Sizzling Sisig

Sizzling sisig is a pork recipe made of the porks ear or cheek and brain. It’s a very common recipe in the Philippines and can be bought in most restaurants. Sizzling sisig is commonly served when having a drink with friends.

Ingredients:

• 125 grams pork ear or cheek
• 20 grams chicken or pork liver
• 30 grams pork brain
• 1 small red onion
• 1 or 2 pieces of Calamansi
• Salt and pepper
• One egg

Cooking instructions:

Boil the pork ear, pork brain and chicken/pork liver and let it simmer until the meat is tender (Approximately one hour). When the meat in tender enough, drain the water, and let it cool down so it can be sliced into fine pieces. Mix all the pork ingredients together and grill the pork until the color becomes brownish. Add the onion some salt and pepper to taste and before serving on a sizzling plate you may opt to put an egg on top of the sizzling sisig. Finally place one or two pieces of calamansi on the plate so people can add some lemon taste to the dish.

Chicken with Tamarind Tops Recipe (Sinampalukang Manok)

Ingredients:

1 kilo chicken; cut into serving pieces
1 onion; sliced
2 tomatoes; sliced
1/2 cup string beans; cut 2" length
4 cloves garlic; crushed
1 root ginger; crushed
2 cup tamarind tops and flowers
5 cups water
Fish sauce or salt to taste
Cooking oil

 

Cooking Instructions:

Wrap the tamarind tops and flowers in a cheesecloth; tie both ends together.

In a casserole, sauté garlic, ginger, onion, and tomatoes. Add chicken and saute until chicken turns light brown. Pour enough water, then add the wrapped tamarind tops and flowers. Bring to a boil and simmer. Add the vegetable. Strain and squeeze the cheesecloth, then remove from the casserole. Season with fish sauce according to taste. Cook until done. Serve hot!

Pork Barbeque

Ingredients :

• 1 kilo pork belly (liempo), sliced to desired size
• 1 cup 7-UP
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup banana ketchup
• 5 cloves garlic, minced
• 1 teaspoon pepper, ground
• 1/2 teaspoon MSG (optional)

 

Procedures :

1. Mix all the ingredients in a large bowl and marinate for at least 8 hours.
2. Use barbecue sticks to skewer the meat or you may grill the meat as it is, if the pork slices are big.
3. Grill the meat until well cooked.
4. Enjoy with or without rice. Use vinegar as dipping sauce, if preferred.

Chicken Inasal

Ingredients:

• 1 whole chicken, preferably native, halved
• juice from 10 pieces calamansi
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon minced garlic
• 2 stalks lemongrass bulb (tanglad) julienne
• 1/3 cup achuete seeds
• 1/4 cup water
• 2 tablespoons cooking oil

Procedure:

1. Clean the chicken. Pat dry then transfer to a clean bowl. Add calamansi juice, salt, pepper, garlic and tanglad. Cover and marinate overnight in the refrigerator.
2. In a small dish, soak achuete seeds in water for 30 minutes to 1 hour. Strain to remove seeds. Add oil. Set aside.
3. The following day, grill chicken over hot charcoal. Brush chicken with achuete oil as necessary. Cook until done.