Sisig v1.1

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste

Cooking Procedure:

1. Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
2. Drain and cool to room temperature.
3. Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
4. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
5. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
6. Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
7. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.