The Happy Home Cook: Sisig Babi

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The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.

Sisig Babi (Photo courtesy of Chef Jam Melchor)

Sisig Babi (Photo courtesy of Chef Jam Melchor)

Filipino Chef Jam Melchor, whose family and culinary origins trace back to Pampanga was one of the 25 chefs in residence at Tavole Accademiche (Academic Tables) of the Universita degli Studi di Scienze Gastronomiche (UNISG) in Pollenzo, Italy last year. He served classic Filipino dishes to gastronomy students, alumni and food scholars from all over the world. His culinary inspirations are from regional dishes in the Philippines and his own hometown. Based in Manila and Pampanga, Chef Melchor was happy to share his original Kapampangan recipe for Sisig Babi (Pork Sisig) which first published in World Food Magazine (Manila, Philippines).

Ingredients

1 kilo pork jowl (face) or pork belly

Salt and black pepper to taste

2 Tablespoons vegetable oil

1 large onion, minced

1 knob fresh ginger, minced

3 cloves garlic

3 pieces long green finger chiles (pang-sigang)

¼ kilo chicken liver

3 Tablespoons soy sauce

3 to 5 pieces calamansi

Procedure

1.      Place enough water in a big stockpot and bring to a boil. Water should be enough to cover the pork when added.

2.      Add the pork jowl (or pork belly) then simmer for 40 minutes to one hour till tender. Season with salt and pepper.

3.      Remove the boiled pork and drain excess water.

4.      Grill the pork then chop into small pieces.

5.      Heat vegetable oil in a skillet. Add onions and cook till translucent.

6.      Add the ginger garlic and green finger chiles and sauté.

7.      Add the chicken liver and mash while cooking in the skillet.

8.      Add the chopped pork, stir and cook for 10 to 12 minutes.

9.      Season with soy sauce, salt and pepper to taste.

10.   Transfer to a serving platter and garnish with calamansi and chopped green finger chilies.

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Chef Jam Melchor