The Happy Home Cook: Sizzling Sisig

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Sizzling Sisig (Photo courtesy of Chef Claude Tayag)

Ingredients

1/2 deboned pig’s head including ear (maskara) – approximately 1k or 2 lbs. Cut into 4” slabs

Enough water to cover meat in pot

2 cups pineapple juice

1 tsp whole black peppercorn

3 bay leaves

100g or 4 pcs chicken liver

2 tbsp salt

Grilling pork “maskara” (Photo courtesy of Chef Claude Tayag)

Seasoning

1 cup white onion, chopped

1/8 cup Datu Puti vinegar

1/8 cup calamansi/lemon extract

To taste: sea salt, cracked black peppercorn, chopped red chilies. 

Procedure

Place all the ingredients in a stockpot. Pineapple is a know natural tenderizer, plus it adds some sweet/sur flavor to the boiled meat. Cover it with a lid and bring to a boil, then lower heat and continue simmering until meat becomes fork tender, but not fall off-the-bone tender (approximately 30 minutes.) Remove meat from stockpot and allow to cool at room temperature.

Grill over charcoal until brown and crisp.

Dice the grilled pork and liver into 1/4" cubes. Do not chop into one mashy slop.

Just before serving, heat a cast-iron skillet, add 1 tbsp cooking oil, place diced pork and liver and fry to the desired crispness. Turn off heat.

Since this is a salad, albeit a hot one, the dressing is added last. Mix well the vinegar, calamansi extract, chopped onions, salt, pepper and chili. Serve while still hot. 

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Claude Tayag is both an artist and a highly acclaimed chef.

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