the pig's ears.
•I use chili flakes to control the heat of the dish, then serve the Thai chili on the side.
•If you don't like chicken liver, substitute with any one of the following : canned liver spread or liver pate, boiled pig's brain, or mayonnaise. Add them on Step #3 just like you would with the chicken liver.