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Go Filipino On A Friday With The Classic Kampangpangan Sisig

4 months ago

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This Kampampangan classic is easier to make than you think

Kapampangan Sisig

1 kilo pig’s face or head, deboned and cleaned

1/4 cup soy sauce

100 ml rice vinegar (leave 1 Tbsp for final seasoning)

2 tbsp salt

1 tbsp peppercorns

1 pc whole garlic

2 pcs bay leaves

150 grams chicken liver

Assembly ingredients:

1 Tbsp cooking oil

1 pc medium white onion, chopped

1 pc red chili or bird’s eye chili, sliced thinly 

2 tsp liquid seasoning

1/2 tsp pepper

1 tbsp rice vinegar (that was set aside)

50 grams chicharon

2 pcs calamansi

*Hot sauce, to season

  1. In a mixing bowl, mix together soy sauce, vinegar, salt, peppercorns, garlic, bay leaves. Add deboned maskara and marinate overnight. 
  2. The next day, boil pig’s face or maskara t and water then simmer until tender. Strain liquid and rmeat for 30 minutes. 
  3. Grill meat until brown and crisp. Chop meat into small dice. Next, grill liver until cooked then chop finely.

Assembly:

  1. Heat the sizzling plate on top of stove top or inside oven. 
  2. In a separate pan, heat oil in a sauté pan and add chopped meats and cook for 5 minutes. Add onions, chili and liver and cook for 2 minutes on high heat. Season with liquid seasoning, pepper and vinegar. 
  3. Place Sisig on sizzling plate and top with chicharon. Serve with calamansi and hot sauce on the side. 
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